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🍽️ Spicy Beef Ragout with Peppers

399 kcal · 30 min · 4 servings

Ingredients

• 700 g beef (from the top round)
• 2 green bell peppers
• 2 onions
• 1 clove garlic
• 1 tbsp ghee
• 250 ml meat broth
• 1 tbsp tomato paste
• 1 small can peeled tomatoes
• 2 bay leaves
• 2 tsp paprika powder (hot)
• 1 tsp curry powder
• 2 tsp rosemary needles (chopped)
• salt
• pepper (from the mill)
• 150 g black olives

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stems and the inside of the peppers.
3. 3. Cut the peppers in half.
4. 4. Dice the peppers into small pieces.
5. 5. Peel the onion.
6. 6. Chop the onion finely.
7. 7. Cut the beef into bite-sized pieces.
8. 8. Heat the butter in a large pan.
9. 9. Fry the meat in batches until browned on all sides.
10. 10. Season the meat with salt and pepper while frying.
11. 11. Remove the browned meat from the pan.
12. 12. Sauté the onions in the remaining fat.
13. 13. Press the garlic directly into the pan.
14. 14. Dust the vegetables with paprika powder.
15. 15. Stir in the tomato paste.
16. 16. Let the mixture sweat for a few minutes.
17. 17. Add the tomatoes.
18. 18. Mash the tomatoes with a potato masher.
19. 19. Return the browned meat to the pan.
20. 20. Stir everything well.
21. 21. Pour in the broth.
22. 22. Add the bay leaves.
23. 23. Simmer the ragout covered for about 30 minutes.
24. 24. Stir in the diced peppers.
25. 25. Add the curry.
26. 26. Add the rosemary.
27. 27. Season the ragout with salt and pepper.
28. 28. Simmer the ragout covered for another 30 minutes.
29. 29. Check if the meat is cooked through.
30. 30. Taste the ragout one last time and adjust seasoning.
31. 31. Fold in the olives.
32. 32. Serve the ragout warm.

Nutrition per serving

• kcal: 399
• Protein: 37 g · Fett/Fat: 24 g · Carbs: 7 g