A colourful minced meat and vegetable stew is always good. Especially in this wet and cold weather, we like to make ourselves comfortable and cosy at home, and such a delicious warm dish is perfect for that. Here is a recipe to go with it:
Preparation time: in total approx. 50 minutes Servings: 4 portions
Ingredients:
1 large onion
2 tablespoons olive oil
400g mixed minced meat
2 cloves garlic
4 large potatoes
1 tin of chunky tomatoes
500 ml vegetable stock
4 large carrots
1 large red pepper
1 leek
1 tbsp mixed herbs
Herb salt and pepper
Preparation:
Dice the peeled onion and fry lightly in olive oil in a large pan. Add the minced meat and fry until crumbly. Cut the peeled dice the peeled potatoes, add to the pot and pour in the stock and canned tomatoes. Tomatoes – the potatoes and later the vegetables should always be slightly. The potatoes and later the vegetables should always be slightly covered. Pressed garlic, lots of ground pepper and herbs (e.g. dried marjoram, thyme, oregano) and bring to the boil.
In the meantime, first cut the carrots into thin slices and add them to the pot. Add them to the pot after about 15 minutes. Cut the pepper into small cubes or strips and slice the cleaned leek and add after another 10 minutes. Add them after another 10 minutes and simmer for another 10 minutes. Season the stew well with herb salt and serve sprinkled with parsley.
Tip: The cooking time depends a little on the size of the potato and vegetable pieces and how crunchy you like it.
Colorful Minced Meat and Vegetable Stew
A colourful minced meat and vegetable stew is always good. Especially in this wet and cold weather, we like to make ourselves comfortable and cosy at home, and such a delicious warm dish is perfect for that. Here is a recipe to go with it:
Preparation time: in total approx. 50 minutes
Servings: 4 portions
Ingredients:
Preparation:
Dice the peeled onion and fry lightly in olive oil in a large pan. Add the minced meat and fry until crumbly. Cut the peeled dice the peeled potatoes, add to the pot and pour in the stock and canned tomatoes. Tomatoes – the potatoes and later the vegetables should always be slightly. The potatoes and later the vegetables should always be slightly covered. Pressed garlic, lots of ground pepper and herbs (e.g. dried marjoram, thyme, oregano) and bring to the boil.
In the meantime, first cut the carrots into thin slices and add them to the pot. Add them to the pot after about 15 minutes. Cut the pepper into small cubes or strips and slice the cleaned leek and add after another 10 minutes. Add them after another 10 minutes and simmer for another 10 minutes. Season the stew well with herb salt and serve sprinkled with parsley.
Tip: The cooking time depends a little on the size of the potato and vegetable pieces and how crunchy you like it.
Our Recommendations
Double induction cooker IK 200