Georgian stew

Ingredients for 6 servings:

• 500 g beef
• 8 m.-sized potatoes
• 200 g green beans
• 2 large carrots
• 2 onions
• 250 ml tomato juice
• 2 tsp tomato paste
• e.g. chopped parsley
• 1 garlic clove(s)
• 1 bay leaf
• e.g. salt and pepper
• e.g. cayenne pepper or chili powder
• some oil
• 1 bell pepper(s), red
• 500 ml meat broth, made from meat broth powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Cut the meat into bite-sized pieces. Peel and dice the potatoes, trim and halve the green beans. Peel and slice the carrots. Peel and finely dice the onions. Peel and finely chop the garlic. Trim and dice the bell peppers. Briefly fry the meat in a little oil in a large pot. Add the potatoes, onions, garlic, and carrots and fry briefly. Deglaze with the stock and add the bay leaf. Simmer everything for about 30 minutes with the lid closed and over medium heat, stirring occasionally. Halfway through cooking, add the beans and bell peppers. Stir in the tomato juice and puree. Finally, season everything with salt, pepper, parsley, and cayenne pepper or chili powder, and remove the bay leaf.