Stew from the student kitchen

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 8 potatoes
• 1 onion(s)
• 2 carrots
• 2 tomatoes (alternatively 1 zucchini)
• 2 garlic cloves
• 1 bell pepper(s) of your choice
• 2 tbsp vegetable broth, instant
• 2 tbsp sugar
• 1 tbsp pesto, red
• 1 tbsp sambal oelek
• 500 ml water
• 1,000 ml tomato(s), pureed
• 1 tsp salt
• 1 tsp pepper
• 5 tsp paprika powder
• 1 bunch of herbs of your choice, fresh or frozen
• 4 tbsp oil
• ½ tsp curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

may be changed as desired

Clean or peel the vegetables and chop into large pieces. Peel and roughly chop the onion. Add the oil to a large pot and fry the minced meat. Season with salt and pepper. Heat the water separately and add the vegetable stock. Stir thoroughly and pour into the pot. Immediately add the passata. Stir everything together and then add all (!) the vegetables to the pot. Stir again. Then season. Add the mixed herbs, sambal oelek, red pesto, salt, pepper, paprika, curry powder, sugar, and garlic from the press. You can also use leftover sauce or a little spicy ketchup. Anything goes! Add enough water to fill the pot. Cook on high until the potatoes are al dente (about 45 minutes). While the stew is cooking, you can still study.