Minced meat stew with peppers and potatoes

Ingredients for 4 servings:

• 750 g minced meat, mixed
• some rosemary, chopped
• 1 large red bell pepper(s)
• 1 large bell pepper(s), yellow
• 8 m.-sized potatoes
• 1 large onion(s)
• 1 clove(s) garlic
• 500 ml vegetable stock
• 1 can of tomatoes, chopped
• ½ tube(s) tomato paste
• some salt and pepper
• Sugar
• Mustard
• Paprika powder
• 2 bay leaves
• 2 cloves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the bell peppers and cut into small pieces. Peel and chop the onion and garlic. Peel and cut the potatoes into eighths. Brown the minced meat in oil with the rosemary. When the minced meat is crumbly and cooked through, season with salt and pepper, add the onion and garlic, and fry briefly. Then add the sliced ​​bell peppers and simmer for a while, stirring constantly. Add the potatoes and tomato paste, stir, and deglaze with the vegetable stock and chopped tomatoes. Add a little mustard, 2 cloves, and 2 bay leaves. Simmer over low heat for about 25 minutes, until the potatoes are tender. Add a little more stock if needed. Remove the cloves and bay leaves. Season to taste with salt, pepper, a little sugar, and paprika, and thicken slightly if necessary.