John Myers
Ingredients for 4 servings:
- 800 g beef (leg), finely chopped
- 4 tbsp oil
- 400 g onion(s), halved and cut into strips
- 500 g tomato(s), pureed (can)
- Salt
- 500 g potatoes, diced
- 350 g carrot(s), diced
- 250 ml instant meat broth
- Black pepper, freshly ground
- 2 can/n corn (280 g each)
- 1 tbsp red wine vinegar, – 2 tbsp
- Sugar
- oregano
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes
Brown the meat in batches in oil, stirring occasionally. Then transfer each batch to a large pot. Fry the onions in the frying fat until translucent and stir into the meat along with the tomatoes. Season with salt, cover, and simmer for about 1 hour. Add the potatoes, carrots, and meat broth, season with plenty of pepper, and cook for another 20 minutes. Stir the well-drained corn into the stew and heat gently for 5 minutes. Season the finished dish with oregano, vinegar, sugar, salt, and sweet and sour pepper.
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