Colorful minced meat and vegetable stew

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 tbsp olive oil or other oil
• 400 g minced meat, mixed
• 2 cloves garlic
• 4 large potatoes
• 1 gr. can/n tomatoes, chopped or pureed
• 500 ml beef broth or vegetable broth
• 4 medium-sized carrots
• 1 m.-sized bell pepper(s), red or other color
• 1 stalk(s) leek
• 1 tbsp mixed herbs, possibly dried
• herb salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick meal for every day with minced meat

Dice the peeled onion and lightly fry in olive oil in a large pot. Add the minced meat and fry until crumbly. Cut the peeled potatoes into small cubes, add them to the pot, and pour in the stock and canned tomatoes. The potatoes and later the vegetables should always be slightly covered; otherwise, top up with more stock. Add the crushed garlic, plenty of ground pepper, and herbs (e.g., a mixture of dried marjoram, thyme, and oregano) and simmer gently. In the meantime, first slice the carrots thinly and add them to the pot after about 15 minutes. Cut the bell pepper into small cubes or strips and slice the cleaned leek (I like to use the pre-cleaned one). Add it after another 10 minutes and simmer for about another 10 minutes. Season the stew well with herb salt and serve sprinkled with parsley. The cooking time will, of course, depend somewhat on the size of the potato and vegetable pieces and how crunchy you like it. Tip: If you like, you can replace one or the other vegetable with corn, peas or broccoli florets, or add some of these and use less of the other vegetables.