Filling stew

Ingredients for 12 servings:

• 2 kg minced meat, mixed
• 6 bell peppers
• 6 carrots
• 2 gr. can/n corn
• 1 gr. can/n chickpeas
• 1 leek(s)
• 2 packs of tomatoes, pureed, 500 ml each
• n. B. broth
• 1 tbsp salt
• 1 tbsp marjoram
• 1 tbsp thyme
• 1 tbsp paprika powder, sweet
• 1 tbsp sugar
• 1 tbsp garlic granules
• 500 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with minced meat, peppers, corn, leeks and chickpeas – delicious!

Brown the minced meat in two batches and then transfer it to a very large pot. We’re using a 10-liter pot. Meanwhile, slice the carrots, halve the leek lengthwise and cut into strips, and dice the bell peppers. Add the fresh vegetables and passata to the minced meat and pour in enough stock to cover everything. Add all the spices and simmer for at least 20 minutes. Tip: If you want to prepare the stew for the next day, refrigerate the pot overnight. Before serving, add the chickpeas and corn, bring everything back to a boil, and only then add the cream. Season to taste and add more salt if necessary. This stew will feed 12 hearty eaters. I serve it with baguette or ciabatta. So far, I haven’t seen anyone (not even a man) manage more than two plates.