Greek bean stew

Ingredients for 6 servings:

• e.g. olive oil for frying
• 500 g minced beef
• 200 g bacon, streaky, diced
• 4 onions
• 2 garlic cloves
• 500 g potatoes, roughly diced
• 1 bell pepper(s), red
• 1 chili pepper(s), finely chopped, or some chili powder
• some ginger, fresh
• ½ tube(s) tomato paste
• Paprika powder, sweet
• 500 ml vegetable stock
• 200 ml red wine
• 500 g green beans (frozen)
• 5 plum tomatoes
• some olives, black
• 1 tbsp honey
• 200 sheep’s cheese
• ½ bunch parsley, flat
• 2 sprigs of oregano, fresh or dried
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with green beans, tomatoes, minced meat and feta cheese, a wonderful summer stew

Heat the olive oil, fry the minced meat and bacon, then add the diced onions and finely grated garlic. Fry briefly, then add the diced potatoes and fry for a few minutes. Roughly chop the bell pepper and add it with the finely chopped chili pepper. Add grated ginger to taste and tomato paste, and fry briefly. Add the paprika and deglaze with vegetable stock so that everything is just covered. Then simmer gently for 15 minutes. Only then add the red wine and the beans (if you add the wine first, the potatoes won’t soften). Continue simmering, while you peel, dice, and add the tomatoes. Chop the olives and add them. When the beans are cooked, add a spoonful of honey and the crumbled feta cheese and let them melt. Chop the herbs, add them, and season the stew with freshly ground pepper and salt.