McMoe's colorful beef stew

Ingredients for 4 servings:

• 750 g beef goulash
• 2 m.-sized onion(s)
• 2 tbsp tomato paste
• 500 g tomatoes, pureed
• 400 g carrot(s)
• 3 bell peppers, red, yellow and green
• 2 tbsp cocoa powder
• 2 tbsp mixed herbs, chopped (oregano, rosemary and thyme)
• 300 ml water
• some cayenne pepper
• some salt
• some pepper, mixed, from the mill
• some sugar
• some clarified butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Rinse the beef goulash, pat dry, and chop into smaller pieces if necessary. Peel and dice the onions. Trim, peel, rinse, and dice the carrots. Halve, deseed, rinse, and dice the bell peppers. Heat a little clarified butter in a casserole dish and fry the beef goulash in batches. Remove from the pan and sauté the diced onions in the frying fat. Add the tomato paste, fry briefly, and then return the beef goulash to the pan. Sprinkle with cocoa powder, season with a little salt and a few turns of freshly ground pepper, and deglaze with the passata. Stir in the herbs and 300 ml of hot water. Bring to a boil, then simmer over low heat for 1 1/2 hours, stirring occasionally. After about 1 hour, add the diced carrots and bell peppers and finish cooking the goulash. Season with a little salt, cayenne pepper, and sugar. Serve with parsley potatoes or potato dumplings.