Simple without packaged mixes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds (700g) waxy potatoes
02 -
2 bell peppers (one red, one yellow)
03 -
1 pound (500g) ground beef
04 -
1 red onion
05 -
3 garlic cloves
06 -
3 tablespoons tomato paste
07 -
2 cups (500ml) beef broth
08 -
2 tablespoons olive oil
→ Seasonings
09 -
2 teaspoons sweet paprika
10 -
1 teaspoon hot paprika
11 -
2 teaspoons herbs de Provence
12 -
1 handful fresh parsley, chopped
13 -
Salt and freshly ground pepper
→ Optional
14 -
Cornstarch for thickening
# Instructions:
01 -
Peel the potatoes and cut them into small cubes (about 1/2-3/4 inch). Core the bell peppers and dice them. Finely dice the red onion and peel the garlic cloves.
02 -
Heat the olive oil in a large, deep skillet or pot. Add the ground beef and cook until crumbly and browned.
03 -
Add the diced onion and tomato paste to the browned beef. Press or mince the garlic and add it to the pot. Sauté everything for about 5 minutes to develop deeper flavors.
04 -
Add the diced bell peppers, potato cubes and all the seasonings (both paprikas, herbs de Provence, salt and pepper). Cook for 2-3 minutes, stirring frequently.
05 -
Pour in the beef broth, cover the pot, and let everything simmer for about 20-25 minutes, or until the potatoes are tender.
06 -
Taste and adjust the seasoning if needed. If you prefer a thicker stew, stir in a little cornstarch mixed with cold water. Sprinkle with chopped parsley before serving.
# Notes:
01 -
This farmer's stew is a complete one-pot meal that doesn't rely on processed ingredients yet comes together quickly.
02 -
Toasting the tomato paste intensifies its flavor, giving the stew a rich, savory taste.
03 -
You can adjust the consistency of this stew to your preference by adding cornstarch - from soup-like to thick and hearty.
04 -
This stew often tastes even better the next day, as the flavors have time to meld overnight.