Beef Ragout with Vegetables and Parsley Potatoes

Ingredients

• 1 vegetable onion
• 2 Garlic cloves
• 2 red bell pepper halves
• 1 tbsp Olive Oil
• 500 g beef shoulder (cubed)
• 2 tbsp Tomato paste
• 1 tbsp Medium-hot mustard
• Salt
• Pepper (freshly ground)
• 0.5 tsp paprika powder (hot)
• 400 ml beef stock
• 300 g green beans (frozen)
• 750 g mostly waxy potatoes
• 2 tbsp finely chopped parsley
• 1 tbsp butter

Instructions

1. 1.

   Peel and chop the onion and garlic cloves. Wash, halve, seed, and cut the bell peppers into pieces. Heat the oil in a pot, sauté the onion and garlic cubes until translucent, then add the beef cubes and brown them. Add the tomato paste and toast briefly, stir in the mustard, season with salt, pepper, and paprika powder. Pour in the beef stock and 400 ml water, stir well, cover, and simmer for about 45 minutes. Add the green beans and bell pepper pieces, then continue to simmer uncovered for another 30 minutes until the beef is tender. Taste the ragout sauce and thicken with a small amount of cornstarch dissolved in cold water if desired.

2. 2.

   While the beef simmers with the vegetables, prepare the parsley potatoes: peel the potatoes and steam them in salted water for about 20 minutes until soft. Toss the cooked potatoes in butter and sprinkle with chopped parsley. Plate the beef ragout on warmed dishes and serve with the parsley potatoes.