Beef Stew with Bell Peppers and Tomatoes

Ingredients

• 1 white onion
• 1 tbsp sunflower oil (cold pressed)
• 350 g ground beef
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 can kidney beans (≈800 g)
• 1 small can peeled tomatoes (≈450 g)
• 1 large red bell pepper
• 1 large yellow bell pepper
• 850 ml meat stock
• 1 tbsp Tomato Paste
• 2 tsp chili powder
• 2 tbsp fresh parsley (finely chopped)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and stems, and cut the flesh into pieces. Peel the onion, dice finely, and briefly sauté in hot oil in a pot; add the pepper pieces and cook for 2-3 minutes while stirring.

2. 2.

   Add the ground beef and cook for another 5‑6 minutes over medium heat. Season with salt and pepper. Add the peeled tomatoes and break them up in the pot with two forks.

3. 3.

   Pour in the stock, bring to a boil, then reduce heat and simmer covered for 5 minutes. Drain the beans through a sieve, rinse under cold water, add to the pot, and simmer for another 5 minutes.

4. 4.

   Season with chili powder, tomato paste, nutmeg, salt, and pepper; simmer for an additional 1‑2 minutes. Stir in parsley. Serve the stew in bowls with white bread on the side.