Farmhouse Stew

Ingredients

• 1 large onion (80 g)
• 1 Garlic clove
• 1 red bell pepper
• 1 yellow bell pepper
• 150 g Brown Mushrooms
• 150 g Carrots
• 500 g waxy potatoes
• 2 tbsp olive oil
• 400 g ground beef
• 2 tbsp Tomato paste
• Salt
• Pepper
• 0.5 tsp hot paprika powder
• 150 ml red grape juice
• 300 ml Vegetable broth
• 400 g canned diced tomatoes
• 0.5 bunch Parsley
• 4 tbsp yogurt (3.5 % fat)

Instructions

1. 1.

   Peel onion and garlic, cut into large cubes or finely chop. Clean bell peppers, wash and cut into bite-sized pieces. Clean mushrooms and quarter them. Peel carrots, split lengthwise and slice into about 1/2 cm thick rounds. Wash potatoes, peel and cut into 2 cm cubes.

2. 2.

   Heat oil in a pan and sauté onion and garlic over medium heat for 2 minutes until translucent. Add ground beef and tomato paste and cook thoroughly for 5–7 minutes. Add bell peppers, mushrooms, potatoes and carrots and cook together for 3 minutes. Season with salt, pepper and paprika powder. Pour in grape juice and vegetable broth, add diced tomatoes, cover and simmer over low heat for about 25 minutes. Add a little water if needed.

3. 3.

   Meanwhile wash parsley, shake dry and finely chop. Divide stew into bowls, top each with 1 tbsp yogurt and parsley, then serve.