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A colourful minced meat and vegetable stew is always good. Especially in this wet and cold weather, we like to make ourselves comfortable and cosy at home, and such a delicious warm dish is perfect for that. A recipe to go with it:
Dice the peeled onion and fry lightly in olive oil in a larger pot, add the minced meat and fry until crumbly. Cut the peeled potatoes into small cubes, add to the pot and pour in stock and tinned tomatoes - the potatoes and later the vegetables should always be slightly covered - otherwise top up with stock.
Add pressed garlic, lots of ground pepper and herbs (e.g. dried marjoram, thyme, oregano mixed) and cook gently. In the meantime, first cut the carrots into thin slices and add them to the pot after about 15 minutes.
Cut the pepper into small cubes or strips and slice the cleaned leek and add after another 10 minutes and simmer for another 10 minutes. Season the stew well with herb salt and serve sprinkled with parsley.
Tip: The cooking time depends a little on the size of the potato and vegetable pieces and how crunchy you like it.
