Stuffing, Potato, Stew, Trade wind

Potato stew with minced meat and tomato passata

Name: Potato stew with minced meat and tomato passata
Total time: 30 min
Yield: 5
Cuisine: Author's
Ingredients: 350 g ground beef (or whatever you like); 1 red pepper; 1-2 bulbs; 3 garlic cloves; 8 pcs. potatoes; 15 sun-dried tomatoes; 400 ml stock; 500 ml prepared tomato passata (I use MUTTI); dried thyme; Bay leaf; sugar (to taste); pepper, salt (to taste); 2 tbsp. l. butter

January 28,2023

I strongly advise you to add sun-dried tomatoes to this stew, they will give a bright shade to this hearty winter stew.

Ingredients

Servings 5

350 g ground beef (or whatever you like)
1 red pepper
1-2 bulbs
3 garlic cloves
8 pcs. potatoes
15 sun-dried tomatoes
400 ml stock
500 ml prepared tomato passata (I use MUTTI)
dried thyme
Bay leaf
sugar (to taste)
pepper, salt (to taste)
2 tbsp. l. butter

Cooking

Step 1

Mince fry for 1 tbsp. l. butter and transfer to a bowl. Onion and pepper cut into cubes, sun-dried tomatoes into strips, then fry everything in the remaining butter and combine with meat.

Step 2

Pour the broth over everything, add the passata and the garlic passed through the crusher. Stir, bring to a boil, reduce heat.

Step 3

Add bay leaf, thyme to taste and 1 tsp. or more sugar to balance the acidity in the passat. Add salt and pepper.

Step 4

Simmer for 5 minutes. Put the diced potatoes to the meat, cover and simmer, stirring, for about 20-30 minutes until tender (potatoes take a long time to cook in an acidic environment). If you want a thicker sauce, remove the lid and cook without it for a while.