Bauerntopf (German Minced Beef and Potato Stew)

• 1 large Yellow onion
• 3 cloves Garlic
• 2 medium Carrot
• 2 pieces Celery
• 700 g New potatoes
• 1 tbsp Olive oil
• 500 g Minced beef
• 2 tbsp Tomato paste
• 2 tsp Sweet paprika
• 400 g Canned chopped tomatoes
• 750 ml Beef stock
• 1 ½ tsp Dried marjoram
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Peel and finely chop the onion. Peel and crush the garlic, then peel the carrots and slice them; slice the celery. Scrub the potatoes and cut them into bite-sized pieces.
2. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 5 minutes until softened, then stir in the garlic for 1 minute until fragrant.
3. Add the minced beef and cook over medium-high heat for 6 to 8 minutes, breaking it up with a spoon, until browned with no pink remaining. Stir in the tomato paste and sweet paprika and cook for 1 minute.
4. Stir in the carrots, celery and potatoes, then add the chopped tomatoes and beef stock. Bring to a gentle simmer, scraping the base of the pot to lift any browned bits.
5. Simmer gently, partially covered, for 20 to 25 minutes until the potatoes are tender and the broth has thickened slightly. Stir in the dried marjoram, black pepper and the remaining salt, then simmer for 2 minutes.
6. Finely chop the parsley and stir most of it through the stew. Taste and adjust seasoning, then serve hot with the remaining parsley scattered over the top.

Made this recipe? Rate it — a comment is optional.