Farmer's pot with ground beef
15 small steps, 5 of them done meanwhile, while a timer runs. The main ingredients: ground beef, potatoes and bell peppers.
- Time
- 50 min
- Difficulty
- Easy
- per serving
- 758 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Ground beef300 g
- Potatoes400 g
- Bell peppers2
- Onions2
- Garlic cloves2
- Tomato paste1 tbsp
- Diced tomatoes400 g
- Vegetable broth300 ml
- Vegetable oil1 tbsp
- Parsley½ bunch
- Sweet paprika1 tbsp
- Marjoram1 tsp
- Caraway seeds½ tsp
- Bay leaf1
- Sugar1 pinch
- Saltto taste
- Black pepperto taste
You need
5 parts- Large pot with lid
- Cutting board & knife
- Wooden spoon
- Measuring cup
- Ladle
Directions
15 stepsDice the onions
Peel the onions and dice them finely.
- 2 Onions
Heat the oil
High heat
Heat the vegetable oil in a large pot over high heat until it shimmers slightly.
- 1 tbsp Vegetable oil
Brown the ground beef
7 minHigh heat
Add the ground beef to the hot pot and season with ½ tsp salt. Brown for about 3 minutes without stirring, then break it up and fry for another 4 minutes, until crumbly and no longer pink.
- 300 g Ground beef
- Salt
Cut the bell pepper
Meanwhile, while step 3 runs
Meanwhile, deseed the bell pepper. Cut three quarters of it into 2 cm pieces and keep the last quarter for later.
- 1½ Bell peppers
Cut the potatoes
Meanwhile, while step 3 runs
Meanwhile, peel the potatoes and dice them into 2 cm cubes.
- 400 g Potatoes
Sauté the onions
4 minMedium heat
Set the heat to medium. Add the onions to the ground beef and sauté for about 4 minutes, until soft. Scrape the fond off the bottom as you go.
Mince the garlic
Meanwhile, while step 6 runs
Meanwhile, peel the garlic and mince it finely.
- 2 Garlic cloves
Toast the tomato paste
1 minMedium heat
Add the tomato paste and garlic and toast for about 1 minute, until the tomato paste darkens.
- 1 tbsp Tomato paste
Deglaze
High heat
Stir in the sweet paprika, caraway and marjoram and deglaze immediately with the diced tomatoes and 300 ml broth. Add the bay leaf and potatoes and bring to a boil.
- 1 tbsp Sweet paprika
- ½ tsp Caraway seeds
- 1 tsp Marjoram
- 400 g Diced tomatoes
- 300 ml Vegetable broth
- 1 Bay leaf
Simmer
15 minLow heat
Put the lid on at an angle and simmer over low heat for about 15 minutes. Stir now and then.
Chop the parsley
Meanwhile, while step 10 runs
Meanwhile, wash the parsley, shake it dry and chop it finely.
- ½ bunch Parsley
Dice the last bell pepper quarter
Meanwhile, while step 10 runs
Meanwhile, dice the last quarter of the bell pepper finely. It goes on top raw.
- ½ Bell pepper
Add the bell pepper
10 minLow heat
Add the bell pepper pieces to the pot and simmer for 10 more minutes, until the potatoes and bell pepper are soft.
Season
Remove the bay leaf. Season with salt, pepper and 1 pinch of sugar. The sugar takes the sharpness out of the tomatoes.
- Salt
- Black pepper
- 1 pinch Sugar
Serve
Ladle the farmer's pot into deep bowls and sprinkle with the raw bell pepper cubes and parsley. Leftovers keep for 3 days in the fridge.
Nutrition
per serving758 kcal
- Protein
- 36 g
- Carbohydrates
- 66 g
- Fat
- 39 g
Guide values, calculated from the ingredients.
