Ingredients
portions
- 300 gram beef stew meat (cubed)
- 1 onion (chopped)
- 2 clove garlic (minced)
- 2 bell peppers (cubed; I chose green and red)
- 1 carrot (sliced)
- 1 tbsp tomato paste
- 1 tsp sweet paprika powder
- 1 tsp smoked paprika powder
- ½ tsp ground caraway seeds
- ½ tsp dried oregano
- 1 bay leaf
- 400 gram diced tomatoes
- 1.5 liter beef broth
- 2 potatoes (diced into small cubes)
- olive oil, salt, and pepper
- optional: cornstarch + cold water to ticken the soup
Equipment
- Big soup pot
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large pan and brown the beef on all sides.
- Remove the meat from the pan and set it aside.
- In the same pan, fry the onion and garlic until translucent. Add the bell pepper and carrot and fry for a few minutes.
- Add the tomato paste, paprika, smoked paprika, caraway, oregano, and bay leaf. Stir well.
- Return the browned meat to the pan, then add the diced tomatoes and broth.
- Bring the soup to a boil, then simmer over low heat for 1.5 hours, until the meat is tender.
- After an hour and a half, add the potatoes and cook for an additional 20 minutes.
- Season to taste with salt and pepper. For a slightly thicker soup, dissolve some cornstarch in a little water and stir it into the soup. Cook for an additional 5 minutes.
- Remove the bay leaf, then serve with a fresh salad and baguette. Bon appétit!
Nutrition information per portion
Calories: 180kcal | Carbohydrates: 21g | Proteins: 17g | Fats: 3g | Saturated fats: 1g
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.