Eintopf Provence. German one-pot stew, Provence-style.

This very easy and delicious version of a tummy-warming stew that is quite popular in Germany can make a wonderful mid-week dinner.
  • 2 white onion, diced finely
  • 2 garlic cloves, minced
  • 2 medium zucchini, sliced to 1 inch dices
  • 2 green bell pepper, cubed to 1 inch dices
  • 1 eggplant, cubed to 1 inch dices
  • 1 can white or red kidney beans, drained
  • 3 tablespoon olive oil
  • 500 grams / 1lb ground beef
  • 1 can diced tomatoes
  • 1 cup beef broth
  • 2 teaspoons red chili sauce
  • 1/4 Cup red wine
  • 2 teaspoons herbs de Provence
  • salt, pepper to taste
  1. Preparation: mince and cube vegetables as directed. Drain beans.
  2. Pour 3 tablespoons olive oil in a plan and add ground beef. Cook until beef is no longer pink. Add salt and pepper. 
  3. Add all of the veggies, except tomatoes and beans. Add red wine. Saute for 10 min. 
  4. Add the broth, tomatoes and beans, tobasco sauce or red chili sauce, and Provence herbs (basil, oregano, rosemary, marjoram, thyme, tarragon). 
  5. Simmer on low for 30-50 min. 

No comments: