Minced Meat Stew

Hackfleisch Eintopf
Course Entree, Stew
Keyword Eintopf, Ground meat, Stew, Vegetable
Servings 4


  • 1 medium onion
  • 2 garlic cloves
  • 2-1/2 lbs floury potatoes such as russet, 1 kg
  • 2 Tbsp rapeseed oil
  • 14 oz mixed ground meat 400 g
  • 1 Tbsp tomato paste
  • 1 can chunky diced tomatoes (850 ml)
  • 2 cups vegetable broth
  • 1 Tbsp oregano
  • 4 medium carrots
  • 1 leek
  • salt
  • pepper
  • 1 sweet paprika
  • 1 tsp sugar
  • 3 stems parsley


  • Peel onion and chop finely. Peel garlic and chop finely. Peel the potatoes, wash and cut into bite-sized cubes. Heat the oil in a large saucepan and sauté the ground meat until crumbly. Put the diced onion, garlic, potatoes and tomato paste in the pot and fry for about 3 minutes. Pour in tomatoes and broth, add oregano and simmer over medium heat for about 15 minutes.
  • Peel the carrots and cut into slices. Trim, wash, pat dry the leeks and cut into fine rings. Add the carrot slices and cook for 10 minutes. Add the leek slices and simmer for another 10 minutes. Season the stew with salt, pepper, paprika powder and sugar.
  • Wash parsley, pat dry. Pluck the leaves from the stems and chop finely. Sprinkle with parsley and serve.