Soups in winter, just how we love them. Enjoying a hot stew when it’s really cold? Brilliant, isn’t it? I think nothing warms you as much as a stew cooked with love. And this farmhouse stew from the Dutch oven you can cook with lots of love and a giant portion of vegetables. So it warms you and is healthy too!
Recipe for four people
Ingredients for the farmhouse stew in the Dutch oven:
- 500 g mixed mince
- approx. 500 g waxy potatoes
- 2 leeks
- 4 large carrots
- 750 ml vegetable stock
- 150 g herb cream cheese
- 2 onions
- 2 cloves of garlic
- oil for frying
- 2 tsp mild paprika powder
- salt, pepper
- 1 bunch of fresh parsley and fresh thyme
We used a 4.5 Petromax fire pot for the soup. It was a little tight. So feel free to use a 6 fire pot if you have one. For the 4.5 we used 12 coals.
After you’ve washed and trimmed all the vegetables, cut the carrots, leeks and potatoes into not-too-small cubes, or rather the leeks into rings. Likewise dice the onions and the garlic. As soon as the coals are glowing, you can fry the garlic, onions and mince well with all 12 briquettes under the pot and a little oil.
Once the mince is browned, you can add the vegetables, the vegetable stock and the spices. Leave 2/3 of the coals under the pot and put the rest on top. Then let the farmhouse stew simmer in the Dutch oven for a good 20 minutes.
In the meantime you can chop some parsley and pluck the thyme leaves from the stems.
As soon as the vegetables are soft, add the cream cheese to the pot and stir everything. You can of course also put the cream cheese as a dollop into the bowls. It definitely looks nicer. Now garnish with parsley and thyme and the farmhouse stew from the Dutch oven is ready. Hot and tasty!
Photos: Doreen Kühr