Hearty Vegetable and Minced Meat Stew

1.Heat olive oil in a large heavy-bottomed pot over medium heat. Add the minced meat and cook, breaking it up with a spoon, until browned and no longer pink. Remove excess fat if necessary.

2.Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.

3.Stir in the tomato paste and cook for 1 minute to deepen the flavor.

4.Add the soepgroenten mix and diced potatoes. Stir well to combine with the meat and aromatics.

5.Pour in the beef or vegetable broth, then add the dried thyme, oregano, bay leaf, salt, and pepper. Bring to a gentle boil.

6.Reduce the heat to low, cover, and let the stew simmer for 45-50 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.

7.Taste and adjust seasoning as needed. Remove the bay leaf before serving.

8.Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over rice if desired.