This recipe was given to me by Florian Forrest and it has been past down from his German grandmother and mother. I hope you all enjoy it as much as we did.
3 onions diced
3 garlic cloves- minced
5 Carrots- diced
5 large cans of crushed tomato
1 lb of ground beef
1 lb of ground pork
8 Vegetable bouillon cube
1/4 cup heavy cream
Hand full of fresh basil ( if you need to use dried then 2 tablespoons)
Salt and peeper to taste
Make your favorite Mash Potato to serve with the stew.
In a large stock pot place 2 tablespoons butter and melt, then sauté onions, garlic once translucent, add your carrots. Add your tomatoes , allow to simmer. Then blend till it's a soup base.
Next add 2 tablespoons butter to a sauté pan and add beef, and sprinkle bouillon cubes on top of ground meat before you brown it.
Once browned add to you pot of tomato soup. Add salt and peeper to taste. Then add basil. Then allow to simmer for approx 30 min. Add your cream.
When ready to serve place a nice portion of mash potato on your plate then add the Tomato Stew on top.
Any leftover stew can be enjoyed the next day over pasta as well!