Vegetable Stew

Name: Vegetable Stew
Ingredients: 1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 medium potatoes, peeled and cubed; 1 medium leek, sliced; 6 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 4 cups chopped cabbage; 2 to 3 cups cauliflower florets; 3 carrots, sliced; 1 celery rib, sliced; 1 package (9 ounces) frozen cut green beans, thawed; Minced fresh parsley; Cornstarch and water, optional

17 ingredients

1 steps

Ingredients

1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium leek, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped cabbage
2 to 3 cups cauliflower florets
3 carrots, sliced
1 celery rib, sliced
1 package (9 ounces) frozen cut green beans, thawed
Minced fresh parsley
Cornstarch and water, optional

Directions

1

In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.