Vegetable Stew
By á-3974
Rate this recipe
4.6/5
(24 Votes)
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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 (10 ounces) frozen
- green beans, thawed
- Chopped fresh parsley
- Cornstarch and water, optional
Details
Preparation
Step 1
In a Dutch oven, brown meat in oil
over medium-high heat. 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 vegetables are tender,
about 30 minutes. If desired, thicken
with cornstarch dissolved in water.
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