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Vegetable Stew

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Rate this recipe 4.6/5 (24 Votes)
Vegetable Stew 1 Picture

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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