Vegetable Stew

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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