Harvest Stew

By kathleentirpak

Ingredients

• 2 Tablespoons butter
• 1 medium-sized chopped yellow onion
• 3/4 cup sliced celery stalks
• 1/4 cup chopped celery leaves
• 3 Tablespoons flour
• 2 quarts beef broth
• 1 Tablespoon dried thyme
• 1/2 teaspoon Tabasco sauce
• 4 about 4 cups cabbage cut into chunks
• 3 peeled carrots cut into chunks
• 2 peeled Russet potatoes cut into chunks
• 1 pound kielbasa sausage,
• cut into 1 inch chunks

Preparation

Step 1

Melt the butter over medium heat, and saute the onion and celery until crisp tender, about 5 minutes. Using a sifter or sieve, gradually add the flour to the vegetables mixture in the pan, and then immediately also gradually add 3/4 cup of the beef broth, stirring until smooth. Blend in the thyme and Tabasco sauce. In a stock pot or large saucepan, combine the cabbage, carrots, potatoes, and sausage. Pour the rest of the broth over the vegetables, and add the onion and celery mixture. Add a bay leaf, and bring to a boil. Cover, reduce heat to low, and cook for 45 minutes. Uncover and cook another 20 minutes, until the carrots and potatoes are tender.