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Vegetable Stew Recipe

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Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!

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Vegetable Stew Recipe

Prep: 5 min. Cook: 1-3/4 hours

Yield: 14 Servings

5 105 110

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

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. Yield: about 8-10 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 141 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 595 mg sodium, 12 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Vegetable Stew in Bountiful Harvest Cookbook , p54

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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