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Vegetable Stew

 Vegetable Stew
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!
14 ServingsPrep: 5 min. Cook: 1-3/4 hours

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,

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Vegetable Stew (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.