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!
Total TimePrep: 5 min. Cook: 1-3/4 hours
Makesabout 8-10 servings (3-1/2 quarts)
- 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
- 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.
Nutrition Facts1 cup: 141 calories, 5g fat (1g saturated fat), 32mg cholesterol, 595mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 12g protein.
Originally published as Vegetable Stew in Bountiful Harvest Cookbook
May 10, 2018
I was looking for a Vegetable STEW! This is a soup and it contains meat! Last I checked a vegetable stew is thick like stew (fork thick) and contains no meat what so ever.