Vegetable Stew Recipe
Vegetable Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-3/4 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 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, thicken with cornstarch dissolved in water. Yield: about 8-10 servings (3-1/2 quarts).
Originally published as Vegetable Stew in Bountiful Harvest Cookbook 1994, p54

Nutritional Facts

1 cup: 141 calories, 5g fat (1g saturated fat), 32mg cholesterol, 595mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 12g protein.

  • 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
  1. 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).
Originally published as Vegetable Stew in Bountiful Harvest Cookbook 1994, p54

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