VEGETABLE STEW

Vegetable Stew image

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!

Provided by Taste of Home

Categories Dinner

Time 1h50m

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

Number Of Ingredients 17

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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

Steps:

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 Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

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