 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 14 |
|
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! 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:
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).
|
|