Title: Vegetable Stew
Categories: Stew Main
Yield: 3 1/2 quarts

1 1/2	lb	Lean boneless lamb or pork, cut into 1" cubes
2	tb	Cooking oil
1	md	Onion, chopped
2	md	Potatoes, peeled and cubed
1	md	Leek, sliced
6	c	Beef broth
2	tb	Tomato paste
1	ts	Salt
1/2	ts	Dried thyme
1/4	ts	Pepper
4	c	Chopped cabbage
2 1/2	c	Cauliflower florets
3		Carrots, sliced
1		Celery rib, sliced
10	oz	Package frozen green beans, thawed
		Chopped fresh parsley
		Cornstarch and water, optional

In a Dutch oven, brown meat in oil over medium-high heat. 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. Serves 8 to 10.

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