Feed Me That logoWhere dinner gets done

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

1 1/2lbLean boneless lamb or pork, cut into 1" cubes
2tbCooking oil
1mdOnion, chopped
2mdPotatoes, peeled and cubed
1mdLeek, sliced
6cBeef broth
2tbTomato paste
1/2tsDried thyme
4cChopped cabbage
2 1/2cCauliflower florets
3 Carrots, sliced
1 Celery rib, sliced
10ozPackage 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.