Vegetable Stew
Originally published in Bountiful Harvest Cookbook 1994
Ingredients:
- 1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
- 2 tablespoons 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 cup cut green beans
- Minced fresh parsley
- Cornstarch and water, optional
Note: Even though the recipe calls for lamb or pork, you could lighten it up with chicken or turkey, or even leave out the meat altogether and use vegetable broth instead of beef broth to make it a vegetarian dish. After all, it is called “Vegetable Stew”! And as always, you could substitute other vegetables. Peas could replace green beans, Brussels sprouts could replace cabbage, and you could add any vegetable you like!.