Vegetable Stew

• 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

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.

lean, vegetable oil, onion, potatoes, beef broth, tomato paste, salt, thyme, pepper, cabbage, cauliflower florets, carrots, celery, green beans, fresh parsley, cornstarch

Taken from www.tasteofhome.com/recipes/vegetable-stew/ (may not work)