Vegetable Stew With Lamb Recipe

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Vegetable oil2 Tablespoon
 Lean lamb1 Pound, cut into bite size pieces
 Onion1 Medium, chopped
 Cabbage head1 Small, shredded
 Celery stalk1 , sliced
 Carrots2 Medium, sliced
 Leek stalk1 , sliced
 Beef bouillon6 Cup (96 tbs) (Hot Ones)
 Potatoes2 Medium, cubed
 Cauliflower head1 Small, separated into florets
 Frozen green beans10 Ounce (1 Package)
 Tomato paste2 Tablespoon
 Salt1⁄2 Teaspoon
 White pepper1⁄4 Teaspoon
 Chopped parsley1 Tablespoon (Used For Garnishing)

Directions

Heat oil in 4-quart Dutch oven or saucepan; brown meat about 5 minutes.
Add onion; saute until golden brown.
Add cabbage, celery, carrots, leek, and bouillon; bring to boil.
Simmer 1 hour.
Add potatoes, cauliflower, and beans; simmer 20 to 30 minutes, until vegetables are tender.
Thin tomato paste with a little broth; add to stew.
Season with salt and pepper.
Garnish with parsley.
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