Vegetable Stew

Name: Vegetable Stew
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 14
Cuisine: Global
Ingredients: 1 liters beef broth; 946 milliliters chopped cabbage; 3 carrots, sliced; 473 milliliters cauliflower florets; 1 rib celery rib, sliced; 1 teaspoons dried thyme; 14 servings Minced fresh parsley; 255 grams package frozen cut green beans, thawed; 680 grams lean boneless lamb or pork, cut into 1-inch cubes; 1 medium leek, sliced; 1 medium onion, chopped; 0 teaspoons pepper; 2 mediums potatoes, peeled and cubed; 1 teaspoon salt; 2 Tbsps tomato paste; 2 Tbsps vegetable oil; 14 servings Cornstarch and water, optional

If you want to add more gluten free, dairy free, and whole 30 recipes to your recipe box, Vegetable Stew might be a recipe you should try. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 215 calories, 11g of protein, and 14g of fat. This recipe serves 14. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. Autumn will be even more special with this recipe. It works well as an affordable hor d'oeuvre. Head to the store and pick up beef broth, salt, carrots, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Vegetable Stew, Vegetable Stew, and Best Vegetable Stew (Vegan!).

Instructions

In a Dutch oven, brown meat in oil over medium-high.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and cook until tender; drain.

Ingredients you will need

Onion

Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour.

Ingredients you will need

Meat

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.

Ingredients you will need

Cauliflower

Corn Starch

Vegetable

Cabbage

Carrot

Parsley

Celery

Beans

Water

Equipment

Dutch Oven

Ingredients

Servings:

1liters

beef broth 946milliliters

chopped cabbage 3

carrots, sliced 473milliliters

cauliflower florets 1rib

celery rib, sliced 1teaspoons

dried thyme 14servings

Minced fresh parsley 255grams

package frozen cut green beans, thawed 680grams

lean boneless lamb or pork, cut into 1-inch cubes 1medium

leek, sliced 1medium

onion, chopped 0teaspoons

pepper 2mediums

potatoes, peeled and cubed 1teaspoon

salt 2Tbsps

tomato paste 2Tbsps

vegetable oil 14servings

Cornstarch and water, optional

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ferrari Perle with a 4.8 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.

Ferrari Perle

Straw-yellow with a slight golden sheen. Intense and particularly refined with scents of almonds, apples, a slight spice and hints of bread crust. Dry, clean and elegant with a lasting smoothness. Notes of ripe apples, a pleasant yeastiness and sweet almonds.