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Vegetable Stew With Lamb

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Ingredients
  Vegetable oil 2 Tablespoon
  Lean lamb 1 Pound, cut into bite size pieces
  Onion 1 Medium, chopped
  Cabbage head 1 Small, shredded
  Celery stalk 1 , sliced
  Carrots 2 Medium, sliced
  Leek stalk 1 , sliced
  Beef bouillon 6 Cup (96 tbs) (Hot Ones)
  Potatoes 2 Medium, cubed
  Cauliflower head 1 Small, separated into florets
  Frozen green beans 10 Ounce (1 Package)
  Tomato paste 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Chopped parsley 1 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed

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