Ingredients
1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes2 tablespoons vegetable oil1 medium onion, chopped2 medium potatoes, peeled and cubed1 medium leek, sliced6 cups beef broth2 tablespoons tomato paste1 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper4 cups chopped cabbage2 to 3 cups cauliflower florets3 carrots, sliced1 celery rib, sliced1 package (9 ounces) frozen cut green beans, thawedMinced fresh parsleyCornstarch and water, optional
Preparation
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.
