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No matter who you’re rooting for (Go Falcons!), your Super Bowl party (or any weeknight supper for that matter), will benefit from a kick of flavor and a load of healthy vegetables and hearty meats. It’s the perfect antidote for cold-weather blues — a big bowl of stew!

Vegetable Stew

Originally published in Bountiful Harvest Cookbook 1994


  • 1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
  • 2 tablespoons 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 cup cut green beans
  • Minced fresh parsley
  • Cornstarch and water, optional
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. Yield: about 8-10 servings (3-1/2 quarts).
Note: Even though the recipe calls for lamb or pork, you could lighten it up with chicken or turkey, or even leave out the meat altogether and use vegetable broth instead of beef broth to make it a vegetarian dish. After all, it is called “Vegetable Stew”! And as always, you could substitute other vegetables. Peas could replace green beans, Brussels sprouts could replace cabbage, and you could add any vegetable you like!.