Vegetable Stew

My wife and I both love vegetables so this was a natural for us. I need the red meat but This could also be vegetarian. Could also use tomatoes (my wife can't).

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆

1 review

Ready in 45 minutes

by edlinspok

Ingredients

1/2 pound beef stew meat Browned

1 ea Rutabaga Bite Sized

1 ea Green pepper Bite Sized

1 ea Red pepper Bite Sized

2 ea Parsnips Bite Sized

1/2 ea Onion quartered

2 ea Zucchini sliced, 1/2"

1/2 medium head Green Cabbage quartered

3 ea Fresh mushrooms sliced

3 stalks Celery 2" cuts

1 cup carrots Baby

32 ounces Vegetable stock

Salt and pepper salt substitute

Directions

Started with browning the stew meat in Smart Balance Spread. Med. to med.-high heat about 5 minutes. Set meat aside on paper towles. Peel and cut the remaining vegetables into a large pot. Combine with all vegys the container of Vegetable Stock. Cook on low (just under a boil) for about 2 1/2 to 3 hours.

Reviews

☆☆☆

Posted by edlinspok. 3/18/2007 I use the term Bite Sized meaning (how you like it). [I posted this recipe.]

edlinspok

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