Great Beef Stew Filled With Vegetables

This Beef stew is hearty and will fill up the hungriest of the hungry at your dinner table. Plus its a healthy well balanced dish.

This beef stew is chopped full of vegetables and robust flavor.

Ingredients:

• 2 pounds lean cut beef stew meat
• 2 tbsp. olive oil
• 4 small baking potatoes
• 5 garlic cloves, diced
• 2 cups carrots, diced
• 1 large red onion, diced
• 2 cups cabbage, shredded
• 1-16 oz. diced tomatoes with green chiles
• 1-16 oz. can tomato paste
• 2 tbsp. Tabasco sauce
• 2 tsp. salt
• 2 tsp. black pepper
• 2 tsp. fresh parsley, finely minced

To Make:

In a large soup pan, combine the tomato paste and diced tomatoes with chiles.

Set the pan aside. In a small skillet, combine the beef stew meat, the olive oil and the garlic.

Cook the stew meat until all the pink color has disappeared from the meat and the garlic is soft. Add the beef stew meat to the large soup pan.

Wash thoroughly and peel 4 small baking potatoes.

Cut up the potatoes into small chunks. Add the potatoes to the large soup pan. Next, take 5 carrots, which should equal 2 cups, and dice them up.

Take the cabbage and shred it into small pieces. Add both of these vegetables to the soup pan. Last, to be added is the red onion after you dice it.

Now it is time to season your beef stew. Add 2 tablespoons of Tabasco sauce to the soup pan or little more if you like spicy flavors.

Lastly add the minced parsley or parsley flakes, salt, and pepper. Cook this stew on high heat for 10 minutes and then reduce the heat to low and cook for 15-20 minutes. Serve immediately with a side of cornbread.

Serve immediately.

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