Light Beef and Vegetable Stew

 Light Beef and Vegetable Stew

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 4 cups beef broth
• 1 cup shredded cabbage
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Beef:
   • In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.
2. Sauté Vegetables:
   • In the same pot, add the onion and garlic and sauté until they are soft and translucent. Add carrots and cook for an additional 5 minutes.
3. Simmer the Stew:
   • Return the beef to the pot. Add the potatoes and beef broth. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper.
   • Cover and simmer for about 1 hour, or until the beef and vegetables are tender.
4. Finish with Cabbage:
   • Add the shredded cabbage in the last 10 minutes of cooking.
5. Serve:
   • Ladle the stew into bowls and garnish with chopped parsley. Serve hot.