Instructions:
In a large pot, brown the stewing beef over medium heat. Add diced onions and minced garlic, cooking until the onions are softened.
Add sliced carrots, diced potatoes, chopped green beans, diced tomatoes, and beef broth to the pot. Stir in dried thyme, dried rosemary, salt, and pepper. Bring the stew to a simmer.
Let the stew simmer for about 30-40 minutes or until the meat is tender and the vegetables are cooked through.
Add corn kernels, peas, and shredded cabbage to the pot. Cook for an additional 10-15 minutes.
Adjust the seasoning to taste and serve the stew hot, garnished with fresh parsley.
Nutritional Information (Approximate Values Per Serving – Recipe Makes about 6 Servings):
Calories: Around 300-350 kcal
Total Fat: 10-12g
Saturated Fat: 4g
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Sodium: 800-1000mg
Total Carbohydrates: 30-35g
Dietary Fiber: 6-8g
Sugars: 6-8g
Protein: 25-30g
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