Lean beef and vegetable stew

A well balanced diet with lots of vegetables is a key factor in the prevention of cancer and our lean beef and vegetable stew will knock your socks off!

· 2 cups carrots, cut into 2″ pieces and halved
· 1 cup chopped onion
· 1 cup celery, cut into 2″ pieces and halved
· 800 grams lean cubed beef
· 3-1/2 cups shredded cabbage
· 1/2 cup chopped fresh parsley
· 1 cup apple juice
· 400ml tomato sauce
· 300ml can diced tomatoes with liquid
· 300ml can tomato soup
· 1 bay leaf
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 teaspoon dried thyme leaves

1. In a saucepan, brown the beef in a little oil and add the first three ingredients. Cook for ten minutes over a medium heat.
2. In a second saucepan combine remaining ingredients. Cook over low heat, stirring occasionally for about 15 minutes.
3. Add the first mixture and continue to cook, stirring occasionally, for about 30 minutes, until beef is tender.
Serve with a full bodied galss of red and enjoy.