Cook sorghum in 3 cups of water for half an hour.

Saute onion, remove from pan and reserve.

Cut meat into bite sized pieces for stew. Heat the pan you used for the onion over high heat, and sear the meat in it.

When the meat is brown, return the onion to the pan, and add the vegetables, the broth, and the parboiled sorghum. Bring to a simmer, lower heat, and simmer for one hour.