Vegetable Meatball Stew
By carol gorman
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Ingredients
- 4 cups water
- 2 medium peeled potatoes, cut into 1-inch cubes
- 2 medium carrots, cut into 3/4-inch chunks
- 1 large onion, cut into eighths
- 2 tablespoons beef bouillon granules
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup seasoned dry bread crumbs
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 medium parsnips, peeled and cut into 3/4-inch slices
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 1/2 cup cold water
- 1/4 teaspoon browning sauce, optional
Details
Servings 6
Preparation
Step 1
In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. ServingsPrep: 30 min. Cook: 25 min.
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