Vegetable Meatball Stew Recipe
Summary
Ingredients
| Water | 4 Cup (16 tbs) | |
| 2 medium potatoes, cut into 1-inch cubes | ||
| 2 medium carrots, cut into 3/4-inch slices | ||
| 1 large onion, cut into eighths | ||
| 2 tablespoons beef bouillon granules | ||
| Bay Leaf | 1 | |
| Dried thyme | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 pound ground round or chuck | ||
| Seasoned bread crumbs | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Worcestershire sauce | 1 Teaspoon | |
| 2 medium sweet potatoes, peeled and cut into 1-inch cubes | ||
| 2 medium parsnips, peeled and cut into 3/4-inch slices | ||
| Frozen peas | 1 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Sauce | 1/4 Teaspoon | |
Directions
In a large Dutch oven or soup kettle, bring water to a boil.
Add potatoes, carrots, onion and seasonings; return to a boil.
Reduce heat; cover and simmer for 10 minutes.
Meanwhile, combine beef, bread crumbs, egg and Worcestershire sauce.
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 and cold water; stir into stew along with browning sauce if desired.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add potatoes, carrots, onion and seasonings; return to a boil.
Reduce heat; cover and simmer for 10 minutes.
Meanwhile, combine beef, bread crumbs, egg and Worcestershire sauce.
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 and cold water; stir into stew along with browning sauce if desired.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Chef
