Vegetable and Meatball Stew |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Here is another hearty, filling stew. Good on a cold winter day. Ingredients:
4 cups water |
2 medium potatoes, peeled and cut into 1 inch pieces |
3 carrots, peeled and cut into chunks |
1 large onion, cut into eighths |
2 tablespoons beef bouillon granules |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon dried basil |
salt and pepper |
1 lb ground round |
1/2 cup seasoned dry bread crumb |
1 egg, beaten |
2 teaspoons worcestershire sauce |
2 medium sweet potatoes, peeled and cut into 1 inch pieces |
2 medium parsnips, peeled and cut into chunks |
1 cup frozen peas |
1/3 cup all-purpose flour |
1/2 cup cold water |
Directions:
1. In a large pot, add water; bring to a boil.
2. Add potatoes, carrots, onion, bouillon granules and seasonings.
3. Return to a boil; reduce heat; cover and simmer for 10 minutes.
4. Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
5. Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
8. Discard bay leaf.
9. Stir in peas.
10. Combine flour and cold water; stir into stew.
11. Bring to a boil; stir and cook for 2 minutes or until thickened.
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