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Vegetable Meatball Stew

Country.Chef's picture
  Water 4 Cup (64 tbs)
  Potatoes 2 Medium, cut into 1-inch cubes
  Carrots 2 Medium, cut into 3/4-inch slices
  Onion 1 Large, cut into eighths
  Beef bouillon granules 2 Tablespoon
  Bay leaf 1
  Dried thyme 1 Teaspoon
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground chuck/Ground chuck 1 Pound
  Seasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Worcestershire sauce 1 Teaspoon
  Sweet potatoes 2 Medium, peeled and cut into 1-inch cubes
  Parsnips 2 Medium, peeled and cut into 3/4-inch slices
  Frozen peas 1 Cup (16 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Browning sauce 1⁄4 Teaspoon

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.

Recipe Summary

Main Dish

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