Vegetable Meatball Stew
|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|
|Dried thyme||1 Teaspoon|
|Dried basil||1 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.