Meatball Garden Stew 1 pound lean ground beef 4 tablespoons all-purpose flour, divided 1 teaspoon salt Dash pepper 1 egg 1/4 cup milk 1/4 cup chopped onion 1 tablespoon butter 1 garlic clove, minced 1 can (14-1/2 ounces) beef broth 2/3 cup water 1/2 teaspoon dried thyme 6 medium potatoes, peeled and quartered Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Meatball Garden Stew cont. 6 medium carrots, halved lengthwise and crosswise 6 green onions, chopped 1 package (10 ounces) frozen peas, thawed In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper, egg, milk and onion. Form into 1-in. balls. Melt butter in a large skillet or Dutch oven. Saute garlic for 1 minute. Brown meatballs on all sides. Move meatballs to the side. Blend remaining flour into the drippings. Add the broth, water and thyme. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add the potatoes, carrots and onions and stir with meatballs and sauce. Cover and simmer for 30-35 minutes or until vegetables are tender. Add peas; cook 5 Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

	Meatball Garden Stew minutes longer. Yield: 6 servings. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008