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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
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

Printed from tasteofhome.com Jul 5, 2008

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Meatball Garden Stew cont.

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 minutes
longer.

Yield: 6 servings.