Vegetable Meatball Stew Recipe

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Vegetable Meatball Stew Recipe
Vegetable Meatball Stew Recipe photo by Taste of Home
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Vegetable Meatball Stew Recipe

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Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my "secret ingredient" - the parsnips! -Elaine Grose, Elmira, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 25 min.

Ingredients

  • 4 cups water
  • 2 medium peeled potatoes, cut into 1-inch cubes
  • 2 medium carrots, cut into 3/4-inch chunks
  • 1 large onion, cut into eighths
  • 2 tablespoons beef bouillon granules
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup seasoned dry bread crumbs
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound ground beef
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium parsnips, peeled and cut into 3/4-inch slices
  • 1 cup frozen peas
  • 1/3 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce, optional

Directions

In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
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, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Vegetable Meatball Stew in Country Woman September/October 1996, p33

  • 4 cups water
  • 2 medium peeled potatoes, cut into 1-inch cubes
  • 2 medium carrots, cut into 3/4-inch chunks
  • 1 large onion, cut into eighths
  • 2 tablespoons beef bouillon granules
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup seasoned dry bread crumbs
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound ground beef
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium parsnips, peeled and cut into 3/4-inch slices
  • 1 cup frozen peas
  • 1/3 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce, optional
  1. In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
  3. 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.
  4. Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Vegetable Meatball Stew in Country Woman September/October 1996, p33

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raych32 User ID: 1013655 14107
Reviewed Nov. 24, 2013

"This stew is wonderful on a cool Fall or Winter day. I have a large family, so we double the recipe. We love this paired with homeade breadsticks. Thanks for the recipe, it's delicious!!"

MY REVIEW
KJ1 User ID: 1778245 21223
Reviewed Jan. 31, 2008

"I tried this for my family last Saturday night and they loved it!!! I added some ground deer meat too, and it was fabulous!! I also used long green beans instead of the peas and that was also great!! Thanks for an awesome recipe!!!!!!!!!!!"

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