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Home Dishes & Beverages Stews Beef Stews

Vegetable Meatball Stew

Name: Vegetable Meatball Stew
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings.
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

2 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 25 min.

Makes

6 servings

Updated: Oct. 23, 2022

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

Vegetable Meatball Stew Recipe photo by Taste of Home

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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.

Vegetable Meatball Stew

Ingredients

Directions

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