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Vegetable Meatball Stew

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

  • 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.

Nutrition Facts

Reviews

Average Rating:
  • raych32
    Dec 31, 1969

    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!!

  • KJ1
    Jan 28, 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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