Meatball And Vegetable Stew - cooking recipe

Ingredients

6 small potatoes, halved
6 medium carrots, diced
1 lb. ground chuck
1/2 c. fresh bread crumbs
1/2 tsp. salt
1 Tbsp. margarine
1 c. sliced onion
1 c. sliced celery
1 can beef broth (10 oz.)
1 tsp. Worcestershire sauce
1/8 tsp. dried thyme leaves
3 Tbsp. flour with 1/2 c. water

Preparation

Cook potatoes and carrots 15 minutes.
Combine ground chuck, bread, salt, egg and 1/4 cup water.
Makes 18 balls.
Melt butter in a large pan. Brown meatballs. Remove as browned. Add onion and celery. Saute. Return meatballs. Add broth, Worcestershire sauce, 1/2 cup water and vegetables.
Cook until tender.
Gently fold water/flour mixture in stew. Cook until thickened.