Vegetable And Meatball Stew - cooking recipe

Ingredients
    4 cups water
    2 medium potatoes, peeled and cut into 1 inch pieces
    3 carrots, peeled and cut into chunks
    1 large onion, cut into eighths
    2 tablespoons beef bouillon granules
    1 bay leaf
    1 teaspoon dried thyme
    1 teaspoon dried basil
    salt and pepper
    1 lb ground round
    1/2 cup seasoned dry bread crumb
    1 egg, beaten
    2 teaspoons Worcestershire sauce
    2 medium sweet potatoes, peeled and cut into 1 inch pieces
    2 medium parsnips, peeled and cut into chunks
    1 cup frozen peas
    1/3 cup all-purpose flour
    1/2 cup cold water
Preparation
    In a large pot, add water; bring to a boil.
    Add potatoes, carrots, onion, bouillon granules and seasonings.
    Return to a boil; reduce heat; cover and simmer for 10 minutes.
    Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
    Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
    Bring to a boil.
    Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
    Discard bay leaf.
    Stir in peas.
    Combine flour and cold water; stir into stew.
    Bring to a boil; stir and cook for 2 minutes or until thickened.

Leave a comment