VEGETABLE MEATBALL STEW

Vegetable Meatball Stew image

Provided by Angela Pietrantonio

Time 55m

Number Of Ingredients 20

4 c 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 Tbsp beef bouillon granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/2 c seasoned dry bread crumbs
1 egg, lightly beaten
1 tsp worcestershire sauce
1 lb 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 c frozen peas
1/3 c all-purpose flour
1/2 c cold water
1/4 tsp browning sauce, optional

Steps:

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. 10 points per serving