Recipe by ratherbeswimmin'
Here is another hearty, filling stew. Good on a cold winter day.
Top Review by Gracie in NM
This turned out to be a good, hearty, healthy stew. The combination of vegetables was slightly different from what I have used in stews I have made in the past, but I definitely liked the combination. The meatballs were easy to make and had good flavor from the worcestershire sauce. My kids and husband thought it was good too. Thanks Nurse Di.
- 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
Directions See How It's Made
- 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.