Vegetable and Meatball Stew

Here is another hearty, filling stew. Good on a cold winter day.

• Ready In: 1 hr 15 mins
• Serves: 6

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

Directions

1. In a large pot, add water; bring to a boil.
2. Add potatoes, carrots, onion, bouillon granules and seasonings.
3. Return to a boil; reduce heat; cover and simmer for 10 minutes.
4. Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
5. Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
6. Bring to a boil.
7. Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
8. Discard bay leaf.
9. Stir in peas.
10. Combine flour and cold water; stir into stew.
11. Bring to a boil; stir and cook for 2 minutes or until thickened.