Meatball Vegetable Stew

  • 4 cups water
  • 2 medium russet potatoes, cut into 1-inch cubes
  • 2 medium carrots, cut into 3/4-inch slices
  • 1 large onion, cut into chunks
  • 2 T. beef bouillon granules
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. lean ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg, beaten
  • 1 tsp. Worcestershire sauce
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium zucchini, cut into 3/4-inch slices
  • 1 cup frozen peas
  • 1/3 cup flour
  • 1/2 cup cold water
  • 1/4 tsp. browning sauce, optional

In a large Dutch oven, bring the water to a boil. Add the russet potatoes, carrots, onion, bouillon, bay leaf, thyme, basil, salt and pepper. Return to a boil. Reduce heat, cover and simmer for 10 minutes.

While the above simmers, combine the ground beef, bread crumbs, egg, and Worcestershire sauce. Shape into 1-inch balls. Add meatballs to the Dutch oven along with the sweet potatoes and zucchini. Bring to a boil; reduce heat to simmer, cover and cook for another 15 minutes or until veggies are tender.

Discard the bay leaf. Stir in the peas. Combine the flour and cold water; stir into the stew along with the browning sauce, if using. Bring to a boil and cook and stir for a couple of minutes until thickened.

  • Yields: 6 servings
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