Ingredients:
4 cups water
2 medium potatoes, peeled and cut into 1 inch pieces
3 carrots, peeled and cut into chunks
1 large onions, cut into eighths
2 tablespoons beef bouillon granules
1 bay leaves
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper
1 lb ground round
1/2 cup seasoned dry bread crumbs
1 eggs, 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:
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.
Servings: 6
Time preparation: 35 min.
Time total: 75 min.