Ingredients

The following ingredients have 6 Servings
  • 4 cups 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 tablespoons beef bouillon granules
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup seasoned dry bread crumbs
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • 1 pound 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 cup frozen peas
  • 1/3 cup all-purpose flour
  • 1/2 cup cold water
  • 1/4 teaspoon browning sauce, optional

Instruction

  • 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. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , 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. , 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.