Beef, Soups and Stews

MEATBALL GARDEN STEW

  • 1 pound Lean ground beef
  • 4 T Flour - divided
  • 1 t Salt
  • Dash Pepper
  • 1 Egg
  • 1/4 c Milk
  • 1/4 c Chopped onion
  • 1 T Butter
  • 1 Garlic clove, minced
  • 1 Can (14 1/2 oz) Beef broth
  • 2/3 c Water
  • 1/2 t Dried thyme
  • 6 Med Potatoes, peeled and quartered
  • 6 Med Carrots, halved lenghtwise and crosswise
  • 6 Green onions, chopped
  • 1 Package (10 oz) Frozen peas, thawed

    • In a medium bowl, combine beef, 1 T flour, salt, pepper, egg, milk and onion. Form into 1 inch balls. Melt butter in a large skillet or Dutch oven. Saute garlic for 1 minute. Brown meatballs on all sides. Push the meatballs to the side. Blend remaining flour into the drippings. Add the broth, water and thyme. Cook, stirring constantly, until thickened. Add potatoes, carrots and onions: stir with meatballs and sauce. Cover and simmer until vegetables are tender, about 30-35 minutes. Add peas and continue to cook 10 minutes.

    Yeild: 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!