Meatball Garden Stew

SUBMITTED BY: Bev Hurst

"This dish was a favorite of Mom's. She passed the recipe on to me when I got married. Now it's become one of my family's favorites, too! It's delicious and satisfying, and calls for ingredients I almost always have on hand."

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PREP TIME	25 Min
COOK TIME	40 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound lean ground beef
4 tablespoons all-purpose flour, divided
1 teaspoon salt
Dash pepper
1 egg
1/4 cup milk
1/4 cup chopped onion
1 tablespoon butter or margarine
1 clove garlic, minced
1 (14.5 ounce) can beef broth
2/3 cup water
1/2 teaspoon dried thyme
6 medium potatoes, peeled and quartered
6 medium carrots, halved lengthwise and crosswise
6 green onions, chopped
1 (10 ounce) package frozen peas, defrosted

DIRECTIONS

In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper, egg, milk and onion. Form into 1-in. 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 and stir with meatballs and sauce. Cover and simmer until vegetables are tender, about 30-35 minutes. Add peas and continue to cook 10 minutes. Adjust seasonings, if desired.