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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."
RECIPE RATING:
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PREP TIME
25 Min
COOK TIME
40 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on Nov. 16, 2007 by
Cathy G.
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Full Review
Cathy G.
Nov. 16, 2007
Meatballs were good but the stew as a whole lacked flavor. Definetly needs work on the seasoning.
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Meatballs were good but the stew as a whole lacked flavor. Definetly needs work on the seasoning.
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