Ingredients
4 cups water2 medium peeled potatoes, cut into 1-inch cubes2 medium carrots, cut into 3/4-inch chunks1 large onion, cut into eighths2 tablespoons beef bouillon granules1 bay leaf1 teaspoon dried thyme1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon pepper1/2 cup seasoned dry bread crumbs1 egg, lightly beaten1 teaspoon Worcestershire sauce1 pound ground beef2 medium sweet potatoes, peeled and cut into 1-inch cubes2 medium parsnips, peeled and cut into 3/4-inch slices1 cup frozen peas1/3 cup all-purpose flour1/2 cup cold water1/4 teaspoon browning sauce, optional
Preparation
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.
