 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 1/2 pounds ground chuck |
3/4 cup soft breadcrumbs |
1 tablespoon dried minced onion |
1 3/4 teaspoons salt, divided |
1/2 teaspoon pepper |
1/4 cup vegetable oil |
3 1/2 cups water |
1 (6-ounce) can tomato paste |
1/2 teaspoon dried whole thyme |
1 clove garlic, minced |
1 bay leaf |
1 cup cubed potato |
1 cup sliced celery |
1 cup sliced carrots |
2 medium onions, chopped |
1/4 cup chopped fresh parsley |
Directions:
1. Combine ground chuck, breadcrumbs, minced onion, 3/4 teaspoon salt, and pepper, mixing well. Shape mixture into 1 1/2-inch meatballs; brown in oil in a large skillet over medium heat. Drain off drippings.
2. Combine meatballs, water, tomato paste, remaining salt, thyme, garlic, and bay leaf; cover and simmer 30 minutes.
3. Stir in remaining ingredients; cover and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf.
4. Serve stew immediately in individual soup bowls.
|
|