Directions:
- 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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.61 Kcal (1690 kJ) | ||
| Calories from fat | 99.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 74.24mg | 25% | |
| Sodium | 502.31mg | 21% | |
| Potassium | 697.37mg | 15% | |
| Total Carbs | 53.32g | 18% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 21.94g | 44% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 3.9mg | 21% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 85.65 Kcal (359 kJ) | ||
| Calories from fat | 21.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 17% | |
|---|---|---|---|
| Cholesterol | 15.76mg | 25% | |
| Sodium | 106.6mg | 21% | |
| Potassium | 147.99mg | 15% | |
| Total Carbs | 11.32g | 18% | |
| Sugars | 1.56g | 29% | |
| Dietary Fiber | 1.16g | 22% | |
| Protein | 4.66g | 44% | |
| Vitamin C | 2mg | 15% | |
| Vitamin A | 0.2mg | 36% | |
| Iron | 0.8mg | 21% | |
| Calcium | 21.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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