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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my secret ingredient - the parsnips! -Elaine Grose, Elmira, New York Ingredients:
4 cups water |
2 medium peeled potatoes, cut into 1-inch cubes |
2 medium carrots, cut into 3/4-inch chunks |
1 large onion, cut into eighths |
2 tablespoons beef bouillon granules |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup seasoned dry bread crumbs |
1 egg, lightly beaten |
1 teaspoon worcestershire sauce |
1 pound ground beef |
2 medium sweet potatoes, peeled and cut into 1-inch cubes |
2 medium parsnips, peeled and cut into 3/4-inch slices |
1 cup frozen peas |
1/3 cup king arthur unbleached all-purpose flour |
1/2 cup cold water |
1/4 teaspoon browning sauce, optional |
Directions:
1. 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.
2. Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well.
3. 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.
4. 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.
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