Skillet Meatball Stew

• 1 lb. lean ground beef
• 1/2 c. fresh bread crumbs
• 1 egg, slightly beaten
• 1 Tbsp. beef bouillon granules
• dash of pepper
• 1/2 tsp. thyme
• 1/4 c. chopped onion
• 1 Tbsp. vegetable oil
• 4 tsp. flour
• 1 lb. small potatoes, quartered
• 2 medium carrots, pared and cut into strips
• 1/2 c. sliced celery
• 3 green onions, cut into 6-inch strips

1. In large bowl, mix beef, crumbs, onion, egg, 1 teaspoon bouillon, 1/4 teaspoon thyme and pepper. Form into balls. In a large skillet, brown meatballs in oil; remove from skillet. Stir flour into drippings until smooth. Cook and stir until brown. Add water, remaining bouillon granules and 1/4 teaspoon thyme. Bring to a boil, stirring. Add meat, potatoes, carrots and celery. Cover. Simmer 35 minutes. Add green onions. Cook 5 minutes. Serve.

lean ground beef, bread crumbs, egg, beef bouillon granules, pepper, thyme, onion, vegetable oil, flour, potatoes, carrots, celery, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52721 (may not work)