Meatball Garden Stew

• 1 pound lean ground beef
• 4 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• Dash pepper
• 1 large egg
• 1/4 cup whole milk
• 1/4 cup chopped onion
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) beef broth
• 2/3 cup water
• 1/2 teaspoon dried thyme
• 6 medium potatoes, peeled and quartered
• 6 medium carrots, halved lengthwise and crosswise
• 6 green onions, chopped
• 1 package (10 ounces) frozen peas, thawed

1. In a medium bowl, combine beef, 2 tablespoons flour, salt, pepper, egg, milk and onion. Form into 1-in. balls.
2. Melt butter in a large skillet or Dutch oven. Saute garlic for 1 minute. Brown meatballs on all sides. Move meatballs to the side. Blend remaining flour into the drippings. Add the broth, water and thyme. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
3. Add the potatoes, carrots and onions and stir with meatballs and sauce. Cover and simmer for 30-35 minutes or until vegetables are tender. Add peas; cook 5 minutes longer.

ground beef, allpurpose flour, salt, pepper, egg, milk, onion, butter, garlic, beef broth, water, thyme, potatoes, carrots, green onions, frozen peas

Taken from www.tasteofhome.com/recipes/meatball-garden-stew/ (may not work)