Meatball And Vegetable Stew

• 6 small potatoes, halved
• 6 medium carrots, diced
• 1 lb. ground chuck
• 1/2 c. fresh bread crumbs
• 1/2 tsp. salt
• 1 Tbsp. margarine
• 1 c. sliced onion
• 1 c. sliced celery
• 1 can beef broth (10 oz.)
• 1 tsp. Worcestershire sauce
• 1/8 tsp. dried thyme leaves
• 3 Tbsp. flour with 1/2 c. water

1. Cook potatoes and carrots 15 minutes.
2. Combine ground chuck, bread, salt, egg and 1/4 cup water.
3. Makes 18 balls.
4. Melt butter in a large pan. Brown meatballs. Remove as browned. Add onion and celery. Saute. Return meatballs. Add broth, Worcestershire sauce, 1/2 cup water and vegetables.
5. Cook until tender.
6. Gently fold water/flour mixture in stew. Cook until thickened.

potatoes, carrots, ground chuck, bread crumbs, salt, margarine, onion, celery, beef broth, worcestershire sauce, thyme, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701794 (may not work)