Tuesday, April 24, 2012

Vegetable Meatball Stew

I posted our meatball recipe last week and this is the main thing that I use them for. This is so yummy and very easy. I usually make it either the day before or earlier the morning I need it and then put it in the crock-pot on low until I'm ready to serve it. Give it a try and I bet you will enjoy it too...as well as the people you serve it too!!

Vegetable Meatball Stew Recipe
                  Photo Credit: Taste of Home

4 cups water
2 medium white potatoes, peeled and cubed
2 medium onions, diced
4 medium carrots, cubed
2 tblsp. beef seasoning (check the label!)
1 bay leaf
1 tsp. dried basil
1 tsp. dried thyme
Dash of salt and pepper
25 frozen meatballs
2 medium sweet potatoes, peeled and cubed
2-3 cups canned green beans
1/3 cup cornstarch
1/2 cup cold water

In a large saucepan, bring the water to a boil. Add white potatoes, onions, carrots, beef seasoning, bay leaf, basil and thyme. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Add meatballs and sweet potatoes. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until meatballs are hot through and veggies are fork tender. Stir in green beans. Return to a boil. Remove bay leaf. Combine cornstarch and water. Gradually add to the broth in the pan - stirring constantly until thickened. Serve or pour into a slow-cooker and keep on the warm setting.

-Try to cut all of the potatoes and carrots the same size, as this will help them cook in relatively the same time. Plus it looks a lot nicer!!
-Feel free to add in any other veggies you want! These are the ones that we always have on hand, but you can certainly change it up to suit your tastes and whatever you have on hand.

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