Busy Day Meatball And Vegetable Stew Food

VEGETABLE MEATBALL STEW

Steps:

• 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. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , 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. , 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.

ALL-DAY MEATBALL STEW

Steps:

• Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender., Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.

MEATBALL AND VEGETABLE STEW

Steps:

• In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

BUSY-DAY DINNER

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add water if a thinner stew is desired.

MEATBALL & VEGETABLE STEW IN CROCK POT

Steps:

• In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
• Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
• Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
• I usually sprinkle a little parmesan cheese on top of each serving.

HEARTY BUSY-DAY STEW

Steps:

• In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.

MEATBALL AND VEGGIE STEW

Steps:

• Place meatballs and mixed vegetables in a 4-5 quart slow cooker.
• In a large bowl, stir stewed tomatoes, gravy, basil, black papper, and 1/2 cup of water. Pour over meatballs and vegetables.
• Cover and cook on low for 6-7 hours.

QUICK AND EASY MEATBALL STEW

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

VEGETABLE AND MEATBALL STEW

Steps:

• In a large pot, add water; bring to a boil.
• Add potatoes, carrots, onion, bouillon granules and seasonings.
• Return to a boil; reduce heat; cover and simmer for 10 minutes.
• Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
• Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
• Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
• Discard bay leaf.
• Stir in peas.
• Combine flour and cold water; stir into stew.
• Bring to a boil; stir and cook for 2 minutes or until thickened.