Ingredients:
4 c. water
2 med. potatoes, cut into 1" cubes
2 med. carrots,cut into 3/4 " slices
1 large onion, cut into eighths
2 Tbsp. beef bouillion granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 pound ground beef
1/2 cup seasoned dry breadcrumbs
1 egg, beaten
1 tsp worcestershire sauce
2 med sweet potatoes, peeled and cut into 1" cubes
2 med parsnips, peeled and cut into 3/4" slices
1 cup frozen peas
1/3 c. flour
1/2 c cold water
1/4 tsp. browning sauce, optional

How to make this recipe:
In a large Dutch oven or soup kettle, bring water to a boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes.

Meanwhile, combine beef, bread crumbs, egg and worcestershire sauce. Shape into 1" 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 veggies are tender. Discard bay leaf. Stir in peas.

Combine flour and cold water; stir in stew along with browning sauce if desired. Bring to a boil; cook and stir for 2 minutes or until thickened. Serves 6

Recipe from: sueandhergirls