A hearty and flavorful stew featuring tender meatballs and a medley of vegetables, perfect for a comforting meal.
In a mixing bowl, combine the ground beef, finely chopped onion, Worcestershire sauce, egg, bread crumbs, salt, and pepper. Mix until well combined.
Ensure the mixture is evenly combined for consistent meatballs.
Shape the mixture into small balls, about the size of a walnut.
Wet your hands slightly to prevent the mixture from sticking.
Heat a skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary.
In a large pot, combine the chopped carrots, potatoes, green beans, tomato sauce, and water. Bring to a simmer.
Cut the vegetables into uniform pieces for even cooking.
Add the browned meatballs to the pot. Cover and simmer for 45 minutes, stirring occasionally.
Stir gently to avoid breaking the meatballs.
In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Gradually stir this into the stew to thicken.
Add the slurry slowly to prevent lumps.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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