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I first had this when I was 9 years old, and my newly-married sister invited me to dinner. She was only 18 and just learning to cook; I think the recipe may have come in a recipe book she got for a wedding gift. Anyway, 44 years later, she's still married and making this stew. I love it; guess her hubby does, too!!


  • 1 egg
  • 1 teasp. Worcestershire sauce
  • 1 teasp. salt
  • 1/2 teasp. pepper
  • 1 teasp. poultry seasoning
  • 1-2 Tbl.(to your taste) finely chopped onion
  • 1/4 cup dry bread crumbs
  • 1/4 cup quick-cooking oats
  • 1 can beef consomme
  • 1 lb. (more/less) ground beef
  • 2 Tbl. veg. oil
  • 2-3 carrots, peeled and sliced in rounds
  • 2-3 potatoes, peeled and cubed
  • 1/2 cup frozen peas
  • 1 jar small, white boiled onions, drained


  • In a large bowl, combine egg, Worcestershire, salt, pepper, poultry seasoning, onion, bread crumbs, oats, and a splash of the consomme (1/4 cup or less). Crumble in the beef and mix well. Form meatballs (size is your option.) In a large stew-pot or dutch oven heat oil and brown meatballs, in batches, if necessary, rolling them around to brown evenly. Remove meatballs from pot and set aside. Pour a cup or so of water into bottom of pot to lift any browned bits; add carrots and potatoes, and enough water to cover. bring to a boil, then cover and simmer for about 15 minutes, or till the vegetables are almost tender. Return meatballs to pot, add peas, onions, the remaining consomme. Adjust seasonings and simmer, covered, a minimum of 15 minutes before serving.

Categories: Beef  Main Dish  Soup  Stew  Stove 
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