Ingredients
1 14-Ounce Bag
Armour Beef Meatballs, Thawed
1 14-Ounce Bag
3 Tbsp.
Olive Oil
3 Tbsp.
3 Tbsp.
Flour
3 Tbsp.
1 32-Ounce Box
Beef Broth
1 32-Ounce Box
8 Ounces
Baby Carrots, Sliced Into Medallions
8 Ounces
12 Ounces
Gold Yukon Baby Potatoes, Quartered
12 Ounces
1
Medium Onion, Diced
1
3 Stalks
Celery, Sliced
3 Stalks
1 Cup
Frozen Peas
1 Cup
Pinch Of Fresh Cracked Pepper
Directions
In a pot, heat olive oil on medium heat; add flour and whisk. Allow flour mixture to brown, cooking about 5 minutes.
Add beef broth slowly to flour mixture, while whisking. Allow broth to thicken, about 2 minutes.
Add carrots, potatoes, onions, and celery. Reduce heat to medium low and simmer until carrots and potatoes are softened, about 10 minutes.
Add meatballs and frozen peas and cook for additional 8 minutes.
