Burgundy Meat Ball Stew

Ingredients

some garlic
2 c beef
1 c fine soft breadcrumbs
1/4 c onions
1 egg
1 1/2 ts salt
1/4 ts pepper
1/4 ts thyme
1 tb butter
1 tb oil
14 oz tomato sauce
10 oz beef bouillon
1 c dry wine
1 c water
8 onions
4 potatoes
4 carrots
1 chunks
1/2 lb mushrooms
1 tb cornstarch
2 tb flour
1 1/2 meatballs

Instructions

or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour. From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY U/L to Cooking by Burt Ford. 3/95