by Laura Ingalls Wilder
5 medium potatoes, peeled and cut into 1-inch cubes
1 quart milk
1 medium onion, minced
4 ribs celery, minced
1 1/2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon white pepper
3 teaspoons poultry seasoning
3 tablespoons flour mixed into 1/2 cup water
Preheat oven to 400 degrees.
Combine potatoes, milk, and vegetables in a large pot and bring to a boil. Turn heat down and simmer slowly.
Prepare meatballs: Mix ground beef and seasonings and form into about 24 small balls. Put on rimmed cookie sheet and bake until browned, about 10 to 12 minutes. Pour off any fat before adding meatballs and juices to simmering stew.
Simmer stew for 1 hour. Taste for seasoning and add more salt and pepper if needed. Stir in flour and water mixture and cook 5 minutes longer or until thickened.
