Main Dishes

1. Preheat oven to 425°. Line 15½" x 10½" jelly roll pan with foil; spray foil with nonstick cooking spray.
2. In large bowl, combine diced bread and 1/3 cup water. With hand, mix until bread is evenly moistened. Add ground beef and remaining ingredients. With hand, mix until well combined.
3. Shape meat mixture into meatballs. (For easier shaping, use slightly wet hands.) Place meatballs in jelly roll pan and bake 15-20 minutes, until cooked through and lightly browned. When cool, place in the freezer. When frozen, place meatballs in freezer containers. To thaw meatballs for use in recipes, place frozen meatballs in refrigerator overnight. Or, unwrap frozen meatballs and place on microwave-safe plate. In microwave, cook on Medium for 2-4 minutes until just thawed.

1. In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
2. Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
3. To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
4. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.