For meatballs:
2 lbs of ground chuck
2 cloves minced garlic
2 tablespoons Italian bread crumbs
1 tbs Worchestershire Sauce
1 egg
2 tbs. Darn Good Seasoning
For stew:
1 tbs. oil
1 tbs. flour
1 small onion, chopped
1 small bell pepper, chopped
3-4 sliced carrots
32 ounce box of beef broth
Mix ingredients for meatballs in a medium bowl. Form as many small to medium sized meatballs as you can. Add about an inch of water to 3 quart and place colander unit on top. Put meatballs in the colander and cover. Open whistle, set heat to medium. When the lid sounds, close the whistle and turn the burner to low for about 10 minutes.
Heat large saucepan to medium heat. Add flour and oil and stir until a dark roux is formed. Add onions and peppers and saute for about 10 minutes. Pour in about 2/3 of the box of broth and then spoon in the meatballs. Pour enough water to just cover the meatballs and let simmer for about an hour. Skim oil off top of stew. Serve over rice.
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