1 env. onion soup mix
1/4 c. water
1 lb. ground beef
2 tbsp. drippings
2 c. (1/2 inch cubes) pared potatoes
1 c. each: diagonally cut carrots, celery
1 sm. onion, chopped
2 c. water
1 sm. bay leaf, crumbled
1 tsp. salt, thyme
1/4 tsp. pepper
1 tbsp. cornstarch
2 tbsp. water
1 tbsp. minced parsley

With spoon, thoroughly mix dry onion soup mix in a small bowl; blend half of mixture with 1/4 cup water. Heat to boiling; mix with meat. Form into balls about 1 inch in diameter. Brown balls in drippings in a large heavy skillet; add potatoes, carrots, celery, onion, and 2 cups water. Cook mixture to boiling; stir in remaining soup mix, bay leaf, salt, thyme and pepper. Cook, covered, on low heat for about 30 minutes, or until vegetables are tender. Blend cornstarch with water; stir into stew. Cook until thickened; serve topped with parsley.