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Burgundy Meatball Stew

  • 75minutes
  • 599calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs ground beef , i use (pork,veal,beef combo)

  2. 1 cup fine soft bread crumbs

  3. 1/4 cup finely chopped onion

  4. 1 egg

  5. 1 1/2 teaspoons salt

  6. 1/4 teaspoon pepper

  7. 1/4 teaspoon dried thyme

  8. 1 tablespoon butter

  9. 1 tablespoon oil

  10. 1 (14 ounce) can tomato sauce

  11. 1 (10 ounce) can beef bouillon or 1 (10 ounce) can consomme

  12. 1 cup dry red wine

  13. 1 cup water

  14. 1 (250 g) bag frozen pearl onions (or use fresh)

  15. 2 cloves garlic , minced

  16. 4 potatoes , peeled and cut in large cubes

  17. 4 carrots , cut in

  18. 1 inch chunks (can use a bag of baby carrots)

  19. 1/2 lb mushroom , quartered

  20. 1/4 cup parsley , chopped

  21. 2 tablespoons flour

  22. 1/2 cup cold water

Instructions Jump to Ingredients ↑

  1. Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.

  2. In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.

  3. Drain excess fat and add remaining ingredients except parlsey, flour and water.

  4. (Recipe may be made ahead to this point and refrigerated).

  5. Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.

  6. Taste and adjust seasoning.

  7. During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.

  8. Add parsley and serve.

  9. Note; This casserole freezes well, baked.

  10. Thaw completely and reheat at 350 degrees for 30 minutes.

  11. You can also freeze in tubs and pop into a crockpot to reheat.

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