Saturday, September 26, 2015
Italian Meatball Stew
I decided to make a stew on this pretty fall day, so I made this Italian Meatball Stew, it's easy and quick and taste good with homemade ingreidients, fresh vegetables and hearty tomato beef sauce.
Try some good food today
What you need:
2 lbs ground beef(you can use any ground meat you like)
1 cup fine soft bread crumbs
1⁄4 cup finely chopped onion
1 1⁄2 teaspoons salt
1⁄4 teaspoon pepper
1 tsp Italian Seasoning
1 tablespoon butter
1 tablespoon oil
1/2(64 ounce) can tomato juice
1 (10 ounce) can beef bouillon
1 (10 ounce) can diced tomatoes
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1⁄2 lb mushroom, quartered (optional)
1⁄4 cup parsley, chopped
2 tablespoons flour
1⁄2 cup cold water
How to make it:
Combine beef, breadcrumbs, onion, eggs, salt, pepper and Italian Seasoning; shape into 1 1/2 inch meatballs.
In a large dutch oven, heat butter and oil; brown meatballs lightly on all sides.
Drain excess fat and add remaining ingredients except parlsey, flour and water.
(Recipe may be made ahead to this point and refrigerated).
Cover and simmer for about 45 minutes or until vegetables are tender.
Taste and adjust seasoning.
During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
Add parsley and serve.
Note; This casserole freezes well
Thaw completely and reheat 15- 30 minutes.
You can also freeze in tubs and pop into a crock pot to reheat.