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1hr 45mins

Ingredients Nutrition


  1. Put the beef in a large bowl and mix in the rice, bread crumbs, 2 T of the mint, 1 T of the cilantro, and the egg.
  2. Mix in the salt, 1/4 tsp of the black pepper, 1/4 tsp of the cumin, and the pinch of red pepper flakes.
  3. Roll into meatballs and chill for 40 minutes.
  4. Heat the oil in a soup pot over medium-high heat.
  5. Once the oil is hot, saute the carrots, onions, and celery for 3-4 minutes until softened.
  6. Add the garlic and saute for a few minutes, then add the tomato paste. Stir and allow to cook for 1-2 more minutes.
  7. Add the chipotle pepper and adobo sauce, stirring to combine. Add the remaining black pepper, remaining cumin, and the smoked paprika. Stir to combine.
  8. Add in the diced russet potatoes and stir to incorporate those, then add in the hot beef stock, and once again, stir.
  9. Once the stew begins to simmer, slowly begin adding the meatballs in a few at a time, and very gently stir to distribute/move them, taking care not to break them up.
  10. Once all the meatballs are added in, allow the stew to gently simmer, covered, for about 30 minutes, occasionally stirring very gently.
  11. After the 30 minutes, add in the diced squash, and continue to cook for additional 5 minutes, or until the squash, potatoes and meatballs are completely tender.
  12. To finish the stew, add in the peas, the lime juice and the remaining 2 teaspoons chopped mint and 1 tablespoon chopped cilantro, and stir to combine.
  13. Top with cheese, chopped cilantro, or tortilla chips as desired.

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