Community Pick
Burgundy Meatball Stew
photo by Boomette
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 907.18 g ground beef, i use (pork,veal,beef combo)
- 236.59 ml fine soft bread crumbs
- 59.14 ml finely chopped onion
- 1 egg
- 7.39 ml salt
- 1.23 ml pepper
- 1.23 ml dried thyme
- 14.79 ml butter
- 14.79 ml oil
- 396.89 g can tomato sauce
- 283.49 g can beef bouillon or 283.49 g can consomme
- 236.59 ml dry red wine
- 236.59 ml water
- 250 g bag frozen pearl onions (or use fresh)
- 2 clove garlic, minced
- 4 potatoes, peeled and cut in large cubes
- 4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
- 226.79 g mushroom, quartered (optional)
- 59.14 ml parsley, chopped
- 29.58 ml flour
- 118.29 ml cold water
directions
- Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
- In a large flameproof casserole or 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 bake at 400 degrees 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, baked.
- Thaw completely and reheat at 350 degrees for 30 minutes.
- You can also freeze in tubs and pop into a crockpot to reheat.
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RECIPE SUBMITTED BY
abloom69
United States
I live about 20 minutes away from Vancouver, British Coumbia in the Historic Little Fishing City of Ladner, BC, this photo is just a view from one of the many little Islands that surround Vancouver Island and Vancouver.
I am close to many Berry and Fruit Farms, Organic Farms and plentiful Seafood. I am currently a part-time Private Chef for a client in Vancouver , she keeps my job very interesting snd challenging. I am always looking for recipes to prepare for her. Most of the recipes I post have been successful with clients or family over the years however I am pretty lazy about entering them in my cookbook, but I am getting better. Also after being online for years I am utilizing Recipezaar as a means to organize all my online saved recipes and recipes yet to try. My other work days are working with my Dad in the Family Business which is in Transportation .
It says passions, well, I guess I have a passion for the search, the pouring over of recipes in cookbooks and the internet, most of the time I don't end up making any of them but I just love to look.