Burgundy Meat Ball Stew
Submitted by southernman
Herb-seasoned beef meatballs baked in a red wine and tomato sauce with potatoes, carrots, mushrooms, and whole onions. A cozy one-pot stew that’s great for make-ahead meals.
YIELD
4 servingsPREP
25 minCOOK
45 minREADY
70 minMeatball stew might be the most underrated comfort food out there.
Thyme-seasoned ground beef meatballs get browned in butter and oil, then baked in a Dutch oven with red wine, tomato sauce, beef stock, cubed potatoes, chunky carrots, halved onions, garlic, and small whole mushrooms.
Forty-five minutes in the oven and everything melds into a thick, hearty stew with meatballs that stay tender all the way through.
Bonus: you can assemble the whole thing ahead of time, stash it in the fridge, and bake it when you’re ready.
Kitchen Tips
- Keep the meatballs at 1.5 inches so they cook evenly with the vegetables. Too small and they’ll dry out; too large and the center stays raw.
- Brown the meatballs lightly. You’re not cooking them through here, just building a crust. The oven finishes the job.
- Add the cornstarch slurry during the last 15 minutes. Mix it with a splash of cold water first so it doesn’t clump.
- This stew is a fantastic make-ahead meal. Assemble everything in the Dutch oven, refrigerate, and add 10 minutes to the bake time straight from the fridge.
Ingredients
Directions
Combine beef, crumbs, onion, egg, salt, pepper, thyme.
Shape into 1½ inchmeatballs.
Heat butter and oil in skillet.
Brown meatballs lightly on all sides.
Drain excess fat.
Combine meatballs with remaining ingredients in dutch oven.
(May be refrigerated at this point).
Cover and bake about 45 minutes at 350℉ (180℃) F or until vegetables are tender.
During last 15 minutes, thicken with cornstarch or flour.
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