Burgundy Meat Ball Stew
Yield
4 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ground beef
|
*
|
| 1 | cup |
bread crumbs
fine, soft |
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | each |
eggs
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 14 | ounces |
tomato sauce
|
|
| 10 | ounces |
beef stock
|
|
| 1 | cup |
red wine
dry |
*
|
| 1 | cup |
water
|
|
| 8 | each |
onions
halved |
|
| 2 | cloves |
garlic
minced |
|
| 4 | medium |
potatoes
cubed |
|
| 4 | medium |
carrots
1 inch, chunks |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | pound |
mushrooms
small |
|
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ground beef
|
*
|
| 237 | ml |
bread crumbs
fine, soft |
|
| 59 | ml |
onions
finely chopped |
|
| 1 | each |
eggs
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
thyme
|
*
|
| 15 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 404.6 | ml/g |
tomato sauce
|
|
| 289 | ml/g |
beef stock
|
|
| 237 | ml |
red wine
dry |
*
|
| 237 | ml |
water
|
|
| 8 | each |
onions
halved |
|
| 2 | cloves |
garlic
minced |
|
| 4 | medium |
potatoes
cubed |
|
| 4 | medium |
carrots
1 inch, chunks |
|
| 1 | x |
salt and black pepper
|
*
|
| 226.8 | g |
mushrooms
small |
|
| 1 | x |
parsley leaves
chopped |
*
|
| 15 | ml |
cornstarch
|
|
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.
