Burgundy Meat Ball Stew

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.