Ingredients:
For the Meatballs:
- 1 ½ pounds ground beef (80/20)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 2 teaspoons sea salt
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon freshly cracked black pepper
- 1 large egg
- ½ cup bread crumbs
- 2 teaspoons Worcestershire sauce
- ¼ cup whole milk
For the Stew:
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 2 large carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 2 tablespoons
tomato paste - 2 teaspoons minced fresh thyme
- 6 cups beef stock
- 2 teaspoons beef bouillon
- 4 small Yukon Gold potatoes, cut into 1 ½-inch pieces
- 1 cup fresh green beans, cut into 2-inch pieces
- 3 tablespoons cornstarch
- ¼ cup cold water
- Flat leaf parsley, for serving
Instructions:
- Make meatballs: In a large bowl, combine ground beef, garlic powder, onion powder, salt, Italian seasoning, pepper, egg, bread crumbs, Worcestershire sauce, and milk. Mix well with your hands or a stand mixer. Form golf ball-sized meatballs and set aside on a plate.
- Brown meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottom stock pot over medium-high heat. Brown the meatballs on all sides, but don't worry about cooking them through. Set aside.
- Sauté vegetables: Deglaze the pan with a few tablespoons of beef stock if necessary. Add the remaining olive oil, onions, celery, and carrots. Cook until vegetables are softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Simmer stew: Add tomato paste, thyme, meatballs, beef stock, and beef bouillon to the pot. Bring to a boil, then reduce to a simmer.
- Add vegetables: Add potatoes and green beans. Cover and simmer for 20 minutes, or until vegetables are tender and meatballs reach 160°F.
- Thicken stew: In a small bowl, mix cornstarch and water. Add the slurry to the stew and stir over low heat until thickened, about 5-7 minutes.
- Serve: Serve the stew sprinkled with parsley and with crusty bread or buttered egg noodles.
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