Meatball Stew

Ingredients:

For the Meatballs:

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• Salt and pepper to taste

For the Stew:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup green beans, trimmed
• Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)

Instructions:

1. Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well. Roll into 1-inch meatballs.
2. Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides. Remove from the pot and set aside.
3. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened. Add the garlic and cook for 30 seconds more.
4. Make the Sauce: Stir in the tomato paste and thyme. Cook for 30 seconds, then add the beef broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat to low and simmer.
5. Add Meatballs and Vegetables: Return the meatballs to the pot along with the potatoes and green beans. Simmer, covered, for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Thicken the Sauce: Stir in the cornstarch slurry and cook for a few more minutes, or until the sauce reaches your desired thickness.
7. Serve: Remove the bay leaf and serve hot.

Enjoy your hearty and comforting meatball stew!