MEATBALL STEW

Method:

Peel all your veggies and chop in chucks, leaving onion out, put in a bowl of cold water until ready to use them.

Then remove ground beef from the package and put in a bowl and add the following ingredients, ½ tsp black pepper, ½ tsp sea salt, ½ tsp onion powder, 1 clove pressed garlic and ½ tsp thyme. 

Mix together by your hands folding all the seasonings into the beef equally and don’t over mix.

After scoop up 2 tablespoons of ground beef mixture into your hands and roll into a ball, sit aside until all the meatballs are made. 

Then heat a large frying pan “ cast iron” with olive oil and tbsp butter, after starting frying the meatballs “ DON’T OVER CROWD YOUR PAN” fry until golden brown on all sides. 

In a large boiler or saucepan add beef broth or stock, turn heat on medium and start broth boiling. After you drain the water off veggies and add to the boiler, start cooking veggies for 10 minutes. 

Then add meatballs to the boiler, adding the remainder of your seasonings, Worcestershire sauce, gravy browning or browning of choice, continue cooking.

In the same frying pan as the meatballs, add chopped onions or small pearl onions, with butter and olive oil, cook for 5 minutes, add 2 or 3 tbsp of flour mix in then add one or two cups of the beef broth and cook flour until it starts to thicken. 

After adding the onion mixture to the boiler with all the other ingredients, mix in well and let the meatball stew continue cooking for 30 minutes on medium to low heat. Stirring occasionally! Add more seasonings to taste if needed, or more thickening. 

Serve with bread rolls, bread or braided breadsticks. 

Bonita’s Tips:

Peeling and cutting veggies up and putting in a bowl of cold water in advance will speed up meal time. Gravy browning don’t have any taste so it’s optional, use browning of choice.