Meatball Stew

Comfort food at it's best.

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Meatball Stew

Meatball Ingredients 

1 lb. Ground Beef

1 lb. Ground Pork

2 Tsp. Kosher Salt

2 Tsp. Freshly Ground Black Pepper 

2 Tsp. Onion Powder

2 Tsp. Garlic Powder

1 Tbsp. Italian Seasoning 

1/3 Cup Panko Bread Crumbs

2 Eggs

1 Tbsp. Worcestershire Sauce

Stew Ingredients 

1 Onion, roughly chopped

1 Shallot, finely chopped

3-4 Cloves of Garlic, minced

5-6 Carrots, peeled and Sliced

5-6 Stalks of Celery, Sliced

3-4 Potatoes, Cut into 1/2 inch pieces

1 Lb. Mushrooms, Sliced

2-3 Bay Leaves 

1 Tbsp. Fresh Thyme, finely chopped (save the stems)

1 Tbsp. Fresh Rosemary, finely chopped (save the stems)

2 Tbsp. Tomato Paste 

2 Tbsp. Beef Bullion Powder 

6 Cups Water 

1 Cup Red Wine

3 Tbsp. Butter

2 Tbsp. Olive Oil

1/4 Cup Fresh Parsley, finely chopped 

In a large bowl, add in the ground beef, ground pork, breadcrumbs, eggs, Worcestershire sauce, Salt, freshly ground black pepper, Italian seasoning, garlic powder, onion powder. Mix until the  until well combined. Using a cookie scoop, form into even meatballs and set aside. 

In a Dutch oven or large pot using medium high heat, add in the olive oil. Working in batches sear each side of your meatballs, set aside once all pieces are seared.

In the same pot, add in 1 Tbsp. butter, shallot, garlic, and sauté for 2-3 minutes. Add in the tomato paste and cook it for an additional 2-3 minutes, stirring constantly. 

Add the red wine, stir, and let it cook down for 1-2 minutes. Add in the bay leaves, thyme stems, rosemary stems, Worcestershire sauce, water, beef bouillon powder, stir to combine and add in the beef. Let it simmer for 30 minutes.

After the initial 30 minutes, remove the rosemary and thyme stems, and using a large spoon skim the top of the stew for any unnecessary  fat. Let the stew continue to cook.

Meanwhile, in a separate skillet using medium high heat, add in the remaining 2 tbsp. butter, onions, carrots, celery, potatoes, thyme and rosemary, season with freshly ground black pepper and a pinch of salt. Sauté the vegetables for 12-15 minutes turn off heat and put them in the pot with the beef.

Cook the stew for another 30-45 minutes or until the beef and vegetables are tender. Remove the bay leaves and one again skim the top of the stew of any additional fat. Taste and adjust seasoning if needed. 

Remove from heat, and dish out portions of your stew into a bowl, top with parsley and enjoy.

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