Meatball Stew

Name: Meatball Stew
Ingredients: 1 12 lbs ground beef; 2 teaspoons olive oil; 1 12 cups onions, coarsely chopped; 2 stalks celery, chopped; 4 cloves garlic, sliced in half; 1 (1 lb) bag baby carrots or 1 (1 lb) bag carrot, peeled and cut in 1 inch pieces; 2 lbs potatoes, cut into chunks; 2 cups beef broth; 12 cup red wine; 1 teaspoon dried thyme; 1 sprig rosemary; 1 bay leaf; salt; fresh ground pepper

14 ingredients

18 steps

Ingredients

1 12 lbs ground beef
2 teaspoons olive oil
1 12 cups onions, coarsely chopped
2 stalks celery, chopped
4 cloves garlic, sliced in half
1 (1 lb) bag baby carrots or 1 (1 lb) bag carrot, peeled and cut in 1 inch pieces
2 lbs potatoes, cut into chunks
2 cups beef broth
12 cup red wine
1 teaspoon dried thyme
1 sprig rosemary
1 bay leaf
salt
fresh ground pepper

Directions

1

Mix 1/2 t.
2

of the thyme, salt and pepper into the ground beef.
3

Shape into 1 1/2 inch balls.
4

Place on a baking sheet that has been lightly sprayed with oil.
5

Place in a 350F.
6

oven and bake for 20 minutes.
7

In a large Dutch oven, heat the oil and add the onions.
8

Cook until the onions reach a golden brown, about 20 minutes.
9

Add the celery, and garlic and cook for another 20 minutes over low heat.
10

Add the potatoes, carrots, broth, 1/2 t.
11

thyme, rosemary, bay leaf, salt and pepper.
12

Add the meatballs to the pot and simmer for another 45 minutes or until vegetables are tender.
13

Make a roux of 4 T.
14

flour and 6 T.
15

water.
16

Stir and remove the lumps.
17

Stir the roux into the stew.
18

Cook for another 5 minutes.