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Meatball Stew Recipe

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  • Author: Klara Henschel,
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Description

This Meatball Stew Recipe is a fun and cozy comfort food your whole family will love. Tender homemade meatballs simmer with hearty vegetables, potatoes, mushrooms, green beans, and peas in a rich, flavorful broth for a satisfying one-pot meal.

Ingredients

  • 1.5 pounds ground beef
  • 2 tablespoons milk
  • ½ cup bread crumbs
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • ½ medium white onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 8 oz mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • ¼ cup all-purpose flour, or 2 tablespoons cornstarch for slow cooker or Instant Pot
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 5 cups beef broth
  • 2 sprigs fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 dried bay leaf
  • ¾ pound potatoes, peeled and cut into large chunks
  • 1 cup fresh green beans
  • 1 cup frozen peas
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Stove Top Method: In a large bowl, combine all meatball ingredients until well combined. Do not overmix, or the meatballs can become hard. Roll the mixture into 20-25 equal-sized balls.
  2. Heat 2 tablespoons olive oil in a large Dutch oven or braiser over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. Remove them to a plate.
  3. Reduce the heat to medium. Add the remaining tablespoon of olive oil if needed. Add the onion, carrots, celery, and mushrooms. Sauté until they begin to soften, about 5 minutes. Add the garlic and flour, mix well, and cook for 1 minute.
  4. Gradually add the wine, stirring to deglaze the pan and scrape up the browned bits from the bottom. Add the tomato paste and combine well. Simmer and reduce for 5 minutes.
  5. Add the beef broth, thyme, rosemary, bay leaf, and browned meatballs. Mix well. Increase the heat to medium-high and bring to a simmer, then reduce the heat to medium. Simmer for 15-20 minutes.
  6. Add the potatoes and cook for 25 minutes.
  7. Add the green beans and peas. Cook for about 5 additional minutes, or until the potatoes and green beans are cooked to your liking. Taste and adjust the salt and pepper.
  8. Remove from heat. Allow the stew to rest for 5-10 minutes before serving.
  9. Slow Cooker Method: Form and brown the meatballs as described above. Sauté the onion, celery, carrots, and mushrooms in the same pan, then transfer them to the slow cooker.
  10. Add the remaining stew ingredients except the cornstarch to the slow cooker. Mix well, then place the meatballs into the mixture.
  11. Cover and cook on low for 5-6 hours, or on high for 2-3 hours.
  12. When the stew has finished cooking, combine the cornstarch with ¼ cup cold water. Mix well, then slowly stir it into the stew. Cook uncovered for 5-10 minutes to thicken.
  13. Instant Pot Method: Form the meatballs as described above. Set the Instant Pot to Sauté mode. Add 2 tablespoons oil, then once hot, add the meatballs in batches and brown on all sides. Remove to a plate.
  14. Add additional oil if needed, then sauté the onion, celery, carrots, and mushrooms until they begin to soften. Add the flour and garlic, mix well, and cook for 1 minute. Turn off the Instant Pot.
  15. Add the remaining ingredients and stir well, making sure to scrape any browned bits from the bottom. Place the meatballs into the mixture.
  16. Add the lid, seal, and cook on high pressure for 30 minutes, followed by a natural pressure release.
  17. Combine the cornstarch with ¼ cup cold water. Mix well, then slowly stir it into the stew. Cook on Sauté mode for 5-10 minutes to thicken.

Notes

  • If time allows, refrigerate the meatballs for 30 minutes before cooking.
  • Waxier potatoes such as red or Yukon Gold hold together better. If using Russet potatoes, reduce the potato cooking time to 15 minutes.
  • If you do not have fresh herbs, use 1 teaspoon each of dried thyme and rosemary.
  • Frozen green beans can be used in place of fresh.
  • Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months. Thaw frozen stew overnight in the refrigerator and reheat on the stovetop over medium heat, adding a little extra water if needed.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dinner, Stew, Main Course
  • Method: Stove Top, Slow Cooker, Instant Pot
  • Cuisine: American

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Find it online: https://WWW.typicalrecipe.com/meatball-stew-recipe/