Classic Beef Meatball Stew (Print Version)

# Ingredients:

→ Meatballs

01 - 1.5 pounds ground beef
02 - 2 tablespoons milk
03 - 1/2 cup bread crumbs
04 - 1 large egg
05 - 2 garlic cloves, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 teaspoons dried Italian seasoning
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Stew

10 - 3 tablespoons olive oil, divided
11 - 1/2 medium white onion, diced
12 - 2 celery stalks, diced
13 - 2 medium carrots, diced
14 - 8oz mushrooms, sliced
15 - 4 garlic cloves, finely chopped
16 - 1/4 cup all-purpose flour (or 2 tablespoons corn starch for slow cooker or instant pot)
17 - 2 tablespoons tomato paste
18 - 1 cup dry red wine
19 - 5 cups beef broth
20 - 2 sprigs fresh rosemary
21 - 1 tablespoon fresh thyme
22 - 1 dried bay leaf
23 - 3/4 pound potatoes, peeled and cut into large chunks
24 - 1 cup fresh green beans
25 - 1 cup frozen peas
26 - Salt and pepper to taste

# Instructions:

01 - In a large bowl, combine all meatball ingredients until well mixed. Don't overmix or your meatballs might become tough. Form into 20-25 equally sized balls. For best results, pop them in the fridge for 30 minutes before cooking if you have time.
02 - Heat 2 tablespoons olive oil in a large dutch oven over medium-high heat. Add meatballs in batches and brown on all sides. Once browned, set them aside on a plate.
03 - Turn heat down to medium and add another tablespoon of olive oil if needed. Add onion, carrots, celery and mushrooms, cooking until they start to soften, about 5 minutes. Stir in garlic and flour, mixing well and cooking for another minute.
04 - Slowly pour in the wine while stirring to deglaze the pan, making sure to scrape up all those flavorful browned bits. Mix in tomato paste until well combined. Let this simmer and reduce for about 5 minutes.
05 - Pour in beef broth and add thyme, rosemary, bay leaf, and the browned meatballs. Mix everything together. Bring to a simmer on medium-high heat, then reduce to medium and let it cook for 15-20 minutes.
06 - Add potato chunks to the pot and continue cooking for 25 minutes. If using russet potatoes, reduce cooking time to 15 minutes to prevent them from falling apart.
07 - Stir in green beans and peas. Cook for about 5 more minutes until potatoes and green beans are cooked to your preference. Taste and adjust salt if needed.
08 - Remove the pot from heat and let everything rest for 5-10 minutes before serving. This helps the flavors settle and the stew thicken slightly.

# Notes:

01 - This meatball stew is a comforting, hearty meal perfect for cold evenings.
02 - For storage, let leftovers cool completely, then refrigerate in an airtight container for 3-4 days or freeze for up to 3 months.
03 - If frozen, thaw overnight in the fridge before reheating on the stovetop, adding a splash of water if needed.
04 - Waxy potatoes like red or Yukon gold hold their shape better in this stew than russets.
05 - You can use 1 teaspoon each of dried thyme and rosemary if fresh herbs aren't available.

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