If you’re looking for a warm, comforting meal to serve on a cold day, this Hearty Meatball Stew is the perfect dish. Combining tender, homemade meatballs with a rich and flavorful stew, it’s the ultimate comfort food that brings together the best of both worlds. The beefy broth is simmered with aromatic herbs, hearty vegetables, and red wine, making this a soul-satisfying meal for the whole family. It’s easy to prepare, can be made in one pot, and is a delicious way to enjoy classic flavors with a twist.
Ingredients:
For the Meatballs:
- 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
For the Stew:
- 3 tablespoons olive oil, divided
- ½ medium white onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 8 ounces 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
- 12 ounces of potatoes, peeled and chopped into sizable pieces
- 1 cup fresh green beans
- 1 cup frozen peas
- Salt and pepper, to taste
Instructions:
- Make the Meatballs: In a large mixing bowl, combine the ground beef, milk, bread crumbs, egg, minced garlic, parsley, Italian seasoning, salt, and black pepper. Mix everything together until well combined.
- Brown the Meatballs: Begin by heating 2 tablespoons of olive oil in a spacious pot over medium heat. Add the meatballs in batches and cook, turning occasionally, until they are browned on all sides (about 6-8 minutes). Remove the meatballs from the pot and set aside.
- Cook the Vegetables: Once the oil is hot, add another tablespoon of olive oil to the pot. Sauté the diced onion, celery, and carrots for 5-6 minutes until they begin to soften. Add the sliced mushrooms and garlic, and cook for an additional 3 minutes.
- Build the Stew Base: Stir in the flour or cornstarch to coat the vegetables, then add the tomato paste and cook for another 2 minutes. Next, pour in a splash of red wine and use a wooden spoon to loosen any flavorful bits stuck to the bottom of the pot. Allow the wine to simmer for approximately 5 minutes until it reduces slightly.
- Add Broth and Herbs: Pour in the beef broth, and add the fresh rosemary, thyme, and bay leaf. Bring the stew to a simmer. Add the potatoes and green beans, cover, and cook for 15-20 minutes, or until the vegetables are tender.
- Return the Meatballs to the Stew: Once the vegetables are tender, return the browned meatballs to the pot. Stir in the frozen peas and simmer for an additional 10 minutes, or until everything is heated through. Remove the bay leaf and rosemary sprigs before serving.
- Season and Serve: Taste the stew and adjust the seasoning with salt and pepper to taste. Ladle the stew into bowls and serve warm, garnished with extra parsley if desired.
Conclusion:
This Hearty Meatball Stew is a cozy, filling dish that’s perfect for a family dinner. The combination of tender meatballs, hearty vegetables, and a rich, flavorful broth creates a meal that’s both satisfying and full of warmth. It’s a great one-pot dish that brings comfort and flavor to the table, ideal for any time of year but especially on chilly nights.
Hearty Meatball Stew: A Comforting One-Pot Meal
A comforting meatball stew made with tendermeatballs, hearty vegetables, and a flavorful broth infused with red wine andfresh herbs.
Ingredients
For the Meatballs:
- 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
For the Stew:
- 3 tablespoons olive oil divided
- ½ medium white onion diced
- 2 celery stalks diced
- 2 medium carrots diced
- 8 ounces 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
- 12 ounces of potatoes peeled and chopped into sizable pieces
- 1 cup fresh green beans
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Make the Meatballs: In a large mixing bowl, combine the ground beef, milk, bread crumbs, egg, minced garlic, parsley, Italian seasoning, salt, and black pepper. Mix everything together until well combined.
- Brown the Meatballs: Begin by heating 2 tablespoons of olive oil in a spacious pot over medium heat. Add the meatballs in batches and cook, turning occasionally, until they are browned on all sides (about 6-8 minutes). Remove the meatballs from the pot and set aside.
- Cook the Vegetables: Once the oil is hot, add another tablespoon of olive oil to the pot. Sauté the diced onion, celery, and carrots for 5-6 minutes until they begin to soften. Add the sliced mushrooms and garlic, and cook for an additional 3 minutes.
- Build the Stew Base: Stir in the flour or cornstarch to coat the vegetables, then add the tomato paste and cook for another 2 minutes. Next, pour in a splash of red wine and use a wooden spoon to loosen any flavorful bits stuck to the bottom of the pot. Allow the wine to simmer for approximately 5 minutes until it reduces slightly.
- Add Broth and Herbs: Pour in the beef broth, and add the fresh rosemary, thyme, and bay leaf. Bring the stew to a simmer. Add the potatoes and green beans, cover, and cook for 15-20 minutes, or until the vegetables are tender.
- Return the Meatballs to the Stew: Once the vegetables are tender, return the browned meatballs to the pot. Stir in the frozen peas and simmer for an additional 10 minutes, or until everything is heated through. Remove the bay leaf and rosemary sprigs before serving.
- Season and Serve: Taste the stew and adjust the seasoning with salt and pepper to taste. Ladle the stew into bowls and serve warm, garnished with extra parsley if desired.