Ingrédients pour Meatball Stew
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 large onion
- 2 stalks celery
- 2 cloves garlic
- 2 medium carrots
- 2 medium potatoes
- 4 cups beef broth
- Red wine
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- cooking oil
- 4 tablespoons all-purpose flour
- 6 tablespoons water
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Comment préparer Meatball Stew
- Preheat oven to 350°F (175°C).
- In a large bowl, gently mix 1 lb ground beef with 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Shape the meat mixture into 1 1/2-inch meatballs.
- Lightly spray a baking sheet with cooking oil and arrange the meatballs on it.
- Bake for 20 minutes.
- While the meatballs bake, heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
- Add 1 large onion, chopped, and cook until golden brown, about 20 minutes.
- Add 2 stalks celery, chopped, and 2 cloves garlic, minced, and cook for another 10 minutes over low heat.
- Stir in 2 medium potatoes, peeled and cubed; 2 medium carrots, peeled and chopped; 4 cups beef broth; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.
- Add the baked meatballs to the pot.
- Simmer for 45 minutes, or until the vegetables are tender.
- In a small bowl, whisk together 4 tablespoons all-purpose flour and 6 tablespoons water until smooth.
- Slowly whisk the roux into the stew, stirring constantly to prevent lumps.
- Simmer for another 5 minutes to thicken the stew.
- Remove the bay leaf before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
26g
Carbs
9g
