Description
A hearty and comforting Meatball Stew loaded with tender homemade beef meatballs, fresh vegetables, and a rich, flavorful broth thickened to perfection. This classic stew is perfect for a satisfying family meal, combining savory herbs and spices with wholesome ingredients.
Ingredients
Units
Scale
For the Meatballs:
- 1 1/2 pounds ground beef 80/20
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon freshly cracked black pepper
- 1 large egg
- 1/2 cup bread crumbs
- 2 teaspoons Worcestershire sauce
- 1/4 cup whole milk
For the Stew:
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced, about 1 cup
- 2 large carrots, large dice, about 1 cup
- 3 celery ribs, large dice, about 1 cup
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh thyme
- 6 cups beef stock
- 2 teaspoons beef bouillon or better than bouillon
- 4 small Yukon Gold potatoes, cut in 1 1/2-inch pieces
- 1 cup fresh green beans, cut into 2-inch pieces
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Flat leaf parsley, for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, garlic powder, onion powder, salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk. Mix thoroughly by hand for best texture or use a stand mixer with a paddle attachment until well combined.
- Form the meatballs: Roll the mixture into golf ball-sized portions, about 2 tablespoons each, forming approximately 24 meatballs. Wet your palms slightly with water to prevent sticking during rolling.
- Brown the meatballs: Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottom stock pot over medium-high heat. Brown meatballs on all sides without cooking through, working in batches to avoid overcrowding. Remove and set aside on a plate.
- Sauté vegetables: Deglaze the pot with a few tablespoons of beef stock if needed. Add remaining tablespoon olive oil along with diced onions, celery, and carrots. Cook over medium heat until vegetables begin to soften, about 5 minutes. Add minced garlic and cook another minute until fragrant.
- Add tomato paste and thyme: Stir in the tomato paste and minced fresh thyme to the vegetables to combine well and develop flavor.
- Simmer the stew: Return meatballs to the pot. Pour in beef stock and add beef bouillon. Bring to a boil over high heat, then reduce to a low simmer.
- Add potatoes and green beans: Add the Yukon Gold potatoes and green beans to the pot. Cover with a tight-fitting lid and simmer for 20 minutes until vegetables are tender and meatballs reach an internal temperature of 160°F. For firmer green beans, add them 10 minutes after the potatoes.
- Thicken the stew: In a small bowl, whisk together cornstarch and cold water until smooth. Stir the slurry into the stew broth over low heat and cook for 5-7 minutes, until the stew thickens to desired consistency.
- Serve: Ladle the stew into bowls, garnish with fresh flat leaf parsley, and serve hot with crusty bread or buttered egg noodles.
Notes
- Do not overcook meatballs during browning as they will finish cooking in the stew.
- For a thicker stew, you can increase the cornstarch slurry slightly.
- Add green beans later in cooking if you prefer them with more bite.
- Use a kitchen thermometer to ensure meatballs are cooked safely to 160°F internal temperature.
- This stew tastes even better the next day as flavors meld together.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
