Description
This hearty Meatball Stew recipe features tender, flavorful beef meatballs simmered with fresh vegetables in a rich, savory beef broth. Perfect for a comforting meal, the stew is thickened with a cornstarch slurry and garnished with fresh parsley. Serve it with crusty bread or buttered noodles for a satisfying and delicious dinner.
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, sea 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 paddle attachment until fully combined.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, about 2 tablespoons each, dampening your palms with water to prevent sticking. You should have approximately 24 meatballs.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Brown the meatballs on all sides, working in batches if needed to avoid overcrowding. They need not be fully cooked at this stage. Set browned meatballs aside on a plate.
- Sauté the Vegetables: If necessary, deglaze the pan with a few tablespoons of beef stock to lift browned bits. Add the remaining tablespoon of olive oil, then add diced onion, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
- Add Tomato Paste and Herbs: Stir in the tomato paste and fresh thyme until well incorporated with the vegetables.
- Simmer the Stew: Return the browned meatballs to the pot. Add beef stock and beef bouillon. Bring the mixture to a boil over high heat, then reduce heat to maintain a simmer.
- Add Potatoes and Green Beans: Stir in Yukon Gold potatoes and green beans. Cover the pot with a tight-fitting lid and simmer for 20 minutes, or until potatoes 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, blend cornstarch with cold water until smooth. Slowly stir the slurry into the stew over low heat. Continue stirring until the broth thickens, about 5-7 minutes.
- Serve: Ladle the stew into bowls and garnish with chopped flat leaf parsley. Serve hot with crusty bread or buttered egg noodles for a complete, comforting meal.
Notes
- Use 80/20 ground beef for a good balance of flavor and moisture.
- Dampening your hands when rolling meatballs prevents sticking and creates smooth meatballs.
- Do not overcrowd the pan when browning meatballs to ensure even searing.
- Check meatball doneness with an instant-read thermometer, aiming for 160°F internal temperature.
- Add green beans later if you prefer them with a firmer texture.
- Adjust seasoning at the end if needed, especially salt.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
