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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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The thyme gives this a lovely flavor. Ingredients:
1 1/2 lbs ground beef |
2 teaspoons olive oil |
1 1/2 cups onions, coarsely chopped |
2 stalks celery, chopped |
4 cloves garlic, sliced in half |
1 (1 lb) bag baby carrots or 1 (1 lb) bag carrot, peeled and cut in 1 inch pieces |
2 lbs potatoes, cut into chunks |
2 cups beef broth |
1/2 cup red wine |
1 teaspoon dried thyme |
1 sprig rosemary |
1 bay leaf |
salt |
fresh ground pepper |
Directions:
1. Mix 1/2 t.
2. of the thyme, salt and pepper into the ground beef.
3. Shape into 1 1/2 inch balls.
4. Place on a baking sheet that has been lightly sprayed with oil.
5. Place in a 350°F.
6. oven and bake for 20 minutes.
7. In a large Dutch oven, heat the oil and add the onions.
8. Cook until the onions reach a golden brown, about 20 minutes.
9. Add the celery, and garlic and cook for another 20 minutes over low heat.
10. Add the potatoes, carrots, broth, 1/2 t.
11. thyme, rosemary, bay leaf, salt and pepper.
12. Add the meatballs to the pot and simmer for another 45 minutes or until vegetables are tender.
13. Make a roux of 4 T.
14. flour and 6 T.
15. water.
16. Stir and remove the lumps.
17. Stir the roux into the stew.
18. Cook for another 5 minutes.
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