Hearty Meatball Stew

Ingredients

For the Meatballs

• Ground beef – 1½ pounds
• Breadcrumbs – ½ cup
• Large egg – 1
• Milk – 2 tablespoons
• Garlic, finely minced – 2 cloves
• Dried Italian seasoning – 1 teaspoon
• Salt – 1 teaspoon
• Ground black pepper – ½ teaspoon

For the Stew

• Olive oil – 3 tablespoons, divided
• All-purpose flour – ¼ cup
• White onion, chopped – ½ medium
• Garlic, minced – 4 cloves
• Carrots, sliced – 2 medium
• Celery, chopped – 2 stalks
• Mushrooms, sliced – 8 ounces
• Potatoes, cut into chunks – ¾ pound
• Fresh green beans, trimmed – 1 cup
• Frozen peas – 1 cup
• Tomato paste – 2 tablespoons
• Dry red wine – 1 cup
• Beef broth – 5 cups
• Dried bay leaf – 1
• Fresh rosemary – 2 sprigs
• Fresh thyme leaves – 1 tablespoon
• Salt and black pepper – to taste
• Fresh parsley, chopped – 2 tablespoons

Instructions

1. Prepare the Meatball Mixture
   Add the ground beef, breadcrumbs, egg, milk, minced garlic, Italian seasoning, salt, and black pepper to a large bowl. Mix gently with clean hands or a fork until the ingredients are just combined. Avoid overworking the meat because this can make the meatballs firm.
2. Shape the Meatballs
   Form the mixture into evenly sized meatballs, about 1½ inches wide. You should have approximately 20 to 24 meatballs, depending on their size.
3. Brown the Meatballs
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the meatballs in batches and brown them on several sides for 5 to 7 minutes. They do not need to cook completely at this stage. Transfer the browned meatballs to a clean plate.
4. Sauté the Vegetables
   Add the remaining tablespoon of olive oil to the same pot. Add the onion, carrots, celery, and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the mushrooms begin to brown.
5. Add the Garlic and Tomato Paste
   Stir in the minced garlic and cook for about 30 seconds. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly and coats the vegetables.
6. Build the Gravy
   Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in the red wine while stirring and scraping the browned bits from the bottom of the pot.
7. Add the Broth and Herbs
   Pour in the beef broth. Add the bay leaf, rosemary sprigs, thyme, and a small pinch of salt and pepper. Stir until the gravy is smooth.
8. Simmer the Potatoes and Meatballs
   Add the potato chunks and return the browned meatballs to the pot. Bring the stew to a gentle boil, then reduce the heat to low. Cover partially and simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the meatballs are fully cooked.
9. Add the Green Vegetables
   Stir in the green beans and frozen peas. Continue simmering uncovered for 8 to 10 minutes, or until the green beans are tender and the gravy reaches your preferred thickness.
10. Finish the Stew
    Remove the bay leaf and rosemary stems. Taste the stew and adjust the salt and black pepper as needed. Stir in the chopped parsley just before serving.
11. Serve
    Ladle the hot stew into deep bowls. Serve with crusty bread, warm dinner rolls, or buttered biscuits for soaking up the savory gravy.

Tips for Tender Meatballs

• Mix the meatball ingredients only until combined.
• Use ground beef with some fat for better flavor and moisture.
• Keep the meatballs similar in size so they cook evenly.
• Brown them in batches to prevent steaming.
• Let the meatballs finish cooking gently in the stew rather than cooking them completely during browning.

How to Thicken the Stew

The flour added to the vegetables should naturally create a rich gravy. If the stew is still thinner than desired, simmer it uncovered for an additional 5 to 10 minutes. Another option is to mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir the slurry into the simmering stew.

If the gravy becomes too thick, add a small amount of beef broth and stir until the desired consistency is reached.

Ingredient Substitutions

• Replace the red wine with additional beef broth.
• Use ground turkey or ground chicken instead of beef.
• Substitute baby potatoes for regular potatoes.
• Replace green beans with chopped zucchini.
• Use dried rosemary and thyme if fresh herbs are unavailable.
• Swap mushrooms for extra carrots or celery if preferred.

Slow Cooker Method

1. Prepare and brown the meatballs as directed.
2. Sauté the onion, carrots, celery, mushrooms, garlic, and tomato paste.
3. Transfer everything to a slow cooker.
4. Add the flour, wine, broth, potatoes, and herbs, stirring well.
5. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
6. Add the green beans and peas during the final 30 minutes.
7. Remove the herbs, adjust the seasoning, and garnish with parsley.

Make-Ahead Instructions

The meatballs can be shaped and refrigerated up to one day before cooking. The complete stew may also be prepared a day in advance. Once chilled, the flavor becomes even richer as the herbs, broth, and vegetables blend together.

Reheat slowly over medium-low heat, adding a splash of beef broth if the gravy has thickened too much.

Storage

• Refrigerate cooled stew in an airtight container for up to 4 days.
• Freeze individual portions for up to 3 months.
• Thaw frozen stew overnight in the refrigerator.
• Reheat gently on the stovetop or in the microwave until steaming hot.

Serving Suggestions

• Crusty French bread
• Garlic bread
• Buttermilk biscuits
• Mashed potatoes
• Buttered egg noodles
• Simple green salad
• Roasted Brussels sprouts

Estimated Nutrition Per Serving

Nutrition values are approximate and may vary based on the fat content of the ground beef, the amount of oil used, and the exact serving size.

• Calories – approximately 490
• Protein – approximately 31 grams
• Carbohydrates – approximately 35 grams
• Fat – approximately 24 grams
• Fiber – approximately 6 grams
• Sugar – approximately 7 grams
• Sodium – approximately 760 milligrams

Frequently Asked Questions

Can frozen meatballs be used?

Yes. Fully cooked frozen meatballs may be added directly to the stew. Reduce the simmering time slightly and cook until they are heated through.

Can the wine be omitted?

Yes. Replace the wine with an equal amount of beef broth. A teaspoon of Worcestershire sauce can be added for extra depth.

Why are my meatballs falling apart?

The mixture may not contain enough binder, or the meatballs may have been stirred too aggressively. The egg and breadcrumbs help hold them together, while browning creates a firmer exterior.

Should the potatoes be peeled?

Peeling is optional. Thin-skinned potatoes may be washed thoroughly and left unpeeled.

Can this stew be frozen?

Yes. The texture of the potatoes may soften slightly after freezing, but the overall flavor remains excellent.