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Nutrition Facts
Serving Size 1 (644g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 705
Calories from Fat 278		(39%)
Amount Per Serving		%DV
	Total Fat 31.0g	47%
	Saturated Fat 11.8g	59%
	Monounsaturated Fat 12.3g
	Polyunsaturated Fat 2.7g
	Trans Fat 1.4g
Cholesterol 145mg		48%
Sodium 4770mg		198%
Potassium 1675mg		47%
Total Carbohydrate 59.3g		19%
	Dietary Fiber 7.1g	28%
	Sugars 12.5g
Protein 39.9g		79%
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Burgundy Meatball Stew

Recipe #110984 | 1¼ hours | 30 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: abloom69
Feb 13, 2005

This recipe has been lost for years and I have just found it, my Dad was the cook in the family growing up and my sister and I always loved this simple and delicious stew. Very kid friendly and flexible. Would be great for OAMC( you could use frozen meatballs)and could be adapted to a crockpot, would double or triple easily. Enjoy

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs ground beef, i use (pork,veal,beef combo)
1 cup fine soft bread crumbs
1/4 cup finely chopped onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon butter
1 tablespoon oil
1 (14 ounce) can tomato sauce
1 (10 ounce) can beef bouillon or consomme
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1/2 lb mushroom, quartered (optional)
1/4 cup parsley, chopped
2 tablespoons flour
1/2 cup cold water

Directions

1
Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
2
In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
3
Drain excess fat and add remaining ingredients except parlsey, flour and water.
4
(Recipe may be made ahead to this point and refrigerated).
5
Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
6
Taste and adjust seasoning.
7
During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
8
Add parsley and serve.
9
Note; This casserole freezes well, baked.
10
Thaw completely and reheat at 350 degrees for 30 minutes.
11
You can also freeze in tubs and pop into a crockpot to reheat.

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Featured Reviews for This Recipe

From: swingcat

On Nov 21, 2009

YUMMMY!! This really was a delicious stew. I especially love the red wine. I cooked mine in a tall pot on the stove for an hour on medium, and it was perfect. I browned the meatballs in a skillet, leaving the inside nice and raw to finish cooking in the stew (kept them from drying out). I also used fresh thyme in the meatballs, which I found to be a little overpowering, so dried is definitely the way to go. I also recommend doubling the water and beef consomme, as I had WAY too many veggies and not enough broth. You might even add more red wine :D My boyfriend and I went running in the cold and rain before dinner so the stew would taste better

0 people found this review helpful

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From: *kara*intn

On Nov 17, 2009

I made this exactly by the recipe and it was delicious. It was plenty for a family for three, and I ended up freezing the leftovers for another time. I'm giving it 4 stars because the prep time was much longer than 30 mintues. In fact, it was much more work than I usually do for a recipe (making meatballs, lots of chopping, etc.). So next time I might buy already made meatballs. Like other posters said, I needed to about double the cooking time to get the veggies soft. I will make this again, with some shortcuts.

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From: Mrs. Moon

On Jun 26, 2005

This is very good. The wine gives it a nice flavor. My veggies weren't done after the cooking time was up. Next time I will make it for the freezer since it was undercooked and that way I won't have any mushy veggies when I reheat it. Fast to prepare and delicious! Thanks!

4 people found this review helpful

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From: Parrot Head Mama

On Oct 12, 2005

I don't think the word "yummy" fully expresses HOW DARN GOOD THIS STEW IS. I made a loaf of Honey Oatmeal Bread (Honey Wheat Oatmeal Bread) to go with it and the result was stupendous and perfect for a fall day. The meatballs were tender and falvorful, the broth was EXCELLENT (great for sopping up with fresh bread) and I'm happy to report even my picky 5 YO enjoyed it...a true "thumbs up" from us all. I'll DEFIANTELY be making this again. I made according to directions, but cooked on high in my crockpot for about 4-5 hours. Only one serving left, and that's lunch for ME! Thanks so much for posting.

3 people found this review helpful

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