Absolutely nothing beats the warmth and comfort of a hearty meatball stew on a chilly evening. This recipe is your ticket to a flavorful, satisfying meal that’s sure to please the whole family.
Why This Recipe Works
- The combination of tender meatballs and rich, savory broth creates a depth of flavor that’s irresistibly delicious.
- Using a mix of fresh vegetables adds both nutrition and vibrant colors to the stew, making it as pleasing to the eye as it is to the palate.
- Simmering the stew slowly allows the flavors to meld together perfectly, resulting in a dish that’s bursting with taste.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough. Form the mixture into 1-inch balls. Tip: Wet your hands slightly to prevent the mixture from sticking.
Step 2: Brown the Meatballs
Heat the olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides. This should take about 5 minutes per batch. Don’t overcrowd the pot to ensure even browning. Remove the meatballs and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant. Tip: Sautéing the vegetables in the same pot adds extra flavor to the stew.
Step 4: Simmer the Stew
Return the meatballs to the pot. Add the beef broth, diced tomatoes, thyme, and rosemary. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally. Tip: The stew is ready when the meatballs are cooked through and the vegetables are tender.
Step 5: Serve and Enjoy
Ladle the stew into bowls and serve hot. This dish pairs wonderfully with crusty bread or over a bed of mashed potatoes for an even heartier meal.
Tips and Tricks
For an even richer flavor, consider browning the meatballs in batches to avoid steaming them. If you’re short on time, you can use frozen meatballs, but homemade will always taste better. To make the stew thicker, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking. For a lighter version, substitute ground turkey for the beef and use low-sodium broth.
Recipe Variations
- Swap the beef for ground turkey or chicken for a lighter version of the stew.
- Add potatoes or sweet potatoes for extra heartiness and texture.
- Incorporate different herbs like oregano or basil for a new flavor profile.
- For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño.
- Make it creamy by stirring in a half cup of heavy cream or coconut milk at the end of cooking.
Frequently Asked Questions
Can I make this stew in a slow cooker? Yes, you can! Brown the meatballs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I store leftovers? The stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through.
Can I freeze this stew? Absolutely! Cool the stew completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This hearty meatball stew is a comforting, flavorful dish that’s perfect for any night of the week. With tender meatballs, fresh vegetables, and a rich broth, it’s a meal that’s sure to satisfy.
