Hearty Meatball And Vegetable Stew ThatÂs Almost A Stew Recipes

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

Steps:

• In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• 1. Heat the olive oil on medium heat in a stock pot, then add garlic and onion. Sautee until onion is translucent.
• 2. Next add carrots, celery, and thyme and continue sauteing until veggies are almost tender.
• 3. Add all remaining ingredients and allow to simmer for at least 20 minutes on med-low heat. (If you have time to simmer longer, the flavor will be much stronger.)
• 4. Serve with a little bit of grated parmesan or pecorino romano cheese on top, and add some crusty garlic bread on the side to complete you meal!

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

Steps:

• Combine beef, bread crumbs, eggs, milk, cheese, salt, and pepper in a large bowl.
• Mix well.
• Form into 2 inch round balls.
• Heat oil in skillet over medium high heat until hot.
• Brown meatballs on all sides.
• Add remaining ingredients to 5 or 6 quart crock-pot or slow cooker and stir well.
• Add meatballs to crock-pot and mix gently to coat meatballs.
• Cover and cook on low 4 to 6 hours or on high 2 to 4 hours.
• Serve on top of spaghetti or serve just plain with extra cheese sprinkle on top and garlic bread.

Steps:

• Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender., Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.

Steps:

• In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.

Steps:

• In a large, heavy bottomed pan, saute the 2 chopped onions and garlic cloves in olive oil over low-medium heat, stirring occasionally, until softened and translucent. Add 2 cups of plain water and bring up to a boil. Lower the heat to a slow simmer and simmer for about 10 minutes. While that simmers, make the meatballs. Mix all the meatball ingredients together in a bowl - your clean hands are the best tool for this. Form into about 30 small meatballs. Add the rest of the soup ingredients to the pot (except for the ones listed under “additions, plus 6 cups of water. Bring up to a boil then lower the heat to a simmer. Put in the meatballs (no need to brown them or anything beforehand). Simmer for at least half an hour. Dissolve the miso paste in some of the hot soup liquid, then add the whole thing to the pot. Taste, and season with salt and pepper. The soup improves after resting for a day or more. You may want to skim off the oil that accumulates at the top. To serve, garnish with more chopped parsley. (Don’t put the bay leaf or the parsley bunch in any of the servings.) Estimated calories per 1 cup serving with 3 meatballs is 200 calories, give or take a few calories.