Rich Meatball Stew

Serves 6-8


2 lbs meatballs 2" in diameter each

2 lbs red potatoes, unpeeled and cut into quarters

1 lb baby carrots, peeled

1 medium onion, cut into large chunks

1 teaspoon salt

1/2 teaspoon freshly ground pepper (I like a large grind)

2 cloves garlic - minced (if not already in the meatballs)

5 cups beef stock or broth

1 cup red wine

1 bay leaf

several sprigs of fresh thyme

flour and water to thicken, if necessary


Brown meatballs and drain well. Add remaining ingredients except flour and water and bring to a boil. Lower to a simmer and cover. Cook until vegetables are tender and meatballs are done, about 45 minutes to an hour. Remove bay leaf and thyme and thicken liquid with flour and water if needed.

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