Recipe: Meatball Stew with New Potatoes

MEATBALL STEW WITH NEW POTATOES

"With a pound of ground round and a bag of supermarket baby carrots, this makes a hearty family meal. Make this simple stew when you have tiny new potatoes, no bigger than a meatball, or just cube larger spuds."

1 lb. lean ground beef
1/2 cup dry bread crumbs (or saltine cracker crumbs)
1 small onion, minced
1 egg
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. thyme
2 cloves garlic, pressed
1 (14 ounce) can tomato sauce
1 1/2 cups beef broth
1 cup dry red wine
1 cup water
2 cups small cooking onions, peeled (or 2 large onions cut into slivers)
2 cups baby carrots (or 4 large carrots, cut into chunks)
2 cups tiny new potatoes (or potato cubes)
1 Tbsp. cornstarch mixed with a little cold water
Chopped fresh parsley

Combine the ground beef, crumbs, onion, egg, salt, pepper and thyme, mixing well with your hands. Shape into 1 1/2-inch meatballs. Arrange the meatballs in a single layer on a baking sheet.

Bake in a 400 degrees F oven for about 12-15 minutes, until nicely browned. Drain the excess fat.

Reduce the oven temperature to 350 degrees F.

Combine the remaining ingredients, except for the parsley and cornstarch solution, in a large ovenproof pot or covered casserole dish and mix well. Gently stir in the browned meatballs, being careful not to break them.

Cover and bake at 350 degrees F for 1 hour.

Check to make sure the potatoes and carrots are tender. Thicken the stew with the cornstarch solution, heating through until the sauce is clear. Serve the stew sprinkled with fresh parsley.

Makes 6 servings
Source: The Girl Can't Cook by Cinda Chavich