Description
A warm, comforting stew filled with tender homemade meatballs, hearty vegetables, and rich savory broth – perfect for cozy dinners and family gatherings.
Ingredients
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1 lb (450g) ground beef or a mix of beef and pork
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 tablespoons fresh parsley, chopped
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, chopped
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2 medium potatoes, cubed
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4 cups beef broth
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1 (14 oz) can crushed tomatoes
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
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In a mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, oregano, salt, pepper, and parsley. Mix until combined and shape into 1-inch meatballs.
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Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs on all sides in batches, then set aside.
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In the same pot, sauté onion, garlic, carrots, and celery until softened.
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Add potatoes, beef broth, crushed tomatoes, smoked paprika, thyme, bay leaf, salt, and pepper. Stir to combine.
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Return the browned meatballs to the pot and gently stir into the stew. Cover and simmer for 30–40 minutes until the meatballs are fully cooked and vegetables are tender.
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Remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
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For a richer flavor, use a combination of beef and pork.
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A splash of red wine can be added when sautéing vegetables.
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Stew tastes even better when made a day ahead as flavors deepen.
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To thicken the stew, stir in a cornstarch slurry before finishing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes