About
When it comes to making dinner, we love the cooking part, but we strongly dislike the cleaning-up part. So, when recipes like One-Pot Meatball Stew come around, we don't let them go, because they're the suppertime solution we need every night. This one is extra special thanks to the juicy, homemade meatballs that get soaked in an herby, veggie-filled broth. The big bonus, you aren't left with a million dishes to scrub after all the soup has been slurped up. Enjoy all the lovely, delicious benefits One-Pot Meatball Stew has to offer, especially the one that prevents you from staying in the kitchen all night long!
Ingredients
- 1 1/2 pounds ground beef
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 teaspoons Worcestershire sauce
- 1/4 cup whole milk
- 3 tablespoons extra-virgin olive oil, divided
- 8 cups beef stock, divided
- 1 small yellow onion, diced
- 3 celery ribs, diced into large pieces
- 2 large carrots, diced into large pieces
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves, minced
- 2 teaspoons beef bouillon
- 4 small Yukon Gold potatoes, cut in 1 1/2-inch-thick pieces
- 1 cup fresh green beans, cut into 2-inch-long pieces
- 3 tablespoons cornstarch
- 1/4 cup cold water
- flat leaf parsley, to taste
Directions
Step 1 -In a large bowl, add the ground beef, the garlic powder, the onion powder, the salt, the Italian seasoning, the black pepper, the egg, the breadcrumbs, the Worcestershire sauce, and the milk and use your hands to mix until it is fully combined.
Step 2 -Dampen your hands with water and form the beef mixture into about 24 golf-ball-sized meatballs. Place them on a clean plate.
Step 3 -In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil.
Step 4 -Add the meatballs in batches to the heated oil and brown on all sides. It is okay for them not to be cooked through. Transfer them to a clean plate.
Step 5 -Add about 2 tablespoons of the beef stock to the Dutch oven and use a wooden spoon to loosen any of the browned bits from the bottom.
Step 6 -Add the remaining olive oil, the onions, the celery pieces, and the carrots to the beef stock and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Step 7 -Add the minced garlic to the vegetable mixture and cook until it is fragrant, about 1 minute.
Step 8 -Add the tomato paste and the thyme to the vegetable mixture and stir to combine.
Step 9 -Add the browned meatballs, the remaining beef stock, and the beef bouillon to the vegetable mixture and bring it to a boil over high heat.
Step 10 -Reduce the heat and bring the stew to a simmer.
Step 11 -Add the potatoes and the green beans to the stew.
Step 12 -Cover the Dutch oven with a lid and simmer the stew until the vegetables are tender and the meatballs reach an internal temperature of 160 degrees F, about 20 minutes.
Step 13 -In a small bowl, add the cornstarch and the water and mix until it is smooth.
Step 14 -Add the slurry to the stew and cook over low heat, while stirring, until the stew has thickened, about 5-7 minutes.
Step 15 -Serve.
