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Burgandy Meatball Stew

Source of Recipe

fooddownunder.com


List of Ingredients

2 cup Ground Beef
1 cup Fine Soft Breadcrumbs
1/4 cup Onions, finely chopped
    Egg
1 1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
1 tbl Butter
1 tbl Oil
1 can 14oz Tomato Sauce
1 can 10z Beef Bouillon
1 cup Dry Red Wine
1 cup Water
8 Onions, halved
2 cl Garlic, minced
4 Medium Potatoes, cubed
4 Medium Carrots, 1" chunks
    Salt and Pepper
1/2 lb Small Mushrooms (optional)
    Parsley, chopped
1 tbl Cornstarch OR 2 tbl Flour


Recipe

1 Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs.

2. Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat.

3. Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour.