Ingredients
-
2
-
1
-
1/4
-
1
-
1 1/2
-
1/4
-
1/4
-
1
-
1
-
1
-
-
-
-
-
Directions
Burgundy Meatball Stew,This recipe has been lost for years and I have just found it, my Dad was the cook in the family growing up and my sister and I always loved this simple and delicious stew. Very kid friendly and flexible. Would be great for OAMC( you could use frozen meatballs)and could be adapted to a crockpot, would double or triple easily. Enjoy,I didn’t have any ground pork so I substituted 1/2# of bulk sausage for 1/2# of beef. used cracker crumbs instead of bread crumbs (personal choice) and cranberry juice for the dry red wine.,I made this for dinner tonight. It was Great! . Husband & I loved it! Thank You for the great recipe. Will definitely make again!
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Steps
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1
Done
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Combine Beef, Breadcrumbs, Onion, Egg, Salt, Pepper and Thyme; Shape Into 1 1/2 Inch Meatballs. |
|
2
Done
|
in a Large Flameproof Casserole or Dutch Oven, Heat Butter and Oil; Brown Meatballs Lightly on All Sides. |
|
3
Done
|
Drain Excess Fat and Add Remaining Ingredients Except Parlsey, Flour and Water. |
|
4
Done
|
(recipe May Be Made Ahead to This Point and Refrigerated). |
|
5
Done
|
Cover and Bake at 400 Degrees For About 45 Minutes or Until Vegetables Are Tender. |
|
6
Done
|
Taste and Adjust Seasoning. |
|
7
Done
|
During Last 15 Minutes of Baking, Thicken Sauce With 2 Tbsp Flour Into 1/2 Cup Cold Water. |
|
8
Done
|
Add Parsley and Serve. |
|
9
Done
|
Note; This Casserole Freezes Well, Baked. |
|
10
Done
|
Thaw Completely and Reheat at 350 Degrees For 30 Minutes. |
