Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

The thyme gives this a lovely flavor.

Ingredients Nutrition


  1. Mix 1/2 t.
  2. of the thyme, salt and pepper into the ground beef.
  3. Shape into 1 1/2 inch balls.
  4. Place on a baking sheet that has been lightly sprayed with oil.
  5. Place in a 350°F.
  6. oven and bake for 20 minutes.
  7. In a large Dutch oven, heat the oil and add the onions.
  8. Cook until the onions reach a golden brown, about 20 minutes.
  9. Add the celery, and garlic and cook for another 20 minutes over low heat.
  10. Add the potatoes, carrots, broth, 1/2 t.
  11. thyme, rosemary, bay leaf, salt and pepper.
  12. Add the meatballs to the pot and simmer for another 45 minutes or until vegetables are tender.
  13. Make a roux of 4 T.
  14. flour and 6 T.
  15. water.
  16. Stir and remove the lumps.
  17. Stir the roux into the stew.
  18. Cook for another 5 minutes.


Most Helpful

Very,very good!Will make again.Thanks

lin1 January 12, 2004

Hubby was pleasantly surprised by this as he loves stew. I didn't use celery nor wine but it still tasted good. The thyme really added a nice flavour.

Evamyth December 03, 2003

Dh (meat and potato monster)says, "Awesome." I did want leftover meatballs for a sandwich so I used Kim Wilson's meatball recipe #26309. I left the pot covered while it stewed but the liquid reduced down to 1 cup so I added beef broth to make 2 cups total liquid and then thickened it as directed. It was perfect. Loved the thyme.

sugarpea August 23, 2003

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