Meatball Stew

The thyme gives this a lovely flavor.

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs ground beef
• 2  teaspoons olive oil
• 1 1⁄2 cups onions, coarsely chopped
• 2  stalks celery, chopped
• 4  cloves garlic, sliced in half
• 1 (1 lb) bag  baby carrots or 1 (1 lb) bag carrot, peeled and cut in 1 inch pieces
• 2  lbs potatoes, cut into chunks
• 2  cups beef broth
• 1⁄2 cup red wine
• 1  teaspoon dried thyme
• 1  sprig rosemary
• 1  bay leaf
•  salt
•  fresh ground pepper

Directions

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.