Burgundy Meat Ball Stew

Posted in on the 17th September, 2051

2 c Ground Beef
1 c Fine Soft Breadcrumbs
1/4 c Onions, finely chopped
1 x Egg
1 1/2 ts Salt
1/4 ts Pepper
1/4 ts Thyme
1 tb Butter
1 tb Oil
1 cn 14oz Tomato Sauce
1 cn 10oz Beef Bouillon
1 c Dry Red Wine
1 c Water
8 x Onions, halved
2 cl Garlic, minced
4 x Medium Potatoes, cubed
4 x Medium Carrots, 1″ chunks
Salt and Pepper 1/2 lb Small Mushrooms (optional)
Parsley, chopped 1 tb Cornstarch OR
2 tb Flour
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. From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY U/L to Cooking by Burt Ford. 3/95

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