HEARTY MEATBALL STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
- For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
- Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
HEARTY VEGETABLE STEW RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
- Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
- Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
- Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
- Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Remove the bay leaves.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams
HEARTY VEGETABLE STEW
Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
- Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)
Nutrition Facts : Calories 256 g, Fat 8 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g
VEGETABLE MEATBALL STEW
Meet the Cook: People who try this comment on how much they love the sweet potatoes. But they can never quite seem to pinpoint my "secret ingredient" - the parsnips! -Elaine Grose, Elmira, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
MEATBALL AND VEGETABLE STEW
This made-from-scratch meatball and vegetable stew is flavor-filled and makes for a wonderful family supper.
Provided by Judy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 8
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
- Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
- Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
- Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.1 g, Cholesterol 80.9 mg, Fat 18.3 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 6.1 g, Sodium 1269.2 mg, Sugar 7 g
TURKEY MEATBALL STEW
A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.
Provided by lutzflcat
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
- Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
- Bake in the preheated oven until no longer pink in the center, about 12 minutes.
- Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
- Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 29.9 g, Cholesterol 89 mg, Fat 16.9 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 3.5 g, Sodium 633.4 mg, Sugar 8.2 g
HEARTY MEATBALL STEW
This hearty stew is sure to warm you up on a cool night. Meatballs are even more delicious when served in a hot, flavorful broth. -Joanne Rocchetti, New London, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Shape beef mix into 12 meatballs. Place flour in a large resealable plastic bag; add the meatballs, a few at a time. Seal bag and shake to coat. , In a large skillet, brown meatballs in oil on all sides or until meat is no longer pink. Remove and keep warm. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.. , Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 574 calories, Fat 21g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 1578mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 6g fiber), Protein 32g protein.
HEARTY MEATBALL STEW
I tried this one out of my crockpot book and DH has been asking for this at least twice per month. He loves it! I use the 93% beef because the less fat the better. The low salt and Lactose free milk are what I use, feel free to use what ever you like.
Provided by KGCOOK
Categories One Dish Meal
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine beef, bread crumbs, eggs, milk, cheese, salt, and pepper in a large bowl.
- Mix well.
- Form into 2 inch round balls.
- Heat oil in skillet over medium high heat until hot.
- Brown meatballs on all sides.
- Add remaining ingredients to 5 or 6 quart crock-pot or slow cooker and stir well.
- Add meatballs to crock-pot and mix gently to coat meatballs.
- Cover and cook on low 4 to 6 hours or on high 2 to 4 hours.
- Serve on top of spaghetti or serve just plain with extra cheese sprinkle on top and garlic bread.
Nutrition Facts : Calories 615.3, Fat 23.8, SaturatedFat 9.1, Cholesterol 276.3, Sodium 2381.4, Carbohydrate 35.8, Fiber 5.4, Sugar 14.2, Protein 63.9
VEGETABLE AND MEATBALL STEW
Make and share this Vegetable and Meatball Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, add water; bring to a boil.
- Add potatoes, carrots, onion, bouillon granules and seasonings.
- Return to a boil; reduce heat; cover and simmer for 10 minutes.
- Combine ground round, breadcrumbs, egg, and Worcestershire sauce.
- Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships.
- Bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until vegetables are tender.
- Discard bay leaf.
- Stir in peas.
- Combine flour and cold water; stir into stew.
- Bring to a boil; stir and cook for 2 minutes or until thickened.
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