Go Back

Meatball Stew

Meatball stew combines browned beef meatballs with potatoes and vegetables in a savory beef broth. Simmered in a Dutch oven, it finishes with tender potatoes, juicy meatballs, and sweet peas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.25 cup plain breadcrumbs
  • 0.25 cup whole milk
  • 1 egg large
  • 1 lb ground beef 85% lean
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the stew
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, cut into 1/2-inch pieces
  • 2 celery ribs diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp salt
  • 1 cup frozen peas

Equipment

  • 1 5-quart Dutch oven

Method
 

Make the meatballs
  1. In a medium bowl, stir the breadcrumbs and milk together and let stand for 5 minutes.
  2. Mix in the egg, ground beef, salt, and pepper until just combined.
  3. Shape the mixture into about 20 meatballs, each about 1 1/4 inches wide.
  4. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat.
  5. Brown the meatballs in batches for 5 to 7 minutes, turning them as they brown, then transfer them to a plate.
Cook the stew
  1. Add the onion, carrots, and celery to the Dutch oven and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic for 30 seconds.
  3. Stir in the flour and tomato paste and cook for 1 minute.
  4. Gradually whisk in the beef broth.
  5. Add the potatoes, Worcestershire sauce, thyme, bay leaf, and salt.
  6. Bring the stew to a boil, then cover and simmer over low heat for 12 to 15 minutes, until the potatoes are nearly tender.
  7. Return the meatballs and any juices to the pot and simmer uncovered for 8 to 10 minutes, until the potatoes are tender and the meatballs reach 160°F in the center.
  8. Stir in the peas and cook for 2 to 3 minutes.
  9. Remove the bay leaf and let the stew rest off the heat for 5 minutes before serving.

Notes

Avoid overmixing the meatball mixture to keep the meatballs tender. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free variation, use gluten-free breadcrumbs and flour.