Hearty Meatball Stew with Vegetables and Herbs Recipe
This hearty Meatball Stew is a comforting and flavorful dish featuring tender homemade beef meatballs simmered in a rich beef stock with fresh vegetables like potatoes, carrots, celery, green beans, and aromatic herbs. Perfect for a satisfying family meal, the stew is thickened to a luscious consistency and garnished with fresh parsley for a touch of brightness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meatballs
- 1 ½ pounds ground beef 80/20
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 2 teaspoons sea salt
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon freshly cracked black pepper
- 1 large egg
- ½ cup bread crumbs
- 2 teaspoons Worcestershire sauce
- ¼ cup whole milk
Stew Base
- 3 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, diced (about 1 cup)
- 2 large carrots, large dice (about 1 cup)
- 3 celery ribs, large dice (about 1 cup)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh thyme
- 6 cups beef stock
- 2 teaspoons beef bouillon or better than bouillon
- 4 small Yukon Gold potatoes, cut into 1½-inch pieces
- 1 cup fresh green beans, cut into 2-inch pieces
- 3 tablespoons cornstarch
- ¼ cup cold water
- Flat leaf parsley, for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, garlic powder, onion powder, salt, Italian seasoning, black pepper, egg, bread crumbs, Worcestershire sauce, and whole milk. Mix thoroughly until evenly combined, preferably by hand for best texture.
- Form meatballs: Shape the mixture into golf ball-sized meatballs (about 2 tablespoons each), around 24 meatballs. Wet your palms slightly to prevent sticking while rolling.
- Brown the meatballs: Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottom stock pot over medium-high heat. Brown the meatballs on all sides, working in batches to avoid overcrowding. They do not need to be fully cooked. Remove browned meatballs and set aside.
- Sauté vegetables: If needed, deglaze the pot with a few tablespoons of beef stock to lift the browned bits. Add the remaining 1 tablespoon olive oil along with diced onions, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add flavor elements: Stir in tomato paste and fresh thyme until well combined. Return meatballs to the pot, then add beef stock and beef bouillon. Bring the mixture to a boil over high heat, then reduce to a simmer.
- Simmer stew with vegetables: Add diced Yukon Gold potatoes and green beans. Cover tightly with a lid and simmer for 20 minutes, or until vegetables are tender and meatballs reach an internal temperature of 160°F. For firmer green beans, add them 10 minutes after the potatoes.
- Thicken the stew: Mix cornstarch and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the stew over low heat and cook for 5–7 minutes, stirring occasionally, until the stew thickens to desired consistency.
- Serve: Dish up the stew, garnishing with fresh flat leaf parsley. Enjoy with crusty bread or buttered egg noodles for a complete meal.
Notes
- Using 80/20 ground beef balances flavor and moisture for tender meatballs.
- Dampening your hands with water makes rolling meatballs easier and less sticky.
- Do not overcook the meatballs while browning as they finish cooking in the stew.
- For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable stock.
- Adjust thickness by varying cornstarch slurry quantity to your preference.
- Fresh herbs like thyme add brightness but dried variants can be used in a pinch.
- Check the internal temperature of meatballs with a thermometer to ensure food safety.
Keywords: meatball stew, beef meatballs, hearty stew, comfort food, homemade meatballs, winter stew, comforting dinner