Burgundy Meatball Stew
Warm, hearty, and brimming with rich, comforting flavors, this Burgundy Meatball Stew is the ultimate cold-weather recipe that combines the coziness of a classic stew with the indulgence of tender, homemade meatballs. Crafted with savory ingredients like seared beef meatballs, earthy mushrooms, velvety potatoes, and a splash of robust Burgundy wine, this recipe promises a deeply flavorful experience in every bite. Simmered to perfection with aromatics such as garlic, thyme, and a hint of bay leaf, it’s an elevated twist on traditional stew dishes. Perfect for family dinners or special gatherings, this one-pot wonder is easy to prepare, requires minimal cleanup, and delivers a soul-satisfying meal that will leave everyone asking for seconds. Serve it with crusty bread and enjoy the rustic charm of this gourmet-inspired dish! Keywords: meatball stew, Burgundy wine recipes, hearty stew, cold-weather recipe, one-pot dishes.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams Breadcrumbs
- 1 Egg
- 2 cloves Garlic, minced
- 15 grams Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 medium Carrots, sliced
- 2 medium Celery stalks, chopped
- 200 grams Button mushrooms, sliced
- 2 tablespoons Tomato paste
- 250 milliliters Dry red wine (e.g., Burgundy)
- 500 milliliters Beef stock
- 1 Bay leaf
- 1 teaspoon Thyme, dried
- 300 grams Potatoes, cubed
- 100 grams Frozen peas
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, parsley, salt, and black pepper. Mix well until evenly combined.
Roll the mixture into golf ball-sized meatballs and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and sear them on all sides until browned. Remove the meatballs and set aside.
In the same pot, add the remaining olive oil and sauté the diced onion, sliced carrots, and chopped celery until they begin to soften, about 5 minutes.
Add the sliced mushrooms to the pot and cook for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Allow the wine to simmer for 3 minutes to reduce slightly.
Add the beef stock, bay leaf, thyme, potatoes, and the seared meatballs back into the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally, until the potatoes are tender and the flavors are well developed.
Add the frozen peas in the last 5 minutes of cooking and stir to heat through.
Remove the bay leaf, taste the stew, and adjust the seasoning with additional salt and pepper, if needed.
Serve the Burgundy Meatball Stew hot in bowls, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
