Ragout De Boulettes Meatball Stew
Warm, comforting, and rich with flavor, Ragout De Boulettes Meatball Stew is a classic French-Canadian dish that combines tender, homemade meatballs with hearty vegetables in a luscious, savory sauce. This dish starts with a mix of ground beef and pork, seasoned with garlic, onion, and fresh parsley, then browned to perfection for a deep, caramelized flavor. Simmered in a velvety roux-based sauce infused with beef stock, dry white wine, and aromatic thyme, the stew is further enriched with carrots and potatoes for a soul-satisfying meal. Perfect for cozy family dinners, this one-pot wonder pairs beautifully with crusty bread or fluffy rice to soak up every drop of its rich gravy. Ready in just over an hour, it’s an irresistible fusion of comfort food and rustic elegance.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 100 g bread crumbs
- 60 ml milk
- 1 egg
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 20 g fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g all-purpose flour
- 30 g butter
- 500 ml beef stock
- 125 ml dry white wine
- 2 tbsp tomato paste
- 1 tsp thyme, dried
- 1 bay leaf
- 2 tbsp vegetable oil
- 2 medium carrots, peeled and sliced into rounds
- 3 medium potatoes, cubed
Instructions
In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, milk, egg, minced garlic, chopped onion, parsley, salt, and pepper. Mix until thoroughly combined.
Shape the meat mixture into small meatballs, about the size of a ping-pong ball. Set aside.
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs and set them aside.
In the same pot, melt the butter over medium heat. Add the flour and stir constantly to create a roux. Cook for about 2 minutes until the roux turns golden brown.
Slowly whisk in the beef stock and white wine, ensuring there are no lumps. Bring the mixture to a simmer.
Stir in the tomato paste, dried thyme, and bay leaf. Add the carrots and potatoes to the pot.
Return the browned meatballs to the pot. Ensure they are submerged in the sauce. Reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally.
Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
Serve the Ragout De Boulettes Meatball Stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 5904 mg | 257% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 30.5 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 684 mg | 53% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 5682 mg | 121% | |
*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.
