Burgundy meat ball stew from peggy travers

Yield: 4 servings

Measure Ingredient
2 cups Ground Beef
1 cup Fine Soft Breadcrumbs
¼ cup Onions, finely chopped
1 x Egg
1½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Thyme
1 tablespoon Butter
1 tablespoon Oil
1 can 14oz Tomato Sauce
1 can 10oz Beef Bouillon
1 cup Dry Red Wine
1 cup Water
8 xes Onions, halved
2 cloves Garlic, minced
4 xes Medium Potatoes, cubed
4 xes Medium Carrots, 1" chunks
Salt and Pepper
½ pounds Small Mushrooms (optional)
Parsley, chopped
1 tablespoon Cornstarch OR
2 tablespoons Flour

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1½" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all sides.

Drain excess fat.

3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F

or until vegetables are tender. During last 15 minutes, thicken with

cornstarch or flour.

From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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