Meatball Stew II
Meatball Stew II
This is an excellent stew. Quick and easy. This version of the stew will use some canned items in place of fresh and will not use a slow cooker. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 680 grams frozen Italian meatballs, (24 oz), Shortcut
- 2 cans sliced potatoes, drained, rinsed, (425 g / 15 oz each)
- 1 can sliced carrots, drained, (425 g / 15 oz)
- 1 can green beans, drained, (425 g / 15 oz)
- 1 onion, halved, sliced
- 1 can tomato sauce, (15 oz / 425 g), Shortcut
- 3 cups beef broth, fresh or from powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons all purpose flour
- ½ cup beef broth, cold
Instructions
- To a large pot, add the tomato sauce, 3 cups of broth, garlic powder, and pepper. Stir together to mix. Put pot on medium high heat.
- Add the meatballs, potatoes, carrots, green beans, and onion to the pot and mix together.
- Bring to a boil then reduce to a simmer. Let stew simmer for 40 minutes, stir occasionally.
- Stir together the flour and the ½ cup broth in a measuring cup. Slowly stir the flour mixture into the stew. Heat to a boil then reduce to a simmer to thicken the stew.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Tomato Sauce, Italian Meatballs.
Variant: 1. Use chicken broth in place of beef broth. 2. Add 1 can sliced and drained mushrooms (4 oz / 113 g) or fresh sliced mushrooms.
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