Go Back

Meatball Stew

Meatball stew with tender potatoes and carrots simmered with browned homemade meatballs in a thick brown gravy. Simmer covered for 25–30 minutes for a rich, hearty texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 0.25 cup milk
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 2 tbsp vegetable oil
Stew Base
  • 1 onion, diced
  • 2 tbsp all-purpose flour
  • 4 cup beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
Vegetables
  • 1 lb potatoes, cubed
  • 3 carrots, sliced
  • 1 cup frozen peas

Equipment

  • 1 Dutch oven

Method
 

Make the meatballs
  1. Mix ground beef with breadcrumbs, egg, milk, salt, and garlic powder until fully combined. Form the mixture into 1 1/2-inch meatballs and set them on a plate with clear spacing so they brown evenly.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Brown the meatballs in batches, turning so they develop deep golden-brown crusts, then set aside.
Build the stew gravy
  1. In the same Dutch oven, cook onion for 4 minutes until softened. Sprinkle in all-purpose flour and stir for 1 minute to cook out the raw flour taste.
  2. Whisk in beef broth, tomato paste, Worcestershire sauce, and dried thyme until smooth. Add potatoes and carrots, then scrape up any browned bits clinging to the pot.
Simmer and finish
  1. Return the meatballs to the pot and bring the stew to a gentle simmer. Simmer covered for 25-30 minutes until the vegetables are tender and the meatballs are cooked through.
  2. Stir in frozen peas and simmer uncovered for 5 minutes. Serve hot with a thick brown gravy coating the meatballs and vegetables.

Notes

Pro tip: Brown the meatballs in batches so the oil stays hot and you get a stronger crust, which makes the gravy taste richer. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stove until hot. Freezing is yes—freeze for up to 3 months, then thaw overnight in the fridge and reheat. For a lighter option, use ground turkey instead of ground beef to reduce overall fat while keeping the same seasoning.