Burgundy Beef Stew (meatballs)

By MissHeather

Ingredients

• 1 pound ground beef
• 1 cup ground crackers
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 egg, slightly beaten
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1 tablespoon butter
• 1 tablespoon oil
• 1 1/4 cups tomato sauce
• 1 1/4 cups beef bouillon
• 1 cup dry red wine
• 2 cloves garlic, minced
• 4 medium potatoes
• 4 medium carrot, cut into 1" pieces
• 2 stalks celery, cut into thick pieces
• salt and pepper
• chopped parsley
• 1 cup water
• 1 tablespoon cornstarch
• 1 1/2 cups water

Preparation

Step 1

Combine beef, crumbs, onion, garlic, egg, salt, pepper and thyme. Shape into 1 1/2" balls. Heat butter and oil in dutch over. Brown meatballs on all sides. Remove any excess fat.

Combine remaining ingredients with meatballs in casserole, except corn starch and 1 1/2 cups water. Cover and bake at 350 for 45 mintues or until veggies are tender. Adjust seasoning.

Add cornstarch to 1 1/2 cups cold water Add this to thicken stew. Reduce oven to 200 and allow stew to simmer and mellow for an additional hour. Add a little water if necessary.