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  Recipe Home » Main Course » Burgundy Meat Ball Stew
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  Burgundy Meat Ball Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
2 cup Ground Beef
1 cup Fine Soft Breadcrumbs
1/4 cup Onions, finely chopped
1 each Egg
1 1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
1 tbsp Butter
1 tbsp Oil
1 can 14oz Tomato Sauce
1 can 10oz Beef Bouillon
1 cup Dry Red Wine
1 cup Water
8 each Onions, halved
2 cl Garlic, minced
4 each Medium Potatoes, cubed
4 each Medium Carrots, 1" chunks
Salt and Pepper
1/2 lb Small Mushrooms (optional)
Parsley, chopped
1 tbsp Cornstarch OR
2 tbsp Flour
Instructions:
1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
1 1/2" 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 Camp Stew
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 U/L to Cooking by Burt Ford. 3/95
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