Stew is a favorite around here when the weather turns cooler and meatballs are a constant favorite, so this stew is well received. Any red wine can be used, but try not to get the store-bought 'cooking wine'. It's full of sodium and lacks the body of a good wine. Buy something you like to drink because this only uses a cup of wine and you'll want to put the rest to good use.
Rich Meatball Stew
Serves 6-8
2 lbs meatballs 2" in diameter each
2 lbs red potatoes, unpeeled and cut into quarters
1 lb baby carrots, peeled
1 medium onion, cut into large chunks
1 teaspoon salt
1/2 teaspoon freshly ground pepper (I like a large grind)
2 cloves garlic - minced (if not already in the meatballs)
5 cups beef stock or broth
1 cup red wine
1 bay leaf
several sprigs of fresh thyme
flour and water to thicken, if necessary
Brown meatballs and drain well. Add remaining ingredients except flour and water and bring to a boil. Lower to a simmer and cover. Cook until vegetables are tender and meatballs are done, about 45 minutes to an hour. Remove bay leaf and thyme and thicken liquid with flour and water if needed.
