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Meatball Stew Recipe

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This recipe for Meatball Stew, by , is from Rogualicious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doc Stohler
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 medium potatoes cut into bite size pieces
3 medium carrots cut into bite size pieces
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 sweet onion, cut into large pieces
1 T chopped garlic
2 Beef Bullion Cubes
1 T brown sugar
1/2 large bottle of A1 Sauce
2 lb pkg frozen meatballs
8 oz mushrooms broken into large pieces

Directions:
Directions:
In a large stock pot, cover potatoes and carrots with just enough water to cover, boil until fork tender. Add next 7 ingredients: tomato sauce, paste, onion, A1 sauce, garlic and bullion. If the tomatoes are somewhat acid, ad the brown sugar and you'll lose the acid taste immediately. If not, you can omit the brown sugar. Bring all to a mild simmer. Add meatballs and enough water to fill pot so all the solid ingediants are covered. Don't make a soup out of it all. You want a thick final stew, not a soup! Make a paste out of 2 T flour in a 1/2 cup of water. Bring back to a simmer and add just enough "flour and water" paste to thicken to the consistency of a good stew. Finally add the broken mushrooms and just cook through. You really don't want to boil the onions or mushrooms down into mush and it's easy to over cook and do that. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes if you're slow!
Personal Notes:
Personal Notes:
This is GUY food, best served on a cold day with a thick slice of heavily buttered crusty bread. It's so easy Rachel Ray could make it and have 20 minutes left over for commercials. It's basic "comfort food" and the calorie/starch/carb content is high enough that you can't serve this often, but when you do, it's GOOD eats. It re-heats well in a microwave but it's high starch content for a non-pasta dish. IE: DON'T scorch it reheating it too fast on a stove or you'll ruin everything left in the pot when you do. I've made my own meatballs before and really don't find much improvement (maybe a little) over using the pre-packaged meatballs for this dish.

 

 

 

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