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Nov 282011
 

Burgundy Meat Ball Stew

Today’s going to be a beef day, I feel it in my bones!

 

2 lbs hamburger
2 eggs, slightly beaten
1 cup bread crumbs
1 ½ cups burgundy, divided
¼ cup minced onion
1 clove garlic, crushed
2 tbsp fresh minced parsley
2 teas salt
½ teas pepper
1/3 cup butter
5 whole cloves
4 cups cubed potatoes
2 cups sliced carrots
16 small onions
2 cups sliced celery

 

Soak the bread crumbs in ½ cup of the burgundy until wine is absorbed and combine with the meat, eggs, onion, garlic, parsley, salt and pepper. Shape into balls and roll in flour. In a large skillet, melt the butter and brown the meatballs on all sides. Add 3 cups of boiling water and the remaining burgundy, cover and let simmer for 20 minutes. Add the veggies, cover and simmer for another 30 minutes or until veggies are cooked to your liking. Remove cloves and thickened if desired. Dish it up and dig in with some hot fresh rolls.

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