Meatball Cream Stew

This Meatball Cream Stew recipe is great for a chilly evening, or making dinner over the fire and trying to stay warm while camping. This is one of the best stews I’ve ever tasted and I can’t wait to make it again! What’s nice about this is that you can even add vegetables if you want, and change it up with the potatoes. For this recipe, I used baby red potatoes because that’s all I had on hand at the time, but feel free to use russet potatoes if you want!

Meatball Cream Stew Soup Recipepin

Meatball Cream Stew

Meatball Cream Stew
 
Meatball Cream Stew
Author:
Ingredients
  • 1 lb. ground beef
  • ⅛ tsp garlic powder
  • 1 cup dry bread crumbs
  • 2 eggs, beaten
  • ½ tsp salt
  • ¼ tsp pepper
  • 6 cup water
  • 3 tsp chicken bouillon granules or 3 cubes
  • ¼ cup white wine (or chicken broth)
  • 1 bay leaf
  • ½ tsp onion powder
  • 10 baby red potatoes, halved
  • 1-1/2 cup whipping cream
  • ¼ cup salted sweet cream butter
  • ¼ cup all-purpose flour
Instructions
  1. Combine beef, garlic powder, bread crumbs, eggs, salt and pepper in a bowl. Mix well; form into one-inch balls and set aside. In a heavy stockpot over medium-high heat, bring water, chicken bouillon granules or cubes, wine or broth and bay leaf to a boil. Add meatballs and cook for 10 minutes. Add onion powder and potatoes; cook for an additional 10 minutes. Stir in cream; bring to a boil. Blend butter and flour together to form a paste; add to stew. Cook and stir until heated through and slightly thickened. Discard bay leaf.

 

Meatball Cream Stew recipe

 

Creamy Meatball StewAdapted from Gooseberry Patch