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
Meatball Cream Stew
Meatball Cream Stew
Author: Michelle, Thrifty Diva
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
- 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.
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Adapted from Gooseberry Patch
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