Title: Burgundy Meat Ball Stew From Peggy Travers
Categories: Soup
Yield: 4 Servings

2	c	Ground Beef
1	c	Fine Soft Breadcrumbs
1/4	c	Onions, finely chopped
		Egg
1 1/2	ts	Salt
1/4	ts	Pepper
1/4	ts	Thyme
1	tb	Butter
1	tb	Oil
1	cn	14oz Tomato Sauce
1	cn	10oz Beef Bouillon
1	c	Dry Red Wine
1	c	Water
8	x	Onions, halved
2	cl	Garlic, minced
4	x	Medium Potatoes, cubed
4	x	Medium Carrots, 1" chunks
		Salt and Pepper
1/2	lb	Small Mushrooms (optional)
		Parsley, chopped
1	tb	Cornstarch OR
2	tb	Flour

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat.

3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour.

From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

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