Meatball stew

Fairlady
4 servings Prep: 15 mins, Cooking: 35 mins
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Delicious meatball stew with carrots and green beans.

By Food24 May 04 2015
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Ingredients (16)

MEATBALLS:
500 g beef mince — free-range
1 eggs
1 tsp cumin
1/4 tsp salt and freshly ground black pepper
1 onion — small, grated
sunflower oil
GRAVY:
1 onion — large, chopped
1 celery stalks — sliced
2 garlic — cloves, crushed
1 cup wine — red
2 carrots — peeled and sliced
2 potatoes — peeld and cubed
1 l stock — beef
1 green beans — trimmed, halved
sea salt and freshly ground black pepper
TO SERVE:
rice — boiled
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Method:

Mix the mince with the rest of the meatball ingredients and shape into golfball-sized balls.

Heat enough sunflower oil in a pan so that it is 1cm in height and fry the meatballs over medium-high heat until browned on each side.

Discard any excess oil and sauté the onion, celery and garlic until softened but without colour. Add the wine and simmer for 3 minutes.

Tip the onions and wine into a large pot and add the carrots, potatoes, meatballs and stock. Simmer uncovered for 20–25 minutes or until the vegetables are cooked through, adding the beans 10 minutes before the end of cooking. Season to taste and serve with rice.

Words and image:Fairlady magazine

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