CHEF : Paul Watters

FROM : Belfast Ireland

30 years in the Hospitality Industry

Food Creator

Food Writer

INGREDIENTS

The Meatballs 

300g lean minced beef

1 teaspoon of dried thyme 

1 teaspoon of dried Rosemary 

1 egg (beaten)

1 cup of fine breadcrumbs 

Salt and pepper 

To prepare this meatball stew recipe, mix together all the ingredients together in a large bowl and shape accordingly place on a plate covered with cling film and refrigerate before cooking.

The Vegetable Preparation 

2 large onion (peeled and chopped rough)

4 large carrots (peeled, rinsed, Sliced)

1 Turnip (peeled, rinsed, chopped rough)

4 Sticks of celery (cut in half lengthways then dice rough)

6 large potatoes (peeled, rinsed and diced rough)

2 Sprigs of fresh thyme (picked)

1 clove of garlic (peeled and crushed)

The Stock 

4 pints of hot water 

2 tablespoons of tomato Puree 

2 Lamb stock cubes (work well with beef)

2 dash of Worcestershire Sauce 

The Cooking 

Gather a large pot and add a drizzle of vegetable oil. Bring to medium to high heat, add the meatballs, and cook for a few minutes with colour. Remove from the pot and add the potatoes, carrots, and turnips. Allow to cook for a few minutes. Add thyme and garlic, then add celery and cook for a further three minutes, add tomato puree along with water and stock cubes. Bring to a boil and simmer for 15 minutes add meatballs and allow to cook for a further five add Worcestershire sauce.

Dish : For Meatball stew recipe, some people like to add their own twist to this classic dish by adding gravy mix, but that’s fine. If you choose to, simply add 2 tablespoons of preferred gravy mix to 2 tablespoons of water, mix well, and add to the stew. Serve with chopped chives and fresh warm crusty bread.