Meatball Stew

• 1 12 lbs ground beef
• 2 teaspoons olive oil
• 1 12 cups onions, coarsely chopped
• 2 stalks celery, chopped
• 4 cloves garlic, sliced in half
• 1 (1 lb) bag baby carrots or 1 (1 lb) bag carrot, peeled and cut in 1 inch pieces
• 2 lbs potatoes, cut into chunks
• 2 cups beef broth
• 12 cup red wine
• 1 teaspoon dried thyme
• 1 sprig rosemary
• 1 bay leaf
• salt
• fresh ground pepper

1. Mix 1/2 t.
2. of the thyme, salt and pepper into the ground beef.
3. Shape into 1 1/2 inch balls.
4. Place on a baking sheet that has been lightly sprayed with oil.
5. Place in a 350F.
6. oven and bake for 20 minutes.
7. In a large Dutch oven, heat the oil and add the onions.
8. Cook until the onions reach a golden brown, about 20 minutes.
9. Add the celery, and garlic and cook for another 20 minutes over low heat.
10. Add the potatoes, carrots, broth, 1/2 t.
11. thyme, rosemary, bay leaf, salt and pepper.
12. Add the meatballs to the pot and simmer for another 45 minutes or until vegetables are tender.
13. Make a roux of 4 T.
14. flour and 6 T.
15. water.
16. Stir and remove the lumps.
17. Stir the roux into the stew.
18. Cook for another 5 minutes.

ground beef, olive oil, onions, stalks celery, garlic, baby carrots, potatoes, beef broth, red wine, thyme, rosemary, bay leaf, salt, fresh ground pepper

Taken from www.food.com/recipe/meatball-stew-18272 (may not work)