Beef & Lamb Meatball Stew with Baby Potatoes & Carrots

Prepare Ingredients:

Wash the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Pick thyme leaves; discarding stems. Slice the potatoes into 1 cm thick rounds or bite sized pieces. Cut the carrots in half lengthwise, then into 3-4 cm pieces on an angle or bite sized pieces.

Cook Aromatics:

In a large, deep pan or pot, add olive oil on medium-high until hot. Add the garlic, onion and thyme. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to a plate to cool. Wipe out the pan.

Form Meatballs:

In a medium bowl, combine the mince, bread crumbs and half the cooled aromatics from Step 2; season with pepper no need for salt when using a stock concentrate. Using wet hands, form the mixture into about 10 meatballs each just under the size of a golf ball.

Brown Meatballs:

In the same pan, heat olive oil on medium-high until hot. Add the meatballs. Cook, flipping occasionally to ensure even browning, 3 to 5 minutes, or until nearly cooked through. Transfer the meatballs to a plate, leaving any browned bits in the pan.

Start Stew:

Add the potatoes, carrots, tomato paste and remaining cooled aromatics from Step 2. Cook, stirring constantly, 2 to 3 minutes.

You Plate It:

Add the concentrated beef stock, 2¼ cups of water and mix well to combine. Add the meatballs. Bring to a simmer then cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, about 15 minutes, or until the vegetables are tender. Turn off the heat. Divide the stew between bowls. Enjoy!