This recipe is a classic French stew, full of vegetables, flavour and warmth. You’ll hand-make tasty meatballs using a mix of beef and lamb, aromatics and thyme. Then simmer in an aromatic tomato and beef stock broth until all the flavours are enhanced.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedPrepare Ingredients:
Preheat oven to 200°C. Peel and small dice 3⁄4 of the onion. Peel and mince the garlic. Pick thyme leaves, discarding stems. Cut mushrooms into quarters. 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, for 2-3 minutes, or until softened and fragrant. Transfer to a plate to cool.
Form Meatballs:
In a medium bowl, combine the mince, bread crumbs and 1⁄2 the cooled aromatics from Step 2, season with salt and pepper. Using wet hands, form the mixture into about 10 meatballs (each just under the size of a golf ball).
Bake Meatballs:
Place meatballs on a lined baking tray. Cook meatballs in oven for 8-10 minutes or until browned and just cooked through.
Start Stew:
Meanwhile; Add the potatoes, mushrooms, carrots, tomato paste to the pan with remaining cooled aromatics from Step 2. Cook, stirring constantly, 2-3 minutes. Add stock concentrate, 21⁄4 cups water and mix well to combine. Bring to a simmer then cook for about 15 minutes, stirring occasionally, until the vegetables are tender.
You Plate It:
Add meatballs to the stew and warm through and turn off the heat. Divide the stew between bowls. Enjoy!
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