Beef, Lamb & Thyme Meatball Stew with Potatoes, Mushrooms & Carrots

Prepare 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!