Beef & Lamb Meatball Stew with Chat Potatoes & Carrots
- Prep time: 35 minutes
- Calories: 700
- 280 Grams of Beef and Lamb Mince
- 200 Grams of Chat Potatoes
- 3 Garlic Clove
- 2 Carrot
- 1 Brown Onion
- 1 Small Bunch of Thyme
- 2 Tablespoons of Beef Stock Concentrate
- 2 Tablespoons of Tomato Paste
- 2 Tablespoons of Panko Bread Crumbs
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 - 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 salt and pepper. 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 - 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 - 3 minutes.
You Plate It:Add stock concentrate, 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. Simmer for about 15 minutes, or until the vegetables are tender. Turn off the heat. Divide the stew between bowls. Enjoy!