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Beef Meatball Bourguignon
Beef Meatball Bourguignon
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Tender homemade beef meatballs cooked in a rich Bourguignon-style stew with red wine and mushrooms.
Ingredients:
  • 1 cup beef broth
  • 1 pound ground beef
  • 0.25 cup Italian-seasoned bread crumbs
  • 1 egg
  • 0.25 cup minced onion
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 0.25 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 10 baby carrots, thinly sliced
  • 0.5 large onion, chopped
  • 0.5 (8 ounce) package fresh mushrooms, sliced
  • 1 cup red wine
  • 2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 bay leaf
Instructions:
  • Combine beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper in a bowl. Form mixture into fifteen 2-inch meatballs. Coat meatballs with flour by rolling them in a shallow dish.
  • In a deep skillet over medium heat, heat oil until shimmering. Cook meatballs until golden brown on all sides and slightly cooked, for approximately 5 minutes. Transfer to a plate and reserve.
  • Sauté carrots, onion, mushrooms, and garlic in the skillet for 10 minutes over medium heat, stirring frequently. Pour in red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Add the meatballs back to the skillet. Cover, reduce heat to low, and simmer for about 2 hours until flavors meld.

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