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Meatball stew served in a white bowl.
5 from 5 votes

Meatball Stew

Enjoy a cozy bowl of meatball stew, packed with savory meatballs, fresh veggies, and rich broth. Quick, hearty, and perfect for any meal.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 640 kcal

Ingredients

  • 2 Tablespoons (30 ml) Olive Oil
  • 1 Cup (150 g) Yellow Onion diced
  • 1 Cups (300 g) Carrots sliced into coins
  • ½ Cup (75 g) Celery about 2 stalks, diced
  • 3 cloves Garlic minced
  • 2 tablespoons (30 ml) Coconut Aminos
  • 2 Tablespoons (33 g) Tomato Paste
  • 1 teaspoon Salt
  • ¾ teaspoon Black Pepper
  • 1 teaspoon Fresh Thyme chopped
  • 1 teaspoon Fresh Rosemary chopped
  • 4 cups (960 ml) Gluten Free Beef Broth
  • 2 Bay Leaves
  • 1 pound (454 g) Potatoes cut into bite sized pieces
  • 1 ½- 2 pounds (680 g) Frozen Meatballs about 24 meatballs
  • 1 ½ Cups (200 g) Frozen Peas optional
  • ¼ cup (32 g) Tapioca Starch
  • 3 Tablespoons Cold Water

Instructions

  • Add the olive oil to a dutch oven pot over medium heat. Once the oil is hot, add the onion, carrots and celery to the pot. Cook until translucent, about 5 minutes, stirring occasionally.
    2 Tablespoons (30 ml) Olive Oil, 1 Cup (150 g) Yellow Onion, 1 Cups (300 g) Carrots, ½ Cup (75 g) Celery
  • Add the garlic, tomato paste, coconut aminos, salt, pepper, thyme, and rosemary to the pot and cook for 1 minute more until fragrant.
    3 cloves Garlic, 2 tablespoons (30 ml) Coconut Aminos, 2 Tablespoons (33 g) Tomato Paste, 1 teaspoon Salt, ¾ teaspoon Black Pepper, 1 teaspoon Fresh Thyme, 1 teaspoon Fresh Rosemary
  • Add 1 cup of beef broth and deglaze the bottom of the pot.
    4 cups (960 ml) Gluten Free Beef Broth
  • Add in the potatoes, frozen meatballs, bay leaves and remaining beef broth. Bring to a simmer. Cover and cook for about 20 minutes or until the potatoes are fork tenders and the meatballs are warmed to 165 degrees.
    1 pound (454 g) Potatoes, 1 ½- 2 pounds (680 g) Frozen Meatballs, 2 Bay Leaves
  • Once the potatoes are soft. Stir in the peas.
    1 ½ Cups (200 g) Frozen Peas
  • Combine the tapioca and water in a small bowl to make a slurry. Stir the slurry into the cooking stew until dissolved. Continue to simmer for about 5 minutes until the stew has thickened and the peas are warm.
    ¼ cup (32 g) Tapioca Starch, 3 Tablespoons Cold Water
  • Remove the bay leaf and serve immediately.

Notes

Note nutritional info is an estimate based on using my gluten free meatball recipe in this stew. The nutrition value of your dish will vary based on your ingredients and serving sizes.
STORAGE: Store leftover stew in an airtight container in the refrigerator for up to 4 days.
FREEZING: Freeze leftover stew for up to 3 months.  Thaw overnight before reheating to 165 degrees and serving.