Main
Quebec Meatball Stew
- Preparation time
- 1 h 15
- Servings
- 4 servings
Ingredients
- Ground beef — to buy500 g
- Onion — to buy1, râpé
- Cinnamon — to buy1 pincée
- Clove — to buy1 pincée moulu
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Olive oil — to buy2 c. à s.
- Flour — to buy3 c. à s.
- Stock — to buy500 ml
Preparation
Mix the ground beef with the grated onion, cinnamon, ground cloves, salt and pepper, then shape into walnut-sized meatballs.
Brown the meatballs for 5-6 minutes in a pot with a little oil, turning them, until well colored on all sides (they won''t be cooked through yet, that''s fine).
Set the meatballs aside and make a roux in the same pot: add the flour to the cooking fat and let it brown for 3-4 minutes over medium heat, stirring, until it turns a hazelnut color (this brown roux is what gives the stew its typical color and flavor).
Pour in the broth little by little, whisking to avoid lumps, until you get a smooth sauce.
Return the meatballs to the pot, cover and simmer for 35-40 minutes over low heat, until the sauce has thickened and the meatballs are fully cooked.
Taste and adjust seasoning, and serve hot with mashed potatoes.