Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 18 ounce bag frozen meatballs
- 1.5 pounds potatoes, peeled and diced into about 1" pieces
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 3 tablespoons cornstarch
- 12 ounce bag frozen peas and carrots
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and a couple pinches of salt and pepper and cook, stirring occasionally for 4 minutes.
- Add garlic, tomato paste, and Italian seasoning and cook for another minute, stirring frequently.
- Stir in frozen meatballs, diced potatoes, beef stock, Worcestershire sauce balsamic vinegar, and a couple pinches of salt and pepper. Bring to a simmer and gently simmer for 15 minutes.
- Dissolve cornstarch in 2 tablespoons of water. Stir in cornstarch slurry, frozen peas and carrots, and a couple pinches of salt and pepper. Continue gently simmering for another 10 minutes, or until everything is tender and the stew has thickened slightly.
- Season to taste with salt and pepper. Garnish with fresh chopped parsley and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- For extra richness, add a splash of heavy cream before serving.
- Swap potatoes for pasta if you prefer a different texture. Add the pasta along with the frozen veggies, then cook until al dente.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the stew
- Calories: 302
- Sugar: 5.6 g
- Sodium: 737.9 mg
- Fat: 16.2 g
- Carbohydrates: 27.3 g
- Fiber: 5 g
- Protein: 12.7 g
- Cholesterol: 42.1 mg
