One-Pot Fennel & Stout Beef Meatball Stew

Fennel and stout are the key ingredients which make this meatball and vegetable-loaded stew such a delicious success. And, not only is this beef stew absolutely packed with flavor, thanks to the one-pot recipe, kitchen clean up is an absolute breeze.

This weekend has me a little bit, “Whoo hoo, it’s time to bust out the green flair and party.” It also has me a little bit, “Damn, when this weekend is over, I really have to get my butt moving and take down the Christmas decorations.” Obviously, I’m more excited about the beer and partying aspect of the weekend because I’m definitely not ready to crawl around in the attic on my hands and knees, stuffing Christmas haphazardly back into boxes and searching for Easter to put out all at the same time. Lucky for me, I’ll have this stew to look forward to as a reward when all of the hard holiday grunt work is over. Eating dinner surrounded by bunnies, chicks, and eggs will be a welcome change from eating dinner surrounded by stockings, trees, and mistletoe. Santa’s been giving me the evil eye since Valentine’s Day, so I have absolutely no problem cramming his judgemental ass back into a box.

Ingredients:

Meatballs:

• 2 Slices White Sandwich Bread
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Dried Minced Onion
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/8 Teaspoon Freshly Ground Nutmeg
• 1 1/2 Pounds 90% Lean Ground Beef
• 2 Tablespoons Worcestershire
• 3 Tablespoons Extra Virgin Olive Oil

Stew:

• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Large Bulb Fennel, Finely Diced (Reserve the Fronds for Garnish)
• 1/4 Cup All-Purpose Flour
• 1 (14.9-oz.) Can Stout
• 1 (32-oz.) Carton Low Sodium Beef Broth
• 3 Carrots, Peeled & Sliced
• 3 Medium Red Potatoes, Finely Diced
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Kosher Salt
• 1/2 to 1 Teaspoon Finely Ground Black Pepper (See Suggestions Below)
• 1 Cup Frozen Peas

Directions:

Meatballs:

1. Tear the bread into pieces and place it into a food processor; process for 30 seconds.
2. Add the Italian seasoning, minced onion, garlic powder, red pepper flakes, and nutmeg; process for 15 seconds.
3. Add the ground beef and Worcestershire; pulse for 30 seconds, or until all of the ingredients are incorporated.
4. Use a cookie scoop to measure out even amounts of the ground beef mixture. Using your hands, roll each mound of meat into a round meatball.
5. Place the olive oil in a large Dutch oven over medium-high heat.
6. When the oil is hot, add the meatballs. Cook until well-browned, turning them over every five minutes or so.
7. Remove the browned meatballs to a plate and set aside.

Stew:

1. After removing the meatballs, place the onion and fennel into the same Dutch oven over medium-high heat. Cook for 5 minutes, stirring often.
2. Sprinkle the flour over the onion and fennel. Cook for 3 minutes, stirring constantly.
3. Add the stout. Cook for 5 minutes, stirring often.
4. Add the broth, carrots, potatoes, Italian seasoning, salt, and pepper; stir to combine.
5. Add the meatballs and allow to come to a rolling boil.
6. When the stew comes to a boil, lower the heat to low, cover, and cook for 1 hour, stirring about every 15 minutes.
7. Remove the lid, add the frozen peas, and stir to combine. Cook uncovered for 30 minutes.
8. Serve garnished with the reserved fennel fronds.

Suggestions:

• Make sure to brown the meatballs well. They should have a nice crust on them. This adds lots of flavor to the stew.
• My Italian seasoning doesn’t contain salt. Check the label on yours. If it does contain salt, omit the 1 teaspoon of kosher salt in this recipe. Instead, season the stew to taste when it is finished cooking.
• I absolutely adore black pepper, so I added a healthy dose to this stew. If you aren’t as big of a fan, only use 1/2 teaspoon instead of 1 teaspoon.
• Cover the stew for the first hour to ensure that the potatoes and carrots are properly softened.
• Add the peas to the stew during the last half hour to ensure that they don’t become overly mushy.
• Uncover the stew for the last half hour to ensure that the liquid in the stew cooks down and thickens.

Improvements:

• Stir a tablespoon of creamy horseradish into the stew.
• Serve topped with grated cheddar cheese.
• Replace the Worcestershire in this recipe with 1 tablespoon of Dijon mustard.
• Serve with this Irish Cheddar & Dried Cherry Soda Bread or this Apricot Irish Soda Bread.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

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Yum

One-Pot Fennel & Stout Beef Meatball Stew

Ingredients:

Meatballs:
• 2 Slices White Sandwich Bread
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Dried Minced Onion
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/8 Teaspoon Freshly Ground Nutmeg
• 1 1/2 Pounds 90% Lean Ground Beef
• 2 Tablespoons Worcestershire
• 3 Tablespoons Extra Virgin Olive Oil
Stew:
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Large Bulb Fennel, Finely Diced (Reserve the Fronds for Garnish)
• 1/4 Cup All-Purpose Flour
• 1 (14.9-oz.) Can Stout
• 1 (32-oz.) Carton Low Sodium Beef Broth
• 3 Carrots, Peeled & Sliced
• 3 Medium Red Potatoes, Finely Diced
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Kosher Salt
• 1/2 to 1 Teaspoon Finely Ground Black Pepper (See Suggestions Below)
• 1 Cup Frozen Peas

Directions:

Meatballs:
1. Tear the bread into pieces and place it into a food processor; process for 30 seconds.
2. Add the Italian seasoning, minced onion, garlic powder, red pepper flakes, and nutmeg; process for 15 seconds.
3. Add the ground beef and Worcestershire; pulse for 30 seconds, or until all of the ingredients are incorporated.
4. Use a cookie scoop to measure out even amounts of the ground beef mixture. Using your hands, roll each mound of meat into a round meatball.
5. Place the olive oil in a large Dutch oven over medium-high heat.
6. When the oil is hot, add the meatballs. Cook until well-browned, turning them over every five minutes or so.
7. Remove the browned meatballs to a plate and set aside.
Stew:
8. After removing the meatballs, place the onion and fennel into the same Dutch oven over medium-high heat. Cook for 5 minutes, stirring often.
9. Sprinkle the flour over the onion and fennel. Cook for 3 minutes, stirring constantly.
10. Add the stout. Cook for 5 minutes, stirring often.
11. Add the broth, carrots, potatoes, Italian seasoning, salt, and pepper; stir to combine.
12. Add the meatballs and allow to come to a rolling boil.
13. When the stew comes to a boil, lower the heat to low, cover, and cook for 1 hour, stirring about every 15 minutes.
14. Remove the lid, add the frozen peas, and stir to combine. Cook uncovered for 30 minutes.
15. Serve garnished with the reserved fennel fronds.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Make a Soup with Meatballs” themed Soup Saturday Swappers is being hosted by Sneha’s Recipes.

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