Beef stew is the ultimate comfort food. It fills your belly and warms your soul during those chilly winter months. There are hundreds of variations on this classic dish. Every country has their own version. There’s Beef Bourguignon in france; Ciambotta in Italy and Pichelsteiner from Germany, to name a few. Not only are there different stew recipes from around the world, they’re even regional. In the states we have Philadelphia pepper pot & New Orleans Gumbo and jambalaya.
Here’s yet another take on this classic hearty winter dish of beef stew. I replaced the traditional chunks of beef with mini meatballs. I then simmered them with, mushrooms, onions, carrots and peas in a rich broth of red wine and beef stock. I served the stew on a huge hunk of crunchy rustic bread. It soaked up all the delicious broth that we couldn’t get enough of.
I’m sure you have your favorite stew recipe, but if you’d like to try something new, this is it. You won’t be disappointed.