Title: Burgundy meat ball stew
 Categories: Main dish, Cyberealm
      Yield: 4 Servings
 
      2 c  Ground Beef
      1 c  Fine Soft Breadcrumbs
    1/4 c  Onions, finely chopped
           Egg
  1 1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Thyme
      1 tb Butter
      1 tb Oil
      1 cn 14oz Tomato Sauce
      1 cn 10oz Beef Bouillon
      1 c  Dry Red Wine
      1 c  Water
      8 x  Onions, halved
      2 cl Garlic, minced
      4 x  Medium Potatoes, cubed
      4 x  Medium Carrots, 1" chunks
           Salt and Pepper
    1/2 lb Small Mushrooms (optional)
           Parsley, chopped
      1 tb Cornstarch OR
      2 tb Flour
 
  1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
     1 1/2" meatballs.
  
  2) Heat butter and oil in skillet. Brown meatballs lightly on all
  sides.
     Drain excess fat.
  
  3) Combine meatballs with remaining ingredients in dutch oven. (May be
     refrigerated at this point). Cover and bake about 45 minutes at
  350 F
     or until vegetables are tender. During last 15 minutes, thicken
  with
     cornstarch or flour.
  
  From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
  NY 315-786-1120