Hearty Home Made Meat Ball & Potato Stew

Visually impaired home cook Yolanda shares her recipe for Hearty Home Made Meat Ball & Potato Stew. Special thank you to Grenville Pinto for the use of his amazing violin music for our introductions. Check out his awesome webpage at @gpintoviolin
Ingredients:
2 to 3 tablespoons of extra virgin olive oil
1 tablespoon of hot spicy oil (optional)
2 pounds of homemade Meatballs from previous video
1/2 cup of flour for dredging
Half of a white sweet onion coarsely chopped
2 green onions coarsely chopped
3 stocks of celery coarsely chopped
2 medium carrots coarsely chopped
6 large mushrooms Thinly sliced (optional)
2 pounds of peeled mini Parisian potatoes
1 teaspoon of paprika
1 teaspoon of onion salt
1 teaspoon of garlic powder
1 teaspoon of roasted garlic and pepper seasoning
1 teaspoon of Montreal steak spice seasoning
12 ounces of white wine
1/2 cup of tomato purée
4 cups of beef and vegetable broth
Salt and pepper to taste
Directions:
Heat oil in a large heavy pot or a Dutch oven. Dredge meatballs in flour and shake off excess. Lightly
brown meatballs in heated oil until lightly golden. Remove from pot and set aside.
In the same Dutch oven or pot, saute the onions, celery, carrots and mushrooms until slightly softened.
Season with salt and pepper.
Add potatoes to the vegetables and mix well. Season the mixture with all of the dry spices and saute for
about 5 minutes. Add white wine and let simmer for another 5 minutes. Add tomato puree, mixing well
and continue to simmer. Add the beef vegetable broth and bring to a slow boil.
Finally gently add in the meatballs and stir well but with caution as to not break the meat balls with a
wooden spoon or spatula. Cover and let simmer for about 45 minutes to 1 hour or until a fork goes
through the potatoes and sauce is thickened. Let cool slightly and adjust with salt and pepper to taste.
Serve stew with fresh dinner rolls and a salad. Enjoy!