Entree: Canada – Central Culinary Region – Ragoût de Boulettes (Quebec-style hearty meatball stew simmered in a brown gravy with root vegetables)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 cup (90 g) fresh breadcrumbs
- 2 tbsp (30 ml) milk
- 1 large egg
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) finely chopped fresh thyme
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (28 g) butter for browning meatballs
- Makes about 24 meatballs, approx. 1 oz (28 g) each
- 3 tbsp (45 ml) butter
- 1 large onion, sliced, approx. 8 oz (225 g)
- 3 carrots, peeled and cut into 1/2 in (1.5 cm) slices, approx. 10 oz (300 g)
- 2 celery stalks, sliced, approx. 4 oz (115 g)
- 2 tbsp (16 g) all-purpose flour
- 4 cups (960 ml) beef stock (or a mix of beef and chicken stock)
- 2 tbsp (30 ml) tomato paste
- 1 lb (450 g) potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 2 bay leaves
- 2 tbsp (30 ml) Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp (6 g) chopped fresh parsley for garnish

Instructions

1. Prepare the meatballs: in a bowl combine ground beef, ground pork, breadcrumbs, milk, egg, 1 tsp (5 g) salt, 1/2 tsp (2 g) pepper and thyme. Mix gently until just combined, form into approx. 24 meatballs (about 1 oz / 28 g each).
2. Heat 2 tbsp (30 ml) oil or 2 tbsp (28 g) butter in a large skillet over medium-high heat. Brown the meatballs in batches until nicely seared on all sides but not fully cooked through, about 4–5 minutes per batch. Transfer browned meatballs to a plate and set aside.
3. In a heavy-bottomed Dutch oven or large pot, melt 3 tbsp (45 ml) butter over medium heat. Add the sliced onion, carrots and celery and cook until softened, about 6–8 minutes.
4. Sprinkle 2 tbsp (16 g) flour over the vegetables, stir and cook 1–2 minutes to eliminate raw flour taste. Gradually whisk in 4 cups (960 ml) beef stock until smooth, then stir in 2 tbsp (30 ml) tomato paste, 2 tbsp (30 ml) Worcestershire sauce and bay leaves. Bring to a gentle simmer.
5. Return the browned meatballs to the pot along with the cubed potatoes. Cover and simmer gently for 25–35 minutes, or until potatoes are tender and meatballs are cooked through. Stir occasionally and skim any excess fat.
6. Taste and adjust seasoning with salt and pepper. If the sauce is too thin, remove meatballs and vegetables briefly, boil the sauce to reduce, or whisk a slurry of 1 tbsp (8 g) flour with 2 tbsp (30 ml) cold water and stir in to thicken, cooking 2–3 minutes.
7. Remove bay leaves, sprinkle with chopped parsley and serve hot with boiled rice, mashed potatoes, or crusty bread.