A hearty and flavorful stew featuring tender meatballs and a rich red wine sauce, perfect for cozy dinners.
In a mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, dried thyme, salt, and pepper.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about 1 1/2 inches in diameter.
Use wet hands to prevent the mixture from sticking to your fingers.
In a large pot, heat a bit of oil over medium heat and brown the meatballs on all sides.
Brown the meatballs in batches to avoid overcrowding the pot.
Remove the meatballs and set them aside. In the same pot, sauté the minced garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the tomato sauce, red wine, and water to the pot, stirring to combine.
Scrape the bottom of the pot to deglaze and incorporate the browned bits for extra flavor.
Return the meatballs to the pot and add the chopped carrots, potatoes, and mushrooms.
Cut the vegetables into uniform pieces to ensure even cooking.
Cover and simmer the stew over low heat for 45 minutes, or until the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
In a small bowl, mix the flour with cold water to create a slurry.
Whisk thoroughly to avoid lumps in the slurry.
Gradually stir the slurry into the stew to thicken the sauce.
Add the slurry slowly while stirring to control the thickness of the sauce.
Sprinkle fresh parsley over the stew before serving.
Chop the parsley finely for a more even distribution of flavor.
Serve the stew hot with your choice of side, such as crusty bread or rice.
Serve in warm bowls to keep the stew hot for longer.
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