Name: Quebec Meatball Stew
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 250 g ground beef (cold); 250 g Ground pork (cold); 120 g Onion (finely chopped; divided); 2 cloves Garlic (minced); 60 g Breadcrumbs (plain); 1 egg Egg (beaten); 600 g Potato (peeled and cut into 3 cm chunks); 250 g carrot (peeled and cut into thick slices); 750 ml beef broth (low-sodium); 30 g All-purpose flour (mixed with cold water to make a slurry); 150 g frozen peas (thawed); 15 ml canola oil (for browning); 1 tsp dried thyme; 1 tsp Salt (divided, plus more to taste); 1/2 tsp Black pepper (divided)

How to prepare

In a large bowl, mix the ground beef, ground pork, half of the chopped onion, garlic, breadcrumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper just until combined. Shape into 16 meatballs, each about 3 cm wide.

Heat the canola oil in a large Dutch oven over medium heat. Add the meatballs in a single layer and sear for 6 to 8 minutes, turning occasionally, until browned on several sides. Transfer them to a plate; they will finish cooking in the stew.

Add the remaining onion to the same pot and saute for 3 minutes, scraping up browned bits, until softened. Stir in the potatoes and carrots and cook for 2 minutes, then season with the remaining salt, pepper, and thyme.

Pour in the beef broth and bring it to a boil over medium-high heat. Return the meatballs to the pot, reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender and the meatballs reach 74°C at the center.

Meatball stew simmering with potatoes and carrots

AI-generated image

Whisk the flour with 60 ml cold water in a small bowl until smooth. Stir the slurry into the simmering stew and cook uncovered for 3 to 4 minutes, stirring gently, until the gravy thickens enough to coat a spoon.

Stir in the peas and simmer for 3 minutes, just until bright green and heated through. Taste and adjust the salt and pepper, then rest the stew off the heat for 5 minutes so the gravy settles.

Ladle the stew into warmed bowls, making sure each serving includes meatballs, vegetables, and plenty of gravy. Serve immediately.

Bowl of Quebec meatball stew with potatoes, carrots, and peas

AI-generated image

Why this recipe works

A blend of beef and pork gives the meatballs both savory depth and tenderness, while potatoes and carrots absorb the seasoned broth. Adding peas at the end preserves their color and fresh sweetness, and a flour-thickened broth creates the classic spoon-coating gravy.

Storage and reheating

How to store it

Cool the stew promptly, then refrigerate it in a covered container for up to 3 days. Freeze individual portions for up to 2 months; thaw overnight in the refrigerator.

How to reheat it

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the gravy has thickened. Heat until steaming hot throughout and the meatballs reach at least 74°C.