Method of Preparation
Preparing the base
- Heat oil in a large Dutch oven over medium heat. Add onion and garlic and sauté until translucent, about 2 to 3 minutes.
Cooking meat
- Add the ground meat to the casserole and brown it. Stir regularly to break it up into small pieces. Continue until the meat is cooked through, about 5 to 7 minutes.
Adding vegetables and seasonings
- Add the crushed tomatoes , tomato paste, carrots, and celery. Season with salt and pepper, and add the herbes de Provence or bouquet garni according to your taste.
Simmering
- Pour in the broth and bring to a boil. Once it boils, add the diced potatoes and mix well.
- Reduce the heat , cover the pot, and simmer for about 25 to 30 minutes. The potatoes should be tender and the sauce should have thickened.
Finalization
- Taste and adjust seasoning if necessary. Serve your stew piping hot, ideally with a slice of crusty bread or a green salad for a complete meal.
Preparation Tips
- Variation : For a richer touch, you can add a little crème fraîche or cooking cream at the end of simmering.
- For kids : Herbes de Provence can be replaced with milder herbs like thyme or basil for a lighter flavor.
This potato stew with minced meatballs is a hearty and generous dish that will delight your guests and warm up the atmosphere of your family meals. Enjoy your meal!
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