MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Burgundy Meat Ball Stew
  Categories: Main dish
       Yield: 4 servings
  
       2 c  Ground Beef
       1 c  Fine Soft Breadcrumbs
     1/4 c  Onions, finely chopped
       1 x  Egg
   1 1/2 ts Salt
     1/4 ts Pepper
     1/4 ts Thyme
       1 tb Butter
       1 tb Oil
       1 cn 14oz Tomato Sauce
       1 cn 10oz Beef Bouillon
       1 c  Dry Red Wine
       1 c  Water
       8 x  Onions, halved
       2 cl Garlic, minced
       4 x  Medium Potatoes, cubed
       4 x  Medium Carrots, 1 chunks
            Salt and Pepper
     1/2 lb Small Mushrooms (optional)
            Parsley, chopped
       1 tb Cornstarch OR
       2 tb Flour
  
   1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
      1 1/2 meatballs.
   
   2) Heat butter and oil in skillet. Brown meatballs lightly on all
   sides.
      Drain excess fat.
   
   3) Combine meatballs with remaining ingredients in dutch oven. (May be
      refrigerated at this point). Cover and bake about 45 minutes at
   350 F
      or until vegetables are tender. During last 15 minutes, thicken
   with
      cornstarch or flour.
   
   From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
   NY U/L to Cooking by Burt Ford.  3/95
  
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