Roasted vegetable and meatball stew with red wine gravy

By Wendy Andresen | Apr 04, 2018

I’ve always loved the concept of stew – all those fork-tender vegetables with dark, rich gravy. What I haven’t loved about stew is the homogeneous mush it becomes when everything is all cooked together. This recipe celebrates the glory of each individual type of vegetable, adds some spicy non-meatballs, and tops it all with a savory red wine gravy. Avocado oil has the highest smoke point of all oils and is ideal for roasting at high temperatures.

Ingredients for roasting:

12 ounces baby potatoes, or about 9 to 12, depending on size

6 medium carrots, peeled and cut into 2-inch pieces

6 organic celery stalks, cut into 2-inch pieces

1 large sweet onion, cut into 8 wedges

6 garlic gloves, gently smashed

2 Tbsp. avocado oil

12.7-ounce bag frozen non-meatballs, such as Gardein

salt and pepper to taste

1/4 cup chopped parsley for garnish

Ingredients for gravy:

1 cup water

1/4 cup red wine

2 Tbsp. flour

1 tsp. reduced sodium vegetable base, such as Better than Bouillion

1/2 tsp. gravy base, such as Gravy Master

1 Tbsp. dried mushroom powder, if you have it

Directions:

Put the potatoes, carrots, celery, onions and garlic in a plastic bag. I save the plastic bags from inside cereal boxes to use for just this sort of thing. Add the avocado oil and squish the bag around until the veggies are evenly coated. I suppose you could do this all in a big bowl instead, but then you’d have to wash it.

Dump the contents of the bag onto your biggest baking sheet covered with parchment if you don’t want to have to wash the pan. Otherwise, spray the baking sheet with cooking spray.

Lightly salt and pepper the veggies and put them in a 425-degree oven. Set your timer for 20 minutes.

Meanwhile, combine all ingredients for the gravy in a small sauce pan and whisk while bringing it to a gentle boil. Reduce heat and hold at a very low simmer until veggies are done.

After the veggies have roasted for 20 minutes, take the pan out, flip them around a bit, and add the meatballs. Return to the oven and set your timer for another 20 minutes.

After the full 40 minutes of roasting at 425 degrees, dump the roasted veggies and meatballs into a really big serving bowl and pour gravy over all.

Stir gently a couple of times and garnish with a generous amount of chopped parsley.

This recipe serves four if accompanied by a salad and some crusty bread. Otherwise, two famished humans might be able to polish off the whole thing.

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