Cozy Meatball and Mushroom Stew | ミートボールとマッシュルームのシチュー


meatball stew thumb

Cozy Meatball and Mushroom Stew | ミートボールとマッシュルームのシチュー

The yummiest way to stay warm this winter! I first made this stew a few years ago, and ever since I’ve been hooked! It’s so chunky and hearty and is served in a bread bowl!! How cute are bread bowls?? Any food that you can serve inside another food is seriously the best thing ever. I realized afterwards it might be yummy if you toasted the bread bowls in the oven before filling them, and I’d suggest brushing the inside and outside of the bowl with some olive oil, placing them on a baking sheet, and baking them at 350F for 15 minutes, or until they’re golden brown!

There’s a lot of eggplant in this stew, and I not a HUGE fan of eggplant, but soaking it in the salt water removes any kind of bitter flavour, and it gets cooked down and becomes amazing, silky and flavourful!

Ingredients (Serves 4)
❤ 400g ground beef
❤ 8 button mushrooms
❤ 300g roughly chopped eggplant
❤ 1 small onion, diced
❤ 1 tsp butter
❤ 1 egg
❤ ¾ cup panko bread crumbs
❤ 1 can (400g) of whole tomatoes
❤ 2 ½ cups chicken stock
❤ a pinch of nutmeg
❤ 1 bay leaf
❤ 2 tsp olive oil
❤ 1 tbsp + ½ tsp + ½ tsp salt
❤ a pinch of black pepper
❤ 1/2 tbsp sugar
❤ 4 round bread buns

1. Dissolve 1 tablespoon of salt in 3 cups of water, and add the eggplant. Submerge the eggplant by weighing them down with a small plate placed on top. Allow these to soak for 2-3 minutes, then drain and squeeze out the excess water from the eggplants.
2. Place the onion in a microwave-safe bowl and add the butter. Cover with plastic wrap, and microwave for about 2 minutes. Then set this aside to slightly cool. Remove the stems from the mushrooms and slice them in half.
3. Place the ground beef, nutmeg, pepper and ½ teaspoon of salt into a bowl, and knead together. Add the egg and mix again. Then add the panko and half of the onions, mix together, and shape into 16 meatballs. Drizzle the olive oil into a frying pan set to medium heat, and brown the meatballs. These meatballs will quite soft, so be gentle when stirring.
4. Pour the canned tomatoes into a pot, and crush them with a fork. Add the remaining onions, chicken stock, sugar, bay leaf and remaining ½ teaspoon of salt and set to medium-high heat. Once it comes to a boil, add the meatballs, keeping the juices in the pan.
5. Set the same pan that you cooked the meatballs in to medium heat, and cook the eggplant for about 3 minutes. Add the mushrooms, mix together with the eggplant, and then add this directly into the pot. Loosely cover the pot with a lid, and boil for 15-20 minutes. Season with additional salt and pepper if desired.
6. Slice the top off of the bread bowls, and scoop out the soft bread on the inside, making sure to keep the outer crust intact. Place the bread bowls on individual plates, and fill the bowls with the stew.

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meatball stew thumb

Cozy Meatball and Mushroom Stew | ミートボールとマッシュルームのシチュー

冬にぴったりのシチューです!数年前に最初に作って、その時からこのシチューに目がないです!こってりなシチューで、すご~くかわいいブレッドボウ ルに入っています!材料をボウルに使うとはとても可愛いと思います❤撮影した後に、やっぱりパンを焼いたらいいなぁと思いって、良かったら、このように オーブンで焼きます:ブレッドボウルの表面と中にオリーブオイルを塗り、天板に置き、176度のオーブンで焼き色がつくまで焼く(約15分)。


❤ 牛ひき肉 400g
❤ マッシュルーム 8個
❤ なす(ひと口大の大きさに切った) 300g
❤ 玉ねぎ(みじん切り) 小1個
❤ バター 小さじ1
❤ 卵 1個
❤ パン粉 カップ3/4
❤ ホールトマト缶詰 1缶(400g)
❤ 鶏ガラスープ カップ2.5
❤ ナツメグ ひとつまみ
❤ ローリエ 1枚
❤ オリーブオイル 小さじ2
❤ 塩 小さじ1+小さじ1/2+小さじ1/2
❤ こしょう ひとつまみ
❤ 砂糖 大さじ1/2
❤ 丸いパン 4個

③牛ひき肉、ナツメグ、こしょうと塩小さじ1/2をボウルに入れ、練り混ぜる。卵を加え、混ぜる。パン粉と玉ねぎ半量を加え、混ぜ合わせ、ミートボール 16個を作る。オリーブオイルをフライパンにひき、中火にする。ミートボールを並ベ入れ、表面に焼き色をつける。ミートボールは柔らかいので、丁寧に混ぜ るように❤
⑤ ④のフライパンを中火にし、なすを加え、3分炒める。マッシュルームを加え、なすと混ぜ合わせ、鍋に加える。蓋を少しずらしてのせて、15~20分煮る。塩コショウで調味する。



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