BONNIE'S ITALIAN STEW

Bonnie's Italian Stew image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

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Whole milk, enough to just cover bread
Two 1-inch slices good-quality white bread, crust trimmed
1 1/2 pounds ground beef
About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano
About 3 tablespoons EVOO
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
2 to 3 cloves garlic, grated or finely chopped
1 large egg
A generous handful fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Olive oil cooking spray
2 tablespoons EVOO, plus more for serving
4 cloves garlic, thinly sliced
2 medium onions, chopped1 fresh bay leaf
Salt and freshly ground black pepper
3 tablespoons tomato paste
1 to 2 cups beef stock
Two 28-ounce cans Italian tomatoes
A handful fresh basil leaves, torn
2 pounds small to medium white or red skinned potatoes, cubed
12 ounces green beans, trimmed and cut into thirds on an angle
Grated Parmigiano-Reggiano or pecorino cheese for serving

Steps:

Preheat the oven to 450 degrees F.
For the meatballs:
Pour the milk over bread and soak to soften.
Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
For the stew:
Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.