Ragout de Boulettes (Pork Meatball Stew)

This is a French-Canadian family recipe which we prepare often during winter and in the run up to Christmas. You’ll need buttered slices of bread handy, so you can dip it in the sauce.

Step: 1

Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.

Step: 2

Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.

Step: 3

Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.

Per Serving: 405 calories; protein 27.7g; carbohydrates 5.8g; fat 29.5g; cholesterol 118.4mg; sodium 162.3mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.