Beer Braised Cabbage and Meatball Stew with Mashed Potatoes
For this hearty homemade stew, rice and herb filled meatballs slowly braise in a beer-based gravy. They are accompanied by charred cabbage and carrots. A bed of creamy mashed potatoes provides the prefect landing for this saucy stew.
Ingredients
- 8 oz ground lamb or beef 85% lean
- 1 tbsp uncooked long grain white rice
- 1 egg lightly beaten
- 1 tsp rosemary chopped
- 1/3 cup parsley chopped
- 1 tsp fennel seed
- Kosher salt and Pepper
- 1 tbsp olive oil
- 1/4 head green cabbage roughly chopped
- 2 carrots peeled and roughly chopped
- 1 tbsp flour
- 1 cup lager beer
- 1/2 cup beef stock or broth
- 1/2 tsp white pepper
- 3 medium (~18 oz) Yukon Gold potatoes peeled and cut into 1-2 inch cubes
- 4 tbsp butter
- 1/4 cup milk plus more a needed
Instructions
- Preheat oven to 350°. In a medium bowl combine ground meat, rice, egg, rosemary, about half of the parsley, fennel, and 1/2 tsp salt, and 1/4 tsp pepper. Mix gently to combine. Form into 8 meatballs.
- Heat olive oil in a Dutch oven over medium heat. Add meatballs and cook for 2-3 minutes per side until well browned. Remove to a plate.
- Without wiping out the pan add cabbage and carrots with a heavy pinch of salt and pepper and toss together. Cook, undisturbed, for 5-6 minutes until charred in places and slightly softened. Stir in flour and cook for 1 minutes while stirring. Mix in beer, stock or broth, and white pepper and bring to a simmer. Reduce heat to maintain a low simmer and cook, stirring occasionally, for about 3-4 minutes until just slightly thickened. Remove from heat.
- Add meatballs to the pan and cover. Transfer to oven and bake for 40 minutes.
- Meanwhile, heat a large pot of salted water over high heat. When boiling add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot. Mash potatoes to desired consistency. Stir in butter and 1/4 cup of milk. Add more milk as needed and season with salt and pepper to taste.
- Divide mashed potatoes amongst plates or bowls and top with stew. Sprinkle remaining parsley over the top.