This is my favourite type of supper: low carb and totally flavourful and filling. The recipe comes from Hugh Fearnley-Whittingstall (it’s the first one in the link).
Making this stew is a two-step process. First you form the meatballs, fry them, and then set them aside. The recipe calls for lamb but we used ground beef and it worked fine. You then make the stew, which has a stock/tomato base. The final step is to add the meatballs to the stew, and viola, alles ist fertig.
I followed the recipe almost exactly. The stew was absolutely delicious and had the perfect amount of spice and warmth for a fall evening. It’s also quick enough to make for a ‘weeknight’ meal (especially with a helper). I will definitely be making it again.