Hearty Meatball Stew

Another Giada De Laurentiis inspired recipe tonight.  I intentionally made extra meatballs and sauce last night to use in this recipe tonight.  What a great way to use up leftovers (which I am not a big fan of leftovers for dinner; lunch ok, dinner, um, not so much).  I don't have much of anything to say about today or tonight's dinner choice.  The day was quiet, I plodded along with some necessary computer work, caught up with those chores you tend to keep putting off and assembled my stew and smelled it simmer all afternoon.  Actually, I don't mind a day without chaos or drama.  A laid back stew that cooked slow and steady along with a laid back day that turned out to be pretty productive, was a perfect combination.

Hearty Meatball Stew

Leftover meatballs and sauce (or make 6-8 fresh meatballs along with a (15 oz.) can of diced tomatoes
Small Chopped Onion
1 red bell pepper, chopped
2 tsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 lb. white button mushrooms
2 potatoes (I used 3, because 2 were on the small side) in 1 inch pieces
1 bag of frozen green beans
1-1/2 c. of either beef or chicken stock
Crushed red pepper to taste

 Saute the onion in a heavy pot.
Add the meatballs and leftover sauce.
Add the red pepper, mushrooms, potatoes, salt and pepper.  Cook for 2 minutes until bubbly.

Add the broth, salt and pepper.
Bring up to a boil and then turn down and simmer for 30-40 minutes.
Add the green beans and red pepper flakes. Continue to simmer for at least 30 minutes.

Serve with a sprinkle of parmesan cheese and enjoy!