Meatball Stew

• 2 pounds Ground Beef
• 1 medium onion (diced)
• 1 small Bell Pepper
• 2 cloves Garlic (crushed)
• 32 oz Beef Broth
• 1/4 cup Vegetable or Canola Oil
• 1/3 cup All Purpose Flour
• Scott's Cajun Seasoning
• Salt
• Dried Parsley
• Worcestershire Sauce

Add oil and flour to a 5 quart or larger pot on medium heat, stirring continuously. In this step, a roux is being made. Roux is very easy to burn, so requires constant attention. this step should take approximately 30-40 minutes. The goal is to have a dark brown color similar to chocolate. Once roux is complete, carefully add onions and bell pepper. Continue to stir for another 3-5 minutes. Add garlic and continue to cook for 1 minute. Slowly add beef broth, 2 tsp salt, 1 tbsp Scott's Cajun Seasoning,1 tbsp Worcestershire sauce and stir until it is fully blended. Bring to a boil, then reduce to medium.

In a separate bowl, add ground beef, 2 tbsp Scott's Cajun Seasoning, i tsp salt, 1 tbsp dried parsley and 2 tsp Worcestershire sauce, Mix thoroughly by hand and roll out meatballs to desired size (I made them a little smaller than a tennis ball). Carefully, place them in the pot containing the gravy. Bring to a boil and then reduce to a medium low heat and cover for 1 hour. After 1 hour, if gravy is too thin, continue to cook uncovered until desired gravy consistency is achieved. If gravy is too thick add broth or water to desired consistency and cover and cook for another 20-30 minutes. Serve over rice and enjoy.