Italian Meatball & Carrot Stew

Instructions

1. 1

   Peel and slice the carrots into thin rounds. Peel and finely chop the garlic cloves. Wash and dice the cucumber.

2. 2

   In a large bowl, combine the lean ground beef, half of the chopped garlic, 1/2 tsp dried oregano, a pinch of salt, and black pepper. Mix well and form into small meatballs (about 2-3 cm in diameter).

3. 3

   Heat the olive oil in a large pot over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.

4. 4

   Add the sliced carrots to the pot and cook for 3-4 minutes, stirring occasionally.

5. 5

   Add the canned tomatoes (with their juice), the remaining oregano, and bring to a simmer.

6. 6

   Gently add the meatballs to the pot. Cover and simmer for 15 minutes, stirring occasionally.

7. 7

   Add the diced cucumber and cook for another 5 minutes, until the vegetables are tender and the meatballs are cooked through.

8. 8

   Season the stew with salt and black pepper to taste.

9. 9

   Roughly chop the roasted peanuts and sprinkle them over the stew just before serving for a crunchy finish.

10. 10

    Serve hot and enjoy your Italian Meatball & Carrot Stew!