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1
Put the beef in a large bowl and mix in the rice, bread crumbs, 2 T of the mint, 1 T of the cilantro, and the egg.
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2
Mix in the salt, 1/4 tsp of the black pepper, 1/4 tsp of the cumin, and the pinch of red pepper flakes.
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3
Roll into meatballs and chill for 40 minutes.
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4
Heat the oil in a soup pot over medium-high heat.
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5
Once the oil is hot, saute the carrots, onions, and celery for 3-4 minutes until softened.
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6
Add the garlic and saute for a few minutes, then add the tomato paste.
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7
Stir and allow to cook for 1-2 more minutes.
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8
Add the chipotle pepper and adobo sauce, stirring to combine.
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9
Add the remaining black pepper, remaining cumin, and the smoked paprika.
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10
Stir to combine.
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11
Add in the diced russet potatoes and stir to incorporate those, then add in the hot beef stock, and once again, stir.
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12
Once the stew begins to simmer, slowly begin adding the meatballs in a few at a time, and very gently stir to distribute/move them, taking care not to break them up.
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13
Once all the meatballs are added in, allow the stew to gently simmer, covered, for about 30 minutes, occasionally stirring very gently.
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14
After the 30 minutes, add in the diced squash, and continue to cook for additional 5 minutes, or until the squash, potatoes and meatballs are completely tender.
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15
To finish the stew, add in the peas, the lime juice and the remaining 2 teaspoons chopped mint and 1 tablespoon chopped cilantro, and stir to combine.
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16
Top with cheese, chopped cilantro, or tortilla chips as desired.
