All-Day Meatball Stew Recipe

By Suzolson

Ingredients

• 2 packages (12 ounces each) frozen fully cooked Italian meatballs
• 5 medium potatoes, peeled and cubed
• 1 pound fresh baby carrots
• 1 medium onion, halved and sliced
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2 cans (8 ounces each) tomato sauce
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 3/4 cup water
• 3/4 cup dry red wine or beef broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/2 cup cold water

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender.
Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until sauce is thickened. Yield: 8 servings (3 quarts).