Crock-Pot Meatball Beef Stew

By gbvampy1

Ingredients

• 28 ounces frozen meatballs
• 6 whole carrots peeled and sliced
• 5 whole potatoes peeled and diced into 1/2 to 3/4 inch chunks
• 1 whole yellow onion peeled and diced
• 32 ounces beef stock low sodium
• 2 ounces dry onion soup mix 1 packet or equivalent homemade mix
• 2 cloves garlic minced
• 2 whole bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cup cold water

Preparation

Step 1

In a 5 quart or larger Crock-Pot add the meatballs, sliced carrots, diced potatoes, diced onion, beef stock, onion soup mix, garlic, bay leaves, oregano, black pepper and salt.
2. In a bowl mix the flour and cold water well with a fork until you have a slurry with no lumps.
3. Add the flour and water slurry to the rest of the ingredients in the Crock-Pot.
4. Stir to combine and mix everything together.
5. Cover and cook on LOW for 6 Hours or on HIGH for 4 Hours until the potatoes and carrots are cooked to your desired doneness.
6. Remove bay leaves from stew and discard.
7. Serve and enjoy!