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Slow cooker meatball stew with vegetables and rich broth

Slow Cooker Meatball Stew

A hearty and comforting dish featuring tender meatballs, flavorful vegetables, and a rich broth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds fully cooked frozen meatballs You can use different kinds of meatballs, like turkey or chicken.
  • 1.5 pounds baby potatoes, halved as needed
  • 3 large carrots, thickly sliced
  • 1 medium yellow onion, chopped Sautéing before adding can enhance flavor.
  • 4 cups beef broth Can substitute with chicken or vegetable broth.
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt Adjust according to taste.
  • 0.25 teaspoon black pepper Adjust according to taste.
  • 2 tablespoons cornstarch Used for thickening the stew.
  • 2 tablespoons cold water To mix with cornstarch for slurry.

Method
 

Preparation
  1. Place the potatoes, carrots, and onion in the bottom of the slow cooker.
  2. Arrange the meatballs over the vegetables.
  3. In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, minced garlic, thyme, salt, and pepper.
  4. Pour the broth mixture into the slow cooker.
Cooking
  1. Cover the cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes and carrots are tender.
  2. Mix the cornstarch and cold water until smooth to make a slurry.
  3. Gently stir the slurry into the stew and cook on HIGH for another 10 to 15 minutes, until slightly thickened.
  4. Taste and adjust the seasoning as needed, then serve warm.

Notes

Serve in deep bowls topped with chopped fresh herbs like parsley. Pairs well with crusty bread or a simple side salad. Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months.