This meatball stew is easy and budget friendly. Potatoes, carrots, mushrooms, and meatballs in a beefy tomato mushroom sauce.
It cooks all day in your slow cooker while you go about your day!
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Have I mentioned how much I love my slow cooker? Pretty sure I have. I just throw everything in in the morning and dinner (sometimes dessert) just magically apprears!
This cold weather calls for some comfort food and the slow cooker is the perfect tool!
I particularly love this recipe because there’s so little prep involved. I slice an onion and cut some potatoes in quarters and toss everything else in.
And it’s very economical and the leftovers freeze great.
Start by spraying your slow cooker with cooking spray.
Put the baby carrots in the bottom. Cut the potatoes into quarters and put them on top of the carrots.
I use baby red potatoes that come in a 1 1/2 pound bag. If you can’t find them, regular red potatoes work just fine. Cut them into about 1″ pieces.
Next come the mushrooms and then the onions.
And finally the meatballs. They don’t even need to be thawed first.
Mix the golden mushroom soup (this is what I use)…
…with the diced tomatoes, thyme, and beef broth together in a bowl.
And pour it over the meatballs.
Then pop on the lid and cook it all day on low, 8-10 hours, or until the potatoes and carrots are tender.
Give your meatball stew a stir before serving and sprinkle on some chopped parsley.
Be sure to check out the Slow Cooker section for lots more tasty slow cooker recipes.
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Adapted from Betty Crocker