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A hearty crockpot stew featuring tender meatballs, potatoes, carrots, celery, and onions simmered in a rich beef gravy. The perfect one-pot comfort food for busy weeknights, meal prep, and family dinners.

Slow Cooker Meatball and Potato Stew

A hearty crockpot stew featuring tender meatballs, potatoes, carrots, celery, and onions simmered in a rich beef gravy. The perfect one-pot comfort food for busy weeknights, meal prep, and family dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • 26 oz frozen meatballs
  • 2 lbs potatoes diced
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 1 onion diced
  • 3 garlic cloves minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • Optional Thickener
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • measuring cups
  • Measuring spoons

Method
 

  1. Add meatballs and vegetables to the slow cooker.
  2. Pour in broth and Worcestershire sauce.
  3. Stir in tomato paste and seasonings.
  4. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
  5. Add cornstarch slurry during the last 15 minutes if desired.
  6. Garnish with parsley and serve hot.

Notes

Frozen meatballs go in directly from the freezer.
Yukon Gold potatoes hold their shape best.
Add peas or corn during the last 30 minutes for extra vegetables.
Store refrigerated for up to 4 days.
Excellent for meal prep and leftovers.