How to make slow cooker meatball stew

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Everyone's had a great beef stew come out of their slow cooker. But sometimes, stewing meat can become tired and boring, and while you still want that great taste of beef stew, you don't want the actual meat that gives it that flavor. Enter meatballs, and one of the best stews you've ever made.
This stew is awesome. Not only do the meatballs give it an entirely different texture, but a mix of fresh and frozen veggies lends it depth, along with the splash of red wine that's thrown in along with them. And if you want something other than the vegetables outlined, try playing around with turnips, beets, fennel, or anything else that tickles your fancy.
Slow Cooker Meatball Stew
15 minutes
8 hours, 30 minutes
8 hours, 45 minutes
2 pounds (900 g) frozen meatballs
8 new potatoes, scrubbed and quartered
1 onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, sliced
1 cup (250 ml) red wine
1 6-ounce (175 ml) can tomato paste
3 cups (750 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) dried parsley
1 tablespoon (15 ml) dried oregano
1 dried bay leaf
1 cup (250 ml) frozen peas
1 cup (250 ml) frozen corn
In a 6-quart slow cooker, combine everything except the frozen peas and corn. Stir to combine all ingredients very well. Place lid on and cook on low for 8 hours.
Add the frozen peas and frozen corn, cover again, and cook for another 30 minutes.
Pro tip: Feel like pasta and meatballs instead? Omit the potatoes from the recipe and add 2 cups of cooked pasta when you add the frozen veggies.
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