All-Day Meatball Stew Recipe
All-Day Meatball Stew Recipe photo by Taste of Home

All-Day Meatball Stew Recipe

Publisher Photo
Frozen meatballs and convenient jarred mushrooms with cans of tomato sauce and beef broth simplify this homey stew that cooks all day. Each bite boasts lots of fresh veggie flavor and comforting rich gravy. It smells so good while it cooks, it’s hard to resist! —Anita Hoffman, Holland, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
MAKES: 8 servings

Ingredients

  • 2 packages (12 ounces each) frozen fully cooked Italian meatballs
  • 5 medium potatoes, peeled and cubed
  • 1 pound fresh baby carrots
  • 1 medium onion, halved and sliced
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 3/4 cup water
  • 3/4 cup dry red wine or beef broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water

Nutritional Facts

1-1/2 cups equals 384 calories, 20 g fat (9 g saturated fat), 41 mg cholesterol, 1,317 mg sodium, 35 g carbohydrate, 5 g fiber, 19 g protein.

Directions

  1. Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender.
  2. Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).
Originally published as All-Day Meatball Stew in Simple & Delicious December/January 2013, p17

Nutritional Facts

1-1/2 cups equals 384 calories, 20 g fat (9 g saturated fat), 41 mg cholesterol, 1,317 mg sodium, 35 g carbohydrate, 5 g fiber, 19 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for All-Day Meatball Stew

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 23, 2013

Very good and easy to make. I used the leftover beef broth (from the 3/4 cup) to mix with the flour for the thickener. Definitely a keeper.

MY REVIEW
Reviewed Jan. 13, 2013

My family loved this. My husband ate the leftovers as meatball sandwiches and added chipotle sauce.

MY REVIEW
Reviewed Nov. 17, 2012

This was a big hit in my home. Very easy and inexpensive to make. I will be making this again.

MY REVIEW
Reviewed Nov. 16, 2012

It smelled good while cooking but it needs much more umph. My kids asked that I not make this one again. :(

MY REVIEW
Reviewed Nov. 10, 2012

This was good, but it needed more zip. Next time I will add cili powder and paprika or use Italian tomato sauce and add extra basil and oregano. Also, it did not thicken very much. I even added corn starch and cooked longer, but it was still soupy, though I carefully measured ingredients. I may add tapioca beads at the beginning next time.

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