Slow-Cooked Meatball Stew
I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening. —Iris Schultz, Miamisburg, Ohio
Ingredients
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 1 pound fresh baby carrots, quartered
- 1 large onion, chopped
- 3 celery ribs, sliced
- 1 package (12 ounces) frozen fully cooked home-style meatballs
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (10-1/2 ounces) beef gravy
- 1 cup water
- 1 envelope onion soup mix
- 2 teaspoons beef bouillon granules
Reviews
It’s an easy recipe and ok in terms of flavor but nothing I’m excited to eat again.
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I had some tomato juice on hand that I wanted to use up and it worked fine in this recipe. So easy and very tasty!
delicious! timing is right on - about 20 minutes prep and then slow cooked all day long. Now I need to convert an Instant Pot recipe!
We loved this recipe. Didn't change a thing. Look forward to making this again and again in the future.
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We loved this stew. I've made it a couple of times and it was even better each time I make it. I didn't change a thing.
Turned it into stove-top soup. Made homemade beef gravy and skipping the onion soup mix, added onion powder to taste. Used 2 cups Trader Joe's Creamy Tomato soup, 1 1/2 teaspoons basil, 2 Tablespoons dried parsley and quartered the Wellesley Farms beef meatballs. Sprinkled with Parmesan. Very Good!
Sorry, I have not-yet found (other than home made) a frozen meatball that did not make me retch. What brand to you use?
We really enjoyed this recipe more than I thought we would. The flavors were really nice. It was nice and thick like a good stew should be. The meatballs I used left a thin layer of grease that scooped off easily.