🍲 Slow Cooker Meatball & Potato Stew
A hearty, comforting stew where tender meatballs simmer slowly with potatoes and vegetables in a rich broth. Perfect for cold days and very easy to prepare.
🛒 Ingredients (Serves 6)
Meatballs
- 1 lb ground beef
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp finely chopped onion
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp chopped parsley (optional)
Stew
- 4 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 celery stalk, chopped
- 1 small onion, diced
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Optional:
- 1 cup green beans or peas
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
🥣 Instructions
1️⃣ Make the meatballs
Mix ground beef, breadcrumbs, egg, onion, garlic, salt, pepper, paprika, and parsley.
Roll into 1-inch meatballs.
(Optional: Brown them quickly in a skillet for extra flavor.)
2️⃣ Add vegetables to slow cooker
Place potatoes, carrots, celery, and onion in the slow cooker.
3️⃣ Add meatballs
Place the meatballs on top of the vegetables.
4️⃣ Make the broth
Mix beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf.
Pour over everything.
5️⃣ Cook
- Low: 6–7 hours
- High: 3–4 hours
6️⃣ Thicken (optional)
Stir in the cornstarch slurry during the last 20 minutes if you want a thicker stew.
7️⃣ Serve
Remove bay leaf and garnish with fresh parsley.
💡 Tips
- Yukon Gold potatoes hold their shape best.
- Browning the meatballs first gives deeper flavor but isn’t required.
- Add peas during the last 20 minutes so they stay bright.
🍽️ Good with: crusty bread, biscuits, or homemade yeast rolls.
If you’d like, I can also give you:
- a very old farmhouse meatball potato stew (super thick and rustic)
- a creamy Scandinavian-style version
- or a one-pot stovetop version that cooks in 45 minutes.
