A cozy, family-favorite stew with tender meatballs, hearty potatoes, and a rich savory broth—easy, comforting, and perfect for busy days.
Ingredients (Serves 4–6)
- 1½ lbs (700 g) frozen or homemade meatballs
- 1½ lbs potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt, to taste
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (optional)
Instructions
- Layer ingredients:
- Add potatoes, onion, carrots, garlic, and meatballs to the slow cooker.
- Add liquids & seasoning:
- Pour in beef broth and diced tomatoes.
- Stir in tomato paste, paprika, thyme, black pepper, and salt.
- Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender and meatballs are heated through.
- Thicken (optional):
- Stir in cornstarch slurry during the last 30 minutes if a thicker stew is desired.
- Serve:
- Taste and adjust seasoning.
- Garnish with fresh parsley and serve hot with crusty bread.
Tips & Variations
- 🥔 Creamy version: Stir in ½ cup cream or milk during the last 20 minutes.
- 🌿 Herb swap: Use Italian seasoning instead of thyme.
- 🌶 Spicy kick: Add a pinch of chili flakes.
- 🥕 More veggies: Add peas or green beans in the last hour.
