A hearty, comforting stew that combines tender meatballs, potatoes, and vegetables in a rich broth. Serves 6–8.
Ingredients
For the meatballs:
- 1 lb (450 g) ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For the stew:
- 1½ lb (680 g) potatoes, peeled and cut into chunks
- 3 carrots, sliced
- 1 onion, diced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 can (14.5 oz / 410 g) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup frozen peas (optional)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Make the meatballs
- In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, oregano, salt, and pepper.
- Mix gently until combined.
- Form into 1-inch (2.5 cm) meatballs.
- Assemble the stew
- Place the potatoes, carrots, onion, and celery in the slow cooker.
- Add the beef broth, diced tomatoes, tomato paste, thyme, paprika, and bay leaf.
- Stir to combine.
- Add the meatballs
- Carefully place the uncooked meatballs on top of the vegetables and broth mixture.
- Cook
- Cover and cook on:
- Low: 7–8 hours, or
- High: 4–5 hours
- The meatballs should be fully cooked and the potatoes tender.
- Cover and cook on:
- Finish
- During the last 20–30 minutes of cooking, stir in the frozen peas if using.
- Remove the bay leaf.
- Taste and adjust seasoning with salt and pepper.
- Serve
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread or a simple green salad.
Optional Variations
- Use ground turkey or chicken for lighter meatballs.
- Add mushrooms or green beans for extra vegetables.
- Stir in 1/4 cup heavy cream at the end for a creamier stew.
- For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes.
This stew stores well in the refrigerator for up to 4 days and freezes well for up to 3 months. Enjoy!