Crockpot Burgundy Meatball Stew

Crockpot Burgundy Meatball Stew

By:
Anita H
Edited on Apr 10, 2008

A very easy and flavorful stew. Delicious!

Ingredients

1 (20 oz.) pkge. frozen meatballs, thawed
2 (8 oz.) cans tomato sauce
1 (10 oz.) can beef broth
3/4 cup red wine
3/4 cup water
4-5 potatoes, cut in large cubes
1 (16 oz.) pkge. baby carrots
1 (4 oz.) can mushrooms, drained
1 onion, sliced
1/2 tsp. garlic powder
2 tbsps. flour
1/2 cup cold water

Directions

Place potatoes, carrots, mushrooms, onion, meatballs, tomato sauce, beef broth, wine, and 3/4 cup water in crockpot.
Cover and cook on high for 4-5 hours.
1 hour before it's done, thicken sauce with 2 tbsps. flour into 1/2 cup cold water.


Not a NESTLÉ®-tested recipe.


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