Slow Cooker Meatball Stew
- 26 oz frozen meatballs
- 2/3 cup frozen peas
- 1 medium onion, chopped
- 1 1/2 cups baby carrots
- 2 medium-large russet potatoes, washed, quartered, and chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/3 cups beef broth
- 1/3 cup red wine, optional
- 10.75 oz can condensed tomato soup
- .87 oz brown gravy packet
Place meatball into the slow cooker. Next, add peas, onion, carrots, and potatoes.
Whisk together pepper, salt, garlic powder, broth, wine, soup, and gravy packet.
Pour sauce over the veggies and meatballs. Stir to coat.
Cover and set slow cooker to low. Cooker 6-7 hours. Serve.