Ingredients
2 packages (12 ounces each) frozen fully cooked Italian meatballs5 medium potatoes, peeled and cubed1 pound fresh baby carrots1 medium onion, halved and sliced1 jar (4-1/2 ounces) sliced mushrooms, drained2 cans (8 ounces each) tomato sauce1 can (10-1/2 ounces) condensed beef broth, undiluted3/4 cup water3/4 cup dry red wine or beef broth1/2 teaspoon garlic powder1/4 teaspoon pepper2 tablespoons all-purpose flour1/2 cup cold water
Preparation
Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low until vegetables are tender, 8-10 hours.
Combine flour and water until smooth; gradually stir into stew. Cover and cook on high until thickened, about 30 minutes.
