4. Prepare the vegetables
Peel and cube the potatoes, slice the carrots, and chop the onion. Try to keep the potato pieces evenly sized so they cook at the same rate.
5. Assemble in the slow cooker
Add the potatoes, carrots, and onion to the bottom of the slow cooker. Place the meatballs on top.
6. Make the broth
In a bowl, mix together the beef broth, tomato sauce, tomato paste, paprika, thyme, salt, and pepper. Stir until smooth.
7. Pour and season
Pour the prepared broth mixture over the meatballs and vegetables. Add the bay leaf on top.
8. Cook low and slow
Cover and cook on:
- Low for 6–8 hours, or
- High for 3–4 hours
The stew is ready when the potatoes are tender and the meatballs are fully cooked.
9. Final touches
Remove the bay leaf. Taste the stew and adjust seasoning if needed. If you prefer a thicker stew, you can mash a few potato pieces into the broth or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Serving Suggestions
Serve the stew hot in deep bowls, optionally garnished with fresh parsley. It pairs beautifully with:
- Crusty bread
- Steamed rice
- A simple green salad
Tips for Success
- Use waxy potatoes (like Yukon Gold) for a creamier texture.
- Don’t skip seasoning layers—season both the meatballs and the broth.
- Make ahead-friendly: This stew tastes even better the next day as the flavors develop.
Conclusion
This Slow Cooker Meatball and Potato Stew is the kind of meal that feels like home—warm, rich, and deeply satisfying. With minimal effort and simple ingredients, you can create a dish that’s perfect for family dinners or meal prepping for the week. Just set it, forget it, and come back to a delicious, ready-to-eat comfort meal.
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