Simply and long-time juicy!

Meatball Stew In Slow Cooker (Crock-Pot®)

INGREDIENTS

1. 2 lbs ground beef rolled into small meatballs
2. 1 pouch of St-Hubert stew sauce (or brand of your choice)
3. 2 tbsp canola oil
4. 2 cups water
5. 1/4 cup flour (dark toasted if possible)
6. 2 onions, finely chopped
7. 6 medium potatoes, peeled and diced
8. 2 carrots, grated and finely diced
9. 2 stalks of celery, finely diced
10. 1 handful of finely chopped celery leaves
11. salt and freshly ground pepper to taste

PREPARATION

1. Roll the meatballs in dark toasted flour and brown on all sides in hot oil. Set aside.
2. Mix the pouch of sauce and water until uniformly combined. Place in the slow cooker.
3. While stirring, gradually add the potatoes, carrots and celery stalks, then the salt, pepper and celery leaves.
4. At the end, add the meatballs while stirring until uniformly combined.
5. Cover and cook at "LOW" for 7 hours or until cooked through.