Slow Cooker Spiced Meatball Stew Recipe
This fragrant spiced meatball stew is perfect for your cold-weather slow cooker comfort food cravings.
Ingredients
- 24 - 30 meatballs fully-cooked
- 1 can of butter beans drained
- 1 onion diced
- 1 green pepper diced
- 2 celery stalks diced
- 1/2 cup of carrots
- 28 oz can of diced tomatoes
- 2 garlic cloves minced
- 2 heaping tbsp tomato paste
- 4 cups 32 oz. chicken stock (low sodium)
- 1/2 cup of water
- 1/3 cup white cooking wine
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp coconut oil or olive oil or butter
- 1 tbsp flour
- 1/2 tbsp salt to taste
- 1 tsp red pepper flakes
- 1/2 tsp cayenne pepper to taste
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1/2 tsp rosemary
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 dash of nutmeg
- 1 dash of ginger
- Garnish:
- Chopped parsley and fresh torn basil leaves.
Instructions
- Heat up coconut oil (or oil of choice) on medium high heat in a skillet. Reduce heat to medium, add flour, and stir constantly until the roux darkens to a caramel color.
- Add garlic, onions, green peppers, and celery to the roux. Cook until the roux returns to a boil. Reduce the heat to low and add salt, white cooking wine, Worcestershire sauce, balsamic vinegar, and allow to simmer for 5-6 minutes.
- Place the meatballs, diced tomatoes, carrots, butter beans, water and about half of the chicken stock to the slow cooker.
- Add red pepper flakes, cayenne, turmeric, coriander, black pepper, rosemary, paprika, oregano, thyme, nutmeg, ginger, tomato paste, and roux mixture into the slow cooker.
- Pour the remaining chicken stock over the ingredients and stir well. Allow the stew to slow cook for 6-8 hours on medium/regular.
- Stir thoroughly before serving and garnish with parsley and basil.
Tried this recipe?Let us know how it was!
