This Slow Cooker 5-Ingredient Amish Meatball Stew is the kind of comforting, no-fuss supper that fits perfectly into a busy day or a chilly weeknight.
It is inspired by the hearty, humble stews often associated with simple farmhouse cooking: inexpensive ingredients, minimal preparation, long slow cooking, and a satisfying meal waiting at the end of the day.
You literally spread raw cubed potatoes in the slow cooker, add frozen fully cooked meatballs, pour over three simple pantry ingredients, and let the slow cooker handle the rest.
By the time dinner rolls around, the potatoes are tender, the meatballs are hot and juicy, and everything is coated in a rich, savory gravy.
Why You’ll Love This Slow Cooker Meatball Stew
This recipe is particularly useful when you need something filling without spending much time at the stove.
- Only 5 main ingredients
- No need to thaw the meatballs
- No browning required
- Minimal chopping
- Budget-friendly
- Family-sized portions
- Rich, comforting flavor
- Easy to customize
Slow Cooker Amish Meatball Stew
Servings: 6
Ingredients
- 2 pounds frozen fully cooked beef meatballs
- 2½ pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 1 can (14.5 ounces) beef broth
- 1 packet (1 ounce) onion soup mix
Step 1: Prepare the Slow Cooker
Lightly grease a 5- to 6-quart slow cooker with a little oil or cooking spray.
This is not absolutely necessary, but it can make cleanup easier once the thick gravy has finished cooking.
Step 2: Add the Potatoes
Spread the raw cubed potatoes evenly across the bottom of the slow cooker.
Try to create a fairly level layer.
Keeping the potatoes close to the bottom helps them cook thoroughly and allows them to absorb the savory liquid as the stew simmers.
Why Russet Potatoes Work Well
Russet potatoes are a good choice because their starch helps naturally thicken the gravy while they cook.
They also become wonderfully tender after several hours in the slow cooker.
Cutting them into approximately 1-inch cubes helps them cook evenly without disappearing completely into the sauce.
Step 3: Prepare the Creamy Gravy
In a medium bowl, combine the condensed cream of mushroom soup, beef broth, and dry onion soup mix.
Whisk or stir until mostly smooth.
It does not need to be completely uniform. The mixture will blend further as it slowly heats.
Step 4: Pour the Gravy Over the Potatoes
Pour the soup mixture evenly over the cubed potatoes.
Use a spoon to gently spread the sauce so that most of the potatoes are coated or touching some of the liquid.
The potatoes are now sitting in the rich gravy that will slowly thicken around them, but the easiest part comes next: the meatballs go straight in from the freezer.
