CrockPot Meatball Beef Stew

Ingredients

28 ounces Frozen Meatballs
6 medium Carrots (peeled and sliced)
5 medium Potatoes (peeled and diced into 1/2 to 3/4 inch chunks)
1 medium Yellow Onion (peeled and diced)
32 ounces Beef Stock (low sodium)
2 ounces Dry Onion Soup Mix (1 packet or equivalent homemade mix)
2 cloves Garlic (minced)
2 whole Bay Leaves
1 teaspoon Dried Oregano
1 teaspoon Dried Rosemary
¼ teaspoon Freshly Ground Black Pepper
⅛ teaspoon Kosher Salt
½ cup All-Purpose Flour
1 ½ cup Cold Water

Directions

In a 5 quart or larger slow cooker add the meatballs, sliced carrots, diced potatoes, diced onion, beef stock, onion soup mix, garlic, bay leaves, oregano, rosemary, black pepper and salt.

In a bowl mix the flour and cold water well with a fork until you have a slurry with no lumps.

Add the flour and water slurry to the rest of the ingredients in the Crock-Pot.

Stir to combine and mix everything together.

Cover and cook on LOW for 6 Hours or on HIGH for 4 Hours until the potatoes and carrots are cooked to your desired doneness.

Remove bay leaves from stew and discard.