Servings: 8 (3 quarts)

2 packages (12 ounces each) frozen fully cooked Italian meatballs 2 packages (12 ounces each) frozen fully cooked Italian meatballs
5 medium potatoes, peeled and cubed 5 medium potatoes, peeled and cubed
1 pound fresh baby carrots 1 pound fresh baby carrots
1 medium onion, halved and sliced 1 medium onion, halved and sliced
1 jar (4-1/2 ounces) sliced mushrooms, drained 1 jar (4-½ ounces) sliced mushrooms, drained
2 cans (8 ounces each) tomato sauce 2 cans (8 ounces each) tomato sauce
1 can (10-1/2 ounces) condensed beef broth, undiluted 1 can (10-½ ounces) condensed beef broth, undiluted
3/4 cup water ¾ cup water
3/4 cup dry red wine or beef broth ¾ cup dry red wine or beef broth
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/4 teaspoon pepper ¼ teaspoon pepper
2 tablespoons AP flour 2 tablespoons AP flour
1/2 cup cold water ½ cup cold water

Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8 to 10 hours or until vegetables are tender.
Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.