Ingredients
1
bag (1 lb) ready-to-eat baby-cut carrots
1
lb small red potatoes (2 1/2 to 3 inch), cut into quarters
1
jar (4.5 oz) sliced mushrooms, drained
1
small onion, cut into thin wedges
1
bag (16 oz) frozen cooked meatballs (about 32)
1
jar (12 oz) beef gravy
1
can (14.5 oz) diced tomatoes, undrained
Freshly ground black pepper, if desired
Preparation
In 4- to 5-quart slow cooker, layer all ingredients in order listed.
Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.
