All-Day Meatball Stew

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

1. 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 8-10 hours or until vegetables are tender.
2. Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.

italian meatballs, potatoes, carrots, onion, mushrooms, tomato sauce, condensed beef broth, water, red wine, garlic, pepper, flour, cold water

Taken from www.tasteofhome.com/recipes/all-day-meatball-stew/ (may not work)