Step-by-Step Instructions
1. Build the Meatballs
In a large mixing bowl, combine the ground beef, quick oats (or breadcrumbs), milk, egg, minced onion, garlic powder, salt, and pepper. Use your hands to gently mix until everything is just combined—overworking the meat will make the meatballs tough. Roll the mixture into uniform, bite-sized meatballs (about 1 to 1.5 inches in diameter).
Chef’s Tip: To lock in the flavor and ensure the meatballs hold their shape beautifully in the slow cooker, sear them in a hot skillet with a splash of oil for 2 minutes per side before adding them to the pot. They don’t need to be cooked through, just browned on the outside!
2. Layer the Crockpot
Place your chopped potatoes, carrots, and celery into the bottom of a 6-quart slow cooker. Carefully layer your seared meatballs directly on top of the vegetables.
3. Whisk the Gravy Base
In a separate bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, and brown sugar. Pour this mixture gently over the meatballs and vegetables.
4. Low and Slow
Put the lid on your slow cooker. Cook on LOW for 6 to 7 hours (recommended for the most tender results) or on HIGH for 3.5 to 4 hours. You’ll know it’s ready when the carrots and potatoes are completely fork-tender.
5. Thicken it Up
About 20 minutes before serving, whisk your cornstarch and water together in a small small cup to create a smooth slurry. Pour the slurry into the slow cooker, along with your frozen peas. Gently stir—being careful not to break the tender meatballs—and pop the lid back on for 15–20 minutes until the gravy thickens into a rich, glossy sauce.
How to Serve It
This stew is a complete meal all on its own, but to do it true justice, serve it alongside a basket of warm, buttered dinner rolls or thick slices of crusty bread to mop up every last drop of the rich brown gravy
