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This stew is one of the easiest recipes I have and is liked by everyone in my family. It really doesn't get any simpler than this. Everything is readily available at my local grocer and putting  this together is so fast you'll almost feel guilty about it.

Frozen potato wedges often come pre-seasoned and make a great addition to this stew. All herbs  intensify in flavor as they cook, so the last half hour is all that is necessary for the full flavor of the thyme to come out. This also doubles easily (it's the only way it feeds my entire family) as long as you are using a large enough slow-cooker - 5 quart capacity does well.

Serve this with a leafy green salad and crusty bread and your family will think you spent hours slaving away at the stove.

Slow-Cooker Meatball Stew

Hands-On Time: 5 minutes
Ready In: 4-8 hours
Serves: 4

Ingredients:

1 pound frozen meatballs
1 pound frozen roast potatoes
1/2 pound frozen cut green beans
1/2 pound frozen baby carrots
1 can (15 oz.) beef stock or broth
1 tablespoon tomato paste
1/4 teaspoon dried thyme leaves
flour and water as needed

Directions:

1. Combine meatballs, potatoes, green beans and carrots in a slow cooker.
2. Mix together stock and tomato paste until well blended. Pour over meatballs and vegetables.
3. Cook on HIGH setting for 3 1/2 hours or LOW setting for 7 1/2 hours.
4. During last 30 minutes of cooking add thyme leaves.
5. For a thicker sauce, turn cooker to HIGH setting, combine 2 tablespoons flour and 1/4 cup water and  whisk into stew liquid.