Slow-cooker meatball-and-smoked-meat stew
- 1 kg (2 1/4 lb) medium ground beef
- 250 ml (1 cup) bread crumbs
- 180 ml (3/4 cup) milk
- 2 eggs
- 1 medium onion, grated
- 30 ml (2 tbsp) steak spice
- Salt and freshly ground pepper, to taste
- 250 ml (1 cup) flour
- 45 ml (3 tbsp) olive oil
- 250 ml (1 cup) dry white wine
- 1.5 L (6 cups) beef bouillon
- 3 carrots, sliced
- 2 sticks celery, sliced
- 454 g (1 lb) smoked meat, diced
- In a large bowl, combine all the meatball ingredients, except the flour and oil. Place the flour on a plate. Shape 40 meatballs, about 30 ml each, roll them in the flour, and transfer to a clean plate.
- In a non-stick skillet, lightly brown the meatballs in batches of 10, about 5 minutes per batch, stirring. Transfer to a slow cooker.
- Deglaze the skillet with the wine and reduce to three-quarters. Add the bouillon and heat for 5 minutes. Cover the meatballs with this sauce then add the carrots, celery and smoked meat.
- Cook for 6 hours on low.
- Serve with small potatoes, boiled in salted water and tossed in a bit of butter.