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Slow-cooker meatball-and-smoked-meat stew
Slow-cooker meatball-and-smoked-meat stew

Slow-cooker meatball-and-smoked-meat stew

Preparation 30 minutes
Cooking time 6 hours 30 minutes
Servings 8



  • 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 


  1. 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.
  2. In a non-stick skillet, lightly brown the meatballs in batches of 10, about 5 minutes per batch, stirring. Transfer to a slow cooker.
  3. 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.
  4. Cook for 6 hours on low.
  5. Serve with small potatoes, boiled in salted water and tossed in a bit of butter.
Availability in stores