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Meatball Stew

1½ pounds ground beef
1 tsp. salt
¼ tsp. pepper

4 medium potatoes, cut into chunks
4 medium carrots, cut into chunks (or a couple handfuls of baby carrots)
1 large onion, cut into chunks
½ cup ketchup
½ cup water
1½ tsp. vinegar
½ tsp. dried basil

Combine beef, salt and pepper. Mix well. Shape into 1-inch meatballs.

In a skillet over medium heat, brown meatballs on all sides and drain.

Place potatoes, carrots and onion in a slow cooker, sprinkle with salt and pepper.
Top with meatballs.

Combine the ketchup, water, vinegar, and basil. Pour over meatballs.

Cover and cook on high for 5 to 6 hours (on low, 8-10 hours) or until veggies are tender.

NOW - you get to decide if you love this perfectly seasoned broth, or you may stir in 1 can of cream of mushroom soup and let it heat thru.
Still very well seasoned and yummy, but thicker and more sauce!

Serves 4 nicely.

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