Slow Cooker Hoover Stew

This easy slow cooker Hoover stew uses just 4 simple things. It’s a warm, filling food like old farm families made when money was tight. You mix dry macaroni pasta around frozen beef balls, add two more items, and let it cook into a yummy tomato meal. Start it in the morning, and by dinner, it’s all gone—kids and grown-ups love it!

Serve in big bowls with buttered bread or soft rolls to soak up the tomato juice. Add a salad of lettuce, cucumber slices, and ranch dressing for crunch. Top with cheese if you want. Put pickles and cold tea or milk on the table for a real farm supper feel.

Servings: 6

Ingredients

• 1 jar (24-26 oz) tomato pasta sauce

• 3 cups low-salt beef broth

• 1 bag (24 oz) frozen cooked beef meatballs

• 2 cups dry elbow macaroni

Slow Cooker Hoover Stew: Directions

1. Put a big slow cooker (4-6 quarts) on the counter and plug it in. Pour tomato sauce in the bottom.

2. Add beef broth. Stir well so no thick sauce sticks to the bottom.

3. Dump frozen meatballs in the middle. Let them sink into the sauce pile.

4. Use clean, dry hands to sprinkle dry macaroni around the meatball pile like a ring. Push any high pasta down into the liquid.

5. Put the lid on. Cook on HIGH 2 to 2½ hours, or LOW 4 to 4½ hours. Meatballs get hot inside, pasta gets soft but not soggy. Don’t peek early to keep heat steady.

6. When pasta is soft, stir everything to mix meatballs and pasta in sauce. Add a bit of hot broth or water if too thick.

7. Taste and add salt or pepper if you like. Spoon hot stew into bowls and eat steamy.