Crock Pot Shipwreck Stew Recipe
Introduction
Crock Pot Shipwreck Stew is a hearty and comforting meal perfect for busy days. Packed with tender vegetables, savory ground beef, and a rich tomato broth, it’s easy to prepare and even better when reheated. This stew is a family favorite that warms you from the inside out.
Ingredients
- 1 lb ground beef (85–90% lean)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and cut into 3/4-inch cubes
- 3 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon sugar if tomatoes taste very acidic
Instructions
- Step 1: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned, about 4–5 minutes. Stir in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook another 30 seconds until fragrant. Drain off excess fat if necessary.
- Step 2: In the slow cooker, layer the potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, bay leaf, salt, and pepper. Spoon the browned beef mixture on top and gently stir to combine. If the tomatoes taste sharp, add the optional sugar.
- Step 3: Cover and cook on LOW for 7–8 hours for tender vegetables and rich flavor, or on HIGH for 3–4 hours if short on time. Avoid lifting the lid during cooking to maintain heat and reduce cooking time.
- Step 4: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped parsley, sour cream, or shredded cheddar cheese if desired.
Tips & Variations
- Use ground turkey or chicken instead of beef for a lighter option.
- For extra depth, sauté the diced onions and garlic in a bit of butter before adding to the skillet.
- Add a pinch of red pepper flakes if you prefer a little heat.
- Swap out kidney beans for black beans or chickpeas to change up the texture.
- Leftovers taste even better the next day as the flavors meld together.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this stew without a slow cooker?
Yes, you can simmer the stew on the stovetop over low heat for about 2 hours, stirring occasionally until the vegetables are tender and the flavors have melded.
What can I serve with Shipwreck Stew?
This stew pairs well with crusty bread, cornbread, or a simple green salad for a complete and satisfying meal.
PrintCrock Pot Shipwreck Stew Recipe
A hearty and comforting Crock Pot Shipwreck Stew loaded with tender ground beef, potatoes, carrots, kidney beans, and rich tomato broth slowly cooked to perfection. Easy to prepare and perfect for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 7 to 8 hours (LOW) or 3 to 4 hours (HIGH)
- Total Time: 7 hours 20 minutes (LOW) or 3 hours 20 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef (85–90% lean)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Vegetables and Beans
- 3 medium russet potatoes, peeled and cut into 3/4-inch cubes
- 3 carrots, peeled and sliced 1/2 inch thick
- 2 celery ribs, sliced
- 1 (15 oz) can kidney beans, rinsed and drained
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 3 cups beef broth
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon sugar if tomatoes taste very acidic
Instructions
- Brown the beef and aromatics: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned, about 4–5 minutes. Stir in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant. Drain off excess fat if needed.
- Layer everything in the slow cooker: In the slow cooker, add the potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, bay leaf, salt, and pepper. Spoon the browned beef mixture over the top and gently stir to combine. If your tomatoes taste very acidic, add the optional sugar.
- Cook low and slow: Cover and cook on LOW for 7–8 hours (preferred) or on HIGH for 3–4 hours, until the potatoes and carrots are fork-tender and the broth has thickened slightly. Avoid lifting the lid too often as it can extend cooking time.
- Adjust and serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and serve hot. Optionally garnish with chopped parsley, a dollop of sour cream, or shredded cheddar cheese for a cozy finish.
Notes
- For best flavor and texture, cook on LOW for 7–8 hours rather than HIGH for 3–4 hours.
- Do not frequently lift the slow cooker lid during cooking to avoid longer cook times.
- If you prefer a thicker stew, let it cook uncovered for the last 30 minutes or mash some potatoes slightly.
- Leftovers taste even better the next day as flavors meld.
- Optional garnishes add creaminess and freshness but are not necessary.
Keywords: crock pot stew, shipwreck stew, ground beef stew, slow cooker recipe, comforting stew, easy dinner
