Introduction

Crock Pot Shipwreck Stew is a hearty and comforting one-pot meal that’s perfect for chilly days. Packed with tender beef, vegetables, and flavorful spices, it simmers low and slow to create a rich and satisfying stew. This easy recipe is great for busy home cooks who want a warm, homemade dinner ready when they walk in the door.

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 for 30 seconds until fragrant. Drain off excess fat if needed.
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 very acidic, add the optional sugar.
Step 3: Cover and cook on LOW for 7–8 hours (preferred) or on HIGH for 3–4 hours, until the potatoes and carrots are tender and the broth has thickened slightly. Avoid lifting the lid too often to maintain cooking temperature.
Step 4: Remove the bay leaf. Taste and adjust the seasoning with additional salt and pepper if needed. Ladle the stew into bowls and serve hot. Garnish with chopped parsley, sour cream, or shredded cheddar for extra comfort.

Tips & Variations

For a richer flavor, brown the beef in batches to avoid overcrowding the pan.
Try swapping kidney beans for black beans or cannellini for a different texture.
Add a pinch of smoked paprika for a subtle smoky depth.
If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir into the stew during the last 30 minutes of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through. This stew also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A black bowl filled with chunky stew sits on a white marbled surface. The stew has three main layers: a base layer of thick brown sauce, a middle layer with large yellow potato cubes and pieces of cooked ground meat with a textured softer look, and a top layer of diced translucent onions, chopped orange carrots, dark kidney beans, and green parsley sprinkled on top. The stew looks hearty and mixed evenly throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Brown it carefully as it cooks faster and add a bit more seasoning to enhance the flavor.

Do I need to peel the potatoes?

Peeling the potatoes is recommended for this recipe to ensure a smooth texture, but you can leave the skins on if you prefer a more rustic stew with added nutrients and texture.