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Crock Pot Shipwreck Stew Recipe

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★★★★★

4.5 from 97 reviews

This Crock Pot Shipwreck Stew is a comforting and hearty slow-cooked meal packed with ground beef, potatoes, carrots, and kidney beans in a rich tomato-based broth. Perfect for warming up on chilly days, this stew is easy to prepare with minimal hands-on time, allowing flavors to meld together over several hours for a satisfying and flavorful dish.

Ingredients

Scale

Main 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

Seasonings and Extras

  • 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

  1. 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, approximately 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Drain off excess fat if needed to avoid greasiness in the stew.
  2. Layer everything 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 to the slow cooker. Spoon the browned beef mixture over the top. Gently stir everything together to combine well. If the canned tomatoes taste particularly acidic, add the optional teaspoon of sugar to balance the flavors.
  3. Cook low and slow: Cover the slow cooker and set to cook on LOW for 7–8 hours, which is preferred to allow maximum flavor development. Alternatively, cook on HIGH for 3–4 hours. The stew is done when the potatoes and carrots are fork-tender and the broth has thickened slightly. Avoid lifting the lid frequently during cooking to maintain temperature and reduce cooking time.
  4. Adjust and serve: Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into serving bowls and serve hot. Optional garnishes include freshly chopped parsley, a dollop of sour cream, or shredded cheddar cheese to add extra richness and color.

Notes

  • To reduce sodium, opt for low-sodium beef broth and adjust added salt accordingly.
  • For a thicker stew, you can mash a few potato cubes before stirring at the end of cooking.
  • Ground turkey or chicken can be substituted for ground beef for a leaner option.
  • Adding a splash of vinegar or a squeeze of lemon juice before serving can help brighten flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: crock pot stew, shipwreck stew, slow cooker beef stew, hearty stew, comfort food, easy stew recipe

Find it online: https://ricoloranz.com/crock-pot-shipwreck-stew-recipe/