Description
This Crock Pot Shipwreck Stew is a hearty, comforting one-pot meal packed with ground beef, tender vegetables, beans, and a tomato-rich broth. Slow-cooked to perfection, it’s easy, budget-friendly, and full of rich flavor.
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
1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned, 4–5 minutes. Stir in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more, just until fragrant. Drain off excess fat if needed.
2. To the slow cooker, add the potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire, paprika, thyme, bay leaf, salt, and pepper. Spoon the browned beef mixture over the top and gently stir to combine. If your tomatoes taste sharp, add the optional sugar.
3. Cover and cook on LOW for 7–8 hours (preferred) or 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, which can extend the cook time.
4. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. Garnish options: chopped parsley, a dollop of sour cream, or shredded cheddar for a cozy finish.
Notes
Brown the beef and onions first to develop deeper flavor before adding to the slow cooker.
Cut potatoes and carrots in uniform sizes to ensure even cooking and maintain texture.
Season lightly at the start and adjust salt at the end, as flavors concentrate during cooking.
To thicken the stew, mash a few potato cubes before serving or remove the lid for the last 20 minutes on HIGH to reduce.
If the tomato base tastes flat, brighten it up with a splash of vinegar or squeeze of lemon before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg