Crock Pot Shipwreck Stew
Crock Pot Shipwreck Stew is a hearty, comforting slow cooker meal made with ground beef, potatoes, kidney beans, tomatoes, onions, and celery in a rich, savory tomato broth. This easy one-pot dinner is perfect for busy weeknights and family meals.
Equipment
- Slow cooker or Crock Pot
- Large skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Serving ladle
Ingredients
- 1.5 lbs ground beef
- 4 medium potatoes peeled or unpeeled and cubed
- 1 large onion diced
- 2 ribs celery chopped
- 2 cans 15 oz each red kidney beans, rinsed and drained
- 1 can 15 oz diced tomatoes, with juices
- 1 can 10.5 oz condensed tomato soup
- 2 cups beef broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- Fresh chopped parsley optional garnish
Instructions
- Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles as it cooks. Drain excess grease.
- Wash and cut the potatoes into evenly sized cubes. Dice the onion and chop the celery.
- Add the potatoes, onion, celery, kidney beans, browned ground beef, diced tomatoes, condensed tomato soup, and beef broth to the slow cooker.
- Sprinkle in the garlic powder, Italian seasoning, salt, and black pepper.
- Stir gently to combine all the ingredients.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the potatoes are fork-tender and the stew is thoroughly heated.
- Stir the stew and taste. Adjust the seasoning as needed.
- Garnish with fresh chopped parsley, if desired, and let the stew rest for 5 minutes before serving.
Notes
Storage:
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 2-3 months for best quality.
- Reheating: Reheat on the stovetop or in the microwave until the center reaches 165°F (74°C). Add a little broth or water if the stew becomes too thick.
