Description
Crock Pot Shipwreck Stew is a hearty, comforting one-pot meal made with ground beef, tender vegetables, beans, and a flavorful tomato-based broth—perfect for chilly nights or meal prep.
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
To enhance flavor, brown the beef and onions first for depth. For a thicker texture, mash a few potato cubes before serving or cook uncovered for the last 20 minutes. Add a splash of vinegar or lemon juice at the end to brighten the tomato base. For variations, try adding corn, bacon, mushrooms, or barley.