Description
This Crock Pot Shipwreck Stew is a hearty, old-fashioned comfort food made with ground beef, potatoes, beans, and vegetables simmered low and slow in a rich tomato broth. Perfect for busy weeknights, meal prep, or cozy family dinners.
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 ¾-inch cubes
3 carrots, peeled and sliced
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
½ teaspoon black pepper
Optional: 1 teaspoon sugar (if tomatoes are acidic)
Instructions
Heat a large skillet over medium heat. Add ground beef and cook, breaking it up, until mostly browned (4–5 minutes).
Add the diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant. Drain excess fat if needed.
Add 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 on top and gently stir to combine. Add sugar if needed.
Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until vegetables are fork-tender.
Remove bay leaf, taste, and adjust seasoning. Serve hot.
Notes
Browning the beef adds deeper flavor but can be skipped if short on time.
This stew thickens as it sits and tastes even better the next day.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 85 mg