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Crock Pot Shipwreck Stew

Cozy Crock Pot Shipwreck Stew for Hearty Comfort on a Budget

This budget-friendly Crock Pot Shipwreck Stew combines hearty ground beef, tender potatoes, and sweet carrots in a rich tomato broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Ground Beef Can substitute with ground turkey, chicken, or plant-based crumbles.
For the Vegetables
  • 4-5 cups Chopped Russet Potatoes Can substitute with Yukon golds or red potatoes.
  • 3 medium Diced Carrots Can substitute with parsnips or additional celery.
  • 2-3 stalks Chopped Celery If unavailable, increase onion or add celery seed.
  • 1 medium Diced Yellow Onion Can use sweet onion or shallots.
  • 2 cloves Minced Garlic Can use 1 teaspoon garlic powder as substitute.
For the Broth
  • 1 can Diced Tomatoes Crushed tomatoes or tomato sauce are alternatives.
  • 1 can Kidney Beans Rinse and drain to reduce sodium; can substitute with pinto or black beans.
  • 2 cups Beef Broth Can substitute with chicken or vegetable broth.
  • 2 tablespoons Worcestershire Sauce Soy sauce or coconut aminos can be used.
For Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Thyme
  • 1 leaf Bay Leaf
  • to taste Salt
  • to taste Pepper

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prep the Ground Beef: In a skillet over medium heat, brown the ground beef until nicely browned, about 5-7 minutes. Add diced yellow onion and sauté until softened, about 3-4 minutes. Stir in minced garlic for the last minute, then drain excess fat.
  2. Combine the Vegetables: In your slow cooker, layer in chopped russet potatoes, diced carrots, and chopped celery. Add rinsed kidney beans and diced tomatoes. Pour in beef broth and Worcestershire sauce, followed by paprika, thyme, and a bay leaf.
  3. Add the Beef Mixture: Spoon the browned beef and onion mixture atop the vegetable and broth layer. Gently stir everything together to combine.
  4. Cook the Stew: Cover the Crock Pot and set it to LOW for 7-8 hours or HIGH for 3-4 hours until potatoes and carrots are tender.
  5. Final Touches: Remove the bay leaf, check for seasoning, and adjust with salt and pepper to taste. Serve hot, adding fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Avoid lifting the lid frequently during cooking to maintain heat. For enhanced flavor, refrigerate leftovers overnight before serving. Substitute meats or add extra veggies for variety.

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