Crock Pot Shipwreck Stew
A slow cooker classic made with pantry staples. Hearty, flavorful, and endlessly adaptable—perfect for cozy dinners.
Equipment
- - Large skillet
- - 6–7 qt Crock Pot
- Knife and cutting board
- - Measuring tools
- Ladle
Ingredients
- - 1 lb ground beef 85–90% lean
- - 1 large yellow onion diced
- - 3 cloves garlic minced
- - 3 medium russet potatoes cubed
- - 3 carrots sliced
- - 2 celery stalks sliced
- - 1 15 oz can kidney beans, drained
- - 1 14.5 oz can diced tomatoes
- - 1 15 oz can tomato sauce
- - 3 cups beef broth
- - 1 tbsp Worcestershire sauce
- - 1 tsp paprika
- - 1 tsp dried thyme
- - 1 bay leaf
- - 1 tsp kosher salt
- - ½ tsp black pepper
- - Optional: 1 tsp sugar
Instructions
- Brown beef in a skillet. Add onion and garlic; cook until fragrant. Drain excess fat.
- Add all ingredients to the Crock Pot. Stir gently.
- Cook on LOW 7–8 hrs or HIGH 3–4 hrs.
- Remove bay leaf. Adjust seasoning. Serve hot.
Notes
- Use plant-based crumbles for a vegetarian version.
- Add chili powder and corn for a Tex-Mex twist.
- Mash potatoes to thicken naturally.
- Garnish with parsley, cheddar, or sour cream.
- Add chili powder and corn for a Tex-Mex twist.
- Mash potatoes to thicken naturally.
- Garnish with parsley, cheddar, or sour cream.