Crock Pot Shipwreck Stew Recipe
Introduction
Crock Pot Shipwreck Stew is a hearty and comforting slow-cooked meal packed with tender potatoes, ground beef, and a rich tomato broth. Perfect for busy days, this stew develops deep flavors over hours and pairs wonderfully with simple sides or crusty bread.
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
- Step 1: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned, about 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.
- Step 2: In the slow cooker, layer the potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, bay leaf, salt, and pepper. Spoon the browned beef mixture over the top and gently stir to combine. Add the optional sugar if the tomatoes taste sharp.
- Step 3: Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the potatoes and carrots are fork-tender and the broth has thickened slightly. Avoid lifting the lid during cooking to maintain heat and timing.
- Step 4: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and serve hot. Optional garnishes include chopped parsley, a dollop of sour cream, or shredded cheddar cheese for extra warmth and flavor.
Tips & Variations
- Brown the beef with onion to develop deeper, richer flavors through the Maillard reaction.
- Cut potatoes and carrots to uniform sizes (about 1/2–3/4 inch) to ensure even cooking without mushiness.
- For a thicker stew, mash a few potato pieces in the pot before serving or uncover and cook on HIGH for the last 20 minutes to reduce liquid.
- Add a splash of vinegar or lemon juice before serving to brighten the tomato base if it tastes flat.
- Substitute ground turkey or chicken for a lighter version, or mix half beef with Italian sausage for extra richness.
- Try adding 1 can corn, 1 teaspoon chili powder, and 1/2 teaspoon cumin for a southwest twist, finished with cilantro and lime.
- For an Italian flair, swap thyme for Italian seasoning, add sliced zucchini in the last hour, and top with Parmesan cheese.
- Add chopped spinach or kale 10 minutes before serving for an easy vegetable boost.
Storage
Allow the stew to cool completely before transferring to airtight containers. Refrigerate leftovers for up to 4 days. For longer storage, freeze the stew for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this stew gluten-free?
Yes, this recipe is naturally gluten-free if you use Worcestershire sauce and broth labeled gluten-free. Always verify ingredient labels to ensure no hidden gluten.
How can I make Crock Pot Shipwreck Stew dairy-free or dairy-light?
The base recipe contains no dairy. If you add toppings like sour cream or cheese, consider offering plant-based alternatives such as dairy-free sour cream or shredded vegan cheese.
Print
Crock Pot Shipwreck Stew Recipe
- Total Time: 7 hours 20 minutes to 8 hours 20 minutes (on LOW) or 3 hours 20 minutes to 4 hours 20 minutes (on HIGH)
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Crock Pot Shipwreck Stew is a hearty and comforting slow-cooker recipe featuring tender ground beef, russet potatoes, aromatic vegetables, kidney beans, and a rich tomato-beef broth. This easy-to-make stew builds deep, savory flavors through browning the beef and slow simmering, resulting in a thick, flavorful dish perfect for cozy meals. The recipe is naturally gluten-free and can be adapted with various protein and vegetable substitutions for versatility.
Ingredients
Main 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
- Brown the beef and aromatics: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned, about 4–5 minutes. Stir in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. Drain excess fat if needed.
- Layer everything in the slow cooker: Add the 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 over the top. Gently stir to combine. If the tomatoes taste sharp, add the optional sugar.
- Cook low and slow: Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours until the potatoes and carrots are fork-tender and the broth has thickened slightly. Avoid lifting the lid frequently to maintain heat and cook time.
- Adjust and serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and serve hot. Garnish options include chopped parsley, sour cream, or shredded cheddar cheese for added richness.
Notes
- Brown the ground beef and onions to develop rich, deep flavors through Maillard reaction.
- Cut potatoes and carrots into uniform pieces (1/2 to 3/4 inch) to ensure even cooking and prevent mushiness.
- Season the stew lightly at the start and adjust salt and pepper at the end to account for broth concentration.
- For a thicker stew, mash a few potato cubes in the pot before serving or cook uncovered for the last 20 minutes on HIGH.
- Add a splash of vinegar or lemon juice at the end to brighten the tomato broth if it tastes dull.
- Substitute ground beef with ground turkey, chicken, or plant-based crumbles for a lighter version.
- Use Yukon gold or red potatoes as alternatives to russets; cut red potatoes smaller as they hold shape better.
- Rinse and drain canned beans to reduce sodium content.
- Store leftovers refrigerated up to 4 days or freeze for up to 3 months. Reheat gently with added broth if thickened.
- The recipe is naturally gluten-free if Worcestershire and broth are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours on LOW or 3-4 hours on HIGH
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Keywords: Crock Pot Shipwreck Stew, Slow Cooker Stew, Ground Beef Stew, Hearty Stew, Comfort Food, Gluten-Free Stew, Easy Slow Cooker Recipe
