Crock Pot Shipwreck Stew Recipe

Introduction

Crock Pot Shipwreck Stew is a comforting, hearty dish perfect for chilly days. Packed with tender potatoes, carrots, ground beef, and a rich tomato broth, it simmers slowly to develop deep, satisfying flavors. This easy slow cooker recipe is great for busy cooks who want a wholesome meal ready when they come home.

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. 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 until fragrant. Drain off excess fat if needed.
2. 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 your tomatoes taste sharp.
3. Step 3: 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 during cooking to maintain temperature.
4. Step 4: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot. Garnish with chopped parsley, a dollop of sour cream, or shredded cheddar if desired.

Tips & Variations

• Brown the beef with onions to develop richer flavor through Maillard reaction.
• Use Yukon gold or red potatoes if russets aren’t available; cut red potatoes smaller as they hold their shape well.
• For a southwest twist, add 1 can corn, 1 teaspoon chili powder, and 1/2 teaspoon cumin, finishing with cilantro and lime.
• Try smoky bacon crumbled on top for added texture and depth.
• For a vegetable boost, stir in chopped spinach or kale 10 minutes before serving until wilted.
• Substitute ground turkey or plant-based crumbles to lighten the dish.

Storage

Let the stew cool completely before storing. Keep leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the stew for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth if the stew has thickened during storage.

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 as long as you use Worcestershire sauce and broth labeled gluten-free. Always check product labels to confirm.

How can I make Crock Pot Shipwreck Stew dairy-free or dairy-light?

The stew base is dairy-free. If you add toppings like sour cream or cheese, you can offer non-dairy alternatives such as plant-based sour cream or shredded dairy-free cheese for those who prefer it.

Crock Pot Shipwreck Stew Recipe

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★★★★★

4.7 from 118 reviews

• Author: Victor
• Total Time: 7 hours 20 minutes to 8 hours 20 minutes (LOW) or 3 hours 20 minutes to 4 hours 20 minutes (HIGH)
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Crock Pot Shipwreck Stew is a comforting, hearty slow-cooker stew featuring tender ground beef, russet potatoes, kidney beans, and a rich tomato-based broth seasoned with Worcestershire sauce, paprika, thyme, and bay leaf. Slow cooking melds deep flavors into a satisfying dish perfect for cozy meals and make-ahead dinners.

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Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb ground beef (85–90% lean)
• 1 large yellow onion, diced
• 3 cloves garlic, minced

Vegetables

• 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

Beans and Tomatoes

• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce

Liquids and Seasonings

• 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)

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Instructions

1. 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, approximately 3 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant. Drain excess fat if needed.
2. Layer everything in the slow cooker: In the slow cooker, add potatoes, carrots, celery, rinsed 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 all ingredients. If the tomatoes taste sharp, add the optional sugar.
3. Cook low and slow: Cover and cook on LOW for 7–8 hours for the most tender vegetables and developed flavor, or on HIGH for 3–4 hours if short on time. Avoid lifting the lid frequently as it extends cooking time.
4. Adjust and serve: Remove and discard the bay leaf. Taste the stew and adjust salt and pepper as desired. Ladle into bowls and serve hot. Garnish with chopped parsley, sour cream, or shredded cheddar cheese for added richness.

Notes

• Use ground turkey, chicken, or plant-based crumbles for a lighter protein option.
• Substitute Yukon gold or red potatoes for russets, cutting red potatoes smaller to account for their firmer texture.
• If celery is unavailable, use extra onion or a pinch of celery seed to maintain flavor.
• Substitute diced tomatoes with crushed tomatoes or tomato soup; add sugar if acidity is high.
• Rinse canned beans to lower sodium content.
• For a thicker stew, mash some 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 before serving to brighten flavors.
• Can be prepared ahead by browning beef and chopping vegetables up to 24 hours in advance and refrigerated separately.
• Refrigerate leftovers up to 4 days; freeze for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 7 to 8 hours on LOW or 3 to 4 hours on HIGH
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Keywords: crock pot stew, shipwreck stew, slow cooker beef stew, hearty stew, ground beef stew, kidney beans stew, tomato stew, comfort food