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.

Ingredients

Scale

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)

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, approximately 3 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant. Drain excess fat if needed.
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.
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.
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