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

Scale

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