Shipwreck Stew Recipe

Introduction

Shipwreck Stew is a hearty and comforting one-pot meal perfect for chilly days. Packed with ground beef, potatoes, beans, and corn, it’s a flavorful dish that’s easy to prepare and sure to satisfy the whole family.

Ingredients

• 1.5-2 pounds ground beef
• 5 russet potatoes, thinly sliced
• 5 stalks celery, diced
• 1 large white onion, diced
• 2 (15 ounce) cans whole kernel corn
• 2 (15 ounce) cans red kidney beans, with liquid
• 1 (10.5 ounce) can tomato soup
• 1 (15 ounce) can diced tomatoes, with liquid
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• Salt and pepper to taste
• Optional: 2 cups chicken or beef broth for a thinner soup

Instructions

1. Step 1: Brown the ground beef in a large skillet until fully cooked. Drain the grease and add the beef to the bottom of a slow cooker.
2. Step 2: Add the sliced potatoes, diced onion, diced celery, kidney beans with liquid, corn, diced tomatoes with liquid, tomato soup, garlic powder, chili powder, salt, and pepper into the slow cooker. Cover with the lid.
3. Step 3: Cook on low for 6 to 8 hours until the vegetables are tender and flavors meld.
4. Step 4: If you prefer a thinner stew, stir in chicken or beef broth at the end of cooking. Serve as is or top with shredded cheese and oyster crackers.
5. Alternate stovetop method: Brown the ground beef in a large pot or Dutch oven and drain the grease. Layer the potatoes, onions, celery, kidney beans, corn, diced tomatoes, tomato soup, and seasonings in order in the pot. Add salt and pepper to taste.
6. Step 6: Cook on medium-high heat until the stew begins to boil, then reduce heat to medium-low and simmer covered, stirring occasionally until vegetables are tender, about 45 minutes. Add broth if desired for a thinner stew.

Tips & Variations

• For extra flavor, brown the ground beef with a diced green bell pepper or a jalapeño before adding other ingredients.
• Substitute ground turkey or chicken for a lighter version.
• Add a pinch of smoked paprika for a subtle smoky note.
• Top with shredded cheddar cheese, sour cream, or chopped fresh cilantro for added freshness.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the stew has thickened too much. The flavors often improve after a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Shipwreck Stew vegetarian?

Yes, you can omit the ground beef and add extra beans or vegetables such as mushrooms and bell peppers. Using vegetable broth will keep it fully vegetarian.

Can I freeze Shipwreck Stew?

Absolutely. Cool the stew completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Shipwreck Stew Recipe

Print Recipe

★★★★★

5 from 107 reviews

Shipwreck Stew is a hearty and comforting one-pot meal featuring layers of ground beef, potatoes, beans, corn, and tomatoes seasoned with garlic and chili powder. This versatile stew can be slow-cooked for deep flavors or simmered on the stovetop for a quicker option, making it ideal for family dinners or meal prepping.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (slow cooker) or 45 minutes (stovetop)
• Total Time: 6 hours 15 minutes (slow cooker) or 1 hour (stovetop)
• Yield: 8 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1.5–2 pounds ground beef
• 5 russet potatoes, thinly sliced
• 5 stalks celery, diced
• 1 large white onion, diced
• 2 (15 ounce) cans whole kernel corn
• 2 (15 ounce) cans red kidney beans, with liquid
• 1 (10.5 ounce) can tomato soup
• 1 (15 ounce) can diced tomatoes, with liquid
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• Salt and pepper to taste

Optional Ingredient

• 2 cups chicken or beef broth for a thinner soup

Instructions

1. Brown the beef: In a large skillet, cook the ground beef over medium-high heat until fully browned. Drain off the grease to reduce fat content.
2. Prepare for slow cooker method: Transfer the browned beef to the bottom of the slow cooker.
3. Add remaining ingredients to slow cooker: Layer in the sliced potatoes, diced onions, celery, kidney beans with their liquid, corn, diced tomatoes with liquid, tomato soup, garlic powder, chili powder, salt, and pepper.
4. Cook in slow cooker: Cover and cook on low heat for 6 to 8 hours until vegetables are tender and flavors meld.
5. Adjust consistency (optional): Add chicken or beef broth to the stew if you prefer a thinner consistency, stir well.
6. Serve: Ladle the stew into bowls. For added flair, top with shredded cheese and oyster crackers if desired.
7. Alternative stovetop method – brown beef: Brown the ground beef in a large pot or Dutch oven, draining the grease.
8. Layer ingredients in pot: In order, add potatoes, onions, celery, kidney beans with liquid, corn, diced tomatoes, tomato soup, garlic powder, chili powder, salt, and pepper.
9. Simmer: Bring the mixture to a boil over medium-high heat, then reduce to medium-low heat. Cover and cook, stirring occasionally, for about 45 minutes or until all vegetables are tender.
10. Adjust consistency and serve: Add broth if desired for thinning. Serve hot, optionally garnished with cheese and oyster crackers.

Notes

• You can use either slow cooker or stovetop method depending on your available time and equipment.
• For a thicker stew, omit the optional broth; for a soupier texture, add broth to your desired consistency.
• Oyster crackers and shredded cheese make excellent toppings for added texture and flavor.
• Make sure to use russet potatoes for best texture as they hold up well during slow cooking.
• This dish freezes well; store leftovers in airtight containers and reheat gently.
• Adjust spices to taste; you can increase chili powder for more heat or decrease according to preference.

Keywords: Shipwreck Stew, slow cooker stew, ground beef stew, easy comfort food, hearty stew recipe