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Shipwreck Stew Recipe

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4.3 from 81 reviews

Shipwreck Stew is a hearty, comforting slow-cooked dish featuring ground beef, potatoes, vegetables, beans, and tomato soup infused with garlic and chili powders. Perfect for a cozy meal, this stew can be prepared in a slow cooker or on the stovetop, resulting in a flavorful, thick, and satisfying stew with an option to thin it out with broth.

Ingredients

Meat

  • 1.5-2 pounds ground beef

Vegetables

  • 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 (15 ounce) can diced tomatoes, with liquid

Other

  • 1 (10.5 ounce) can tomato soup
  • 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. Brown the Ground Beef: In a large skillet or pot, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain excess grease to avoid a greasy stew.
  2. Prepare Slow Cooker Base: Transfer the cooked ground beef to the bottom of a slow cooker, spreading it evenly.
  3. Add Ingredients to Slow Cooker: Add the thinly sliced potatoes, diced onions, celery, kidney beans with liquid, corn, diced tomatoes with liquid, tomato soup, garlic powder, chili powder, salt, and pepper on top of the beef layer.
  4. Cook in Slow Cooker: Cover with the lid and cook on low for 6 to 8 hours until vegetables are tender and flavors meld together.
  5. Add Broth if Desired: At the end of cooking, stir in chicken or beef broth (up to 2 cups) if you prefer a thinner stew consistency.
  6. Alternative Stovetop Method – Brown Beef: In a large pot such as a Dutch oven, brown the ground beef until fully cooked, then drain grease and leave beef in the pot.
  7. Layer Ingredients in Pot: Layer potatoes, onions, celery, kidney beans, corn, diced tomatoes, tomato soup, and seasonings over the beef. Season with salt and pepper.
  8. Simmer on Stove: Cook on medium-high heat until stew starts to boil, then reduce heat to medium-low. Cover and simmer for about 45 minutes until vegetables are tender, stirring occasionally.
  9. Add Broth if Desired: Towards the end, add chicken or beef broth for a thinner stew consistency if preferred.
  10. Serve: Serve the stew hot, optionally topping with shredded cheese and oyster crackers for extra flavor and texture.

Notes

  • You can adjust chili powder to increase or decrease the spice level.
  • Using dried beans requires pre-cooking before adding to the stew.
  • Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
  • For a vegetarian version, substitute ground beef with plant-based meat or extra beans and vegetable broth.
  • Add cheese and oyster crackers as toppings for added texture and flavor.
  • If stew is too thick, add broth gradually until desired consistency is reached.

Find it online: https://justsosavory.com/shipwreck-stew-recipe/