Crock Pot Shipwreck Stew Recipe

Introduction

Crock Pot Shipwreck Stew is a hearty, comforting meal packed with tender vegetables, savory ground beef, and a rich tomato broth. Perfect for slow-cooking, it develops deep flavors with minimal hands-on time, making it ideal for busy days.

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 another 30 seconds until fragrant. Drain excess fat if needed.
2. Step 2: In the slow cooker, combine 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 tomatoes taste sharp.
3. Step 3: Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours until potatoes and carrots are tender and the broth thickens slightly. Avoid lifting the lid during cooking to maintain heat.
4. Step 4: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle stew into bowls and serve hot. Garnish with chopped parsley, sour cream, or shredded cheddar if desired.

Tips & Variations

• Brown the beef with onions to develop rich flavor and deepen the stew’s taste.
• Cut potatoes and carrots uniformly (1/2–3/4 inch) to cook evenly without becoming mushy.
• Add a splash of vinegar or lemon juice before serving to brighten the tomato base.
• Try substitutions like ground turkey or plant-based crumbles to lighten the stew.
• For a smoky twist, crumble cooked bacon on top before serving.
• Add chopped spinach or kale 10 minutes before the end of cooking for extra greens.
• Use pearl barley with the broth for a heartier stew texture.

Storage

After cooking, let the stew cool completely and store it in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months and thaw overnight in the fridge. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to loosen the stew.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew gluten-free?

Yes, this stew is naturally gluten-free when using gluten-free Worcestershire sauce and broth. Always check ingredient labels to confirm.

Can I prep this ahead of time?

Absolutely. You can brown the beef and chop the vegetables up to 24 hours ahead, storing them separately in the fridge. Assemble everything in the slow cooker when ready. The stew also tastes better the next day as flavors meld.

Crock Pot Shipwreck Stew Recipe

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★★★★★

4.4 from 118 reviews

• Author: Zoe
• 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 hearty and comforting slow-cooked meal featuring tender ground beef, russet potatoes, carrots, celery, kidney beans, and a rich tomato-based broth infused with aromatic spices and Worcestershire sauce. This easy-to-make stew delivers deep, layered flavors with perfectly tender vegetables, making it ideal for busy days when you want a warm, satisfying dish with minimal hands-on time. Variations include adding smoky bacon, a southwest twist, or extra vegetables to suit your taste.

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Ingredients

Scale 1x2x3x

Meat & Protein

• 1 lb ground beef (85–90% lean)
• 1 (15 oz) can kidney beans, rinsed and drained

Vegetables

• 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

Liquids & Broth

• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce

Spices & Seasonings

• 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 and add the ground beef. 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 until fragrant. Drain off excess fat if needed.
2. Layer everything in the slow cooker: 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. Spoon the browned beef mixture over the top and gently stir to combine. If your 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 rich flavor, or on HIGH for 3–4 hours if you’re short on time. Avoid lifting the lid during cooking to maintain heat and cooking time.
4. Adjust and serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle the stew into bowls and serve hot. Optional garnishes include chopped parsley, sour cream, or shredded cheddar cheese for extra creaminess and flavor.

Notes

• Browning the beef with onion adds deeper flavor through the Maillard reaction.
• Cut potatoes and carrots uniformly (1/2–3/4 inch) to ensure even cooking and texture.
• Season lightly at the start and adjust salt at the end since flavors concentrate during slow cooking.
• To thicken the stew, lightly mash some potato cubes before serving or leave the lid off for the last 20 minutes on HIGH.
• Add a splash of vinegar or squeeze of lemon just before serving to brighten the tomato base if it tastes flat.
• This recipe is naturally gluten-free if using certified gluten-free Worcestershire sauce and broth.
• To make dairy-free, avoid sour cream or cheese garnishes or use plant-based alternatives.
• Prepping the beef and vegetables up to 24 hours ahead stores well in the refrigerator, allowing for quick assembly later.
• Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months; reheat gently with added broth if needed.

• 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: Shipwreck stew, slow cooker stew, ground beef stew, hearty stew, crock pot recipe, easy dinner, comfort food, gluten-free stew