Name: Crock Pot Shipwreck Stew Recipe
Prep time: 20 min
Cook time: PT-491241H52M44S
Total time: PT-491241H52M44S
Cuisine: American
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)

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

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 for 30 seconds more until fragrant. Drain excess fat if needed.

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 optional sugar if tomatoes taste sharp.

Step 3: Cover and cook on LOW for 7–8 hours for tender vegetables and rich flavor, or on HIGH for 3–4 hours if short on time. Avoid lifting the lid during cooking to maintain heat and moisture.

Step 4: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. Optional garnishes include chopped parsley, a dollop of sour cream, or shredded cheddar cheese.

Tips & Variations

Brown the beef with onions for deeper, savory flavor.

Keep potatoes and carrots cut uniformly (1/2–3/4 inch) to cook evenly without becoming mushy.

For a thicker stew, mash a few potato cubes in the pot before serving, or cook uncovered for the last 20 minutes on HIGH to reduce liquid.

Add a splash of vinegar or a squeeze of lemon juice before serving to brighten the tomato base.

Try variations like adding corn and chili powder for a southwest twist, or crumble cooked bacon for smoky crunch.

Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version.

Storage

Let the stew cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the microwave, adding a splash of broth if the stew has thickened.

FAQs

Can I make this stew gluten-free?

Yes, this stew is naturally gluten-free as long as the Worcestershire sauce and broth you use are certified gluten-free. Always check the labels to be sure.

How can I make Crock Pot Shipwreck Stew dairy-free or dairy-light?

The base recipe is dairy-free. If you choose to add toppings like sour cream or cheese, consider offering plant-based alternatives such as dairy-free sour cream or shredded vegan cheese for those who need it.