Description

Crock Pot Shipwreck Stew is a hearty, comforting slow-cooker stew loaded with tender russet potatoes, carrots, celery, ground beef, kidney beans, and a savory tomato-based broth. This easy-to-make recipe infuses robust flavors through browned beef and aromatics, slow-cooked to perfection for several hours to develop a rich, thick stew that’s perfect for cozy meals any day of the week. The recipe is adaptable with substitutions and add-ins to suit various tastes and dietary preferences.

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 necessary.
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 and gently stir to combine. Add the optional sugar if your tomatoes taste sharp.
Cook low and slow: Cover and cook on LOW for 7–8 hours (preferred) 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 during cooking to maintain temperature and timing.
Adjust and serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle stew into bowls and serve hot. Optional garnishes include chopped parsley, sour cream, or shredded cheddar cheese for an extra cozy finish.

Notes

Brown the beef with onions to develop deeper flavor through Maillard reaction.
Keep potatoes and carrots cut to uniform sizes (about 1/2–3/4 inch) for even cooking and to prevent mushiness.
Season lightly at the start and adjust seasoning at the end to accommodate broth concentration.
For thicker stew, mash a few potato cubes before serving or remove the lid during the last 20 minutes on HIGH to reduce liquid.
Add a splash of vinegar or lemon juice before serving to brighten flavors if stew tastes flat.
This recipe is naturally gluten-free if using certified gluten-free Worcestershire sauce and broth.
Prep ingredients up to 24 hours ahead (brown beef and chop vegetables), refrigerate separately, then assemble later.
Store leftovers in airtight containers refrigerated up to 4 days; freeze up to 3 months. Reheat gently, adding broth if needed.

Prep Time: 20 minutes
Cook Time: 7 hours (LOW) or 3.5 hours (HIGH)
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker stew, crock pot stew, beef stew, comfort food, ground beef recipe, potato stew, hearty stew, easy slow cooker meals