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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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