Crock Pot Shipwreck Stew
A hearty and easy one-pot comfort meal perfect for busy nights. Ground beef, beans, and vegetables come together in a slow cooker for a savory dish that fills the house with delicious smells.
Ingredients
Main ingredients
- 1 pound ground beef (80/20 for flavor; leaner if you prefer less fat)
- 1 medium onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 3 medium carrots, sliced (about 2–3 cups)
- 3 medium potatoes, diced (Yukon or russet work well)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juices)
- 2 cups beef broth (substitute vegetable broth for a lighter flavor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Preparation
- Heat a skillet over medium. Add the ground beef, chopped onion, and minced garlic. Cook, breaking the beef into pieces, until no pink remains and the onion is softened.
- Drain excess fat from the skillet and transfer the beef mixture to the slow cooker.
- Add sliced carrots, diced potatoes, drained kidney beans, drained corn, diced tomatoes (with their juices), and beef broth.
- Stir in the Worcestershire sauce, oregano, basil, and a generous pinch of salt and pepper. Mix to combine.
Cooking
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until potatoes and carrots are fork-tender.
- Taste and adjust seasoning before serving. If the stew is thinner than you like, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the stew, and cook on high for 10-15 minutes to thicken.
Notes
Refrigerate leftovers within 2 hours in airtigh containers. Consume within 3–4 days. Cool completely before freezing in freezer-safe containers for up to 3 months. Thaw overnight before reheating.