Crock Pot Shipwreck Stew
A hearty and forgiving stew made with ground beef, beans, and vegetables, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb ground beef Can substitute with ground turkey, chicken, or plant-based crumbles.
- 4 cups russet potatoes, peeled and cut into 1" cubes Yukon Gold or red potatoes work as alternatives.
- 3 cups carrots, sliced Can use baby carrots or cut into 1/2" rounds.
- 2 stalks celery, chopped Or substitute extra onion.
- 1 medium yellow onion, diced Sweet onion or shallots are also fine.
- 3 cloves garlic, minced Alternatively, use 1 tsp of garlic powder.
- 14.5 oz diced tomatoes Crushed tomatoes or tomato soup can be used as substitutes.
- 8 oz tomato sauce Add a pinch of sugar if too acidic.
- 4 cups beef broth Can substitute with chicken or vegetable broth.
- 1 can kidney beans, drained and rinsed Reduces sodium content.
- 2 tbsp Worcestershire sauce Can substitute with soy sauce or coconut aminos.
- 1 tbsp paprika
- 1 leaf bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
Preparation
- Peel and cube potatoes, slice carrots and celery, dice the onion, and mince the garlic.
- Heat a skillet over medium-high heat. Add the ground beef and cook until just browned, breaking it up as it cooks. Add half the onion and the garlic in the last minute to soften. Drain excess fat if desired.
Cooking
- Place potatoes, carrots, remaining onion and celery into the crock pot. Add the browned beef on top.
- Pour in diced tomatoes and tomato sauce. Add beef broth, Worcestershire sauce, paprika, thyme, bay leaf, salt, and pepper. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Potatoes and carrots should be fork-tender.
- Stir in the rinsed kidney beans for the last 30–60 minutes of cooking to heat through without breaking them apart.
- Remove the bay leaf. Taste and adjust salt, pepper, and add a splash of Worcestershire or a squeeze of lemon if it needs brightness.
- Ladle into bowls with your favorite toppings and sides.
Notes
Dice vegetables into similar-sized pieces so everything cooks evenly. For firmer potatoes, add them halfway through the cook time; for softer, add them at the beginning.