Description
Crock Pot Shipwreck Stew is a comforting, dump-and-go meal packed with hearty ingredients, perfect for a cozy night in.
Ingredients
Main Ingredients
- 1 pound ground beef (browned and drained)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and sliced into half moons (about a quarter inch thick)
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 can (8 ounces) tomato sauce
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 cup optional frozen corn or peas (for added flavor and color)
Instructions
Preparation
- Brown the beef in a skillet over medium heat until no pink remains. Drain the fat.
- Prep the veggies while the beef cooks.
- Layer the potatoes, carrots, celery, beef, onion, garlic, beans, diced tomatoes, and tomato sauce in the crock pot.
- Pour in the beef broth and Worcestershire sauce. Sprinkle on smoked paprika, thyme, salt, and pepper.
Cooking
- Cook on Low for 7 to 8 hours or on High for 4 to 5 hours.
- In the last 20 to 30 minutes, stir in corn or peas if using.
- Taste and adjust the seasoning before serving.
Notes
Browning the beef adds flavor. Let the stew rest for 10 minutes after cooking for richer taste. Use low-sodium broth for better control over saltiness. Don’t over-stir to keep potatoes intact.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food