Crock Pot Shipwreck Stew Recipe
Introduction
Crock Pot Shipwreck Stew is a comforting and hearty slow-cooked meal loaded with tender beef, potatoes, and vegetables. Perfect for busy days, this stew delivers rich flavors with minimal hands-on time. It tastes even better the next day, making it ideal for leftovers.
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
- Step 1: 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 until fragrant. Drain excess fat if needed.
- Step 2: In the slow cooker, combine 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. Add the optional sugar if the tomatoes taste very acidic.
- Step 3: Cover and cook on LOW for 7–8 hours for tender vegetables and developed flavor, or on HIGH for 3–4 hours if short on time. Avoid lifting the lid during cooking to maintain heat and reduce cooking time.
- Step 4: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped parsley, sour cream, or shredded cheddar if desired.
Tips & Variations
- Brown the beef with onions first to develop rich, layered flavors.
- Cut potatoes and carrots into uniform sizes (about 1/2–3/4 inch) to cook evenly without becoming mushy.
- Season lightly at the start and adjust at the end since flavors concentrate during slow cooking.
- For a thicker stew, mash a few potato cubes in the pot before serving or leave the lid off for the last 20 minutes on HIGH.
- Brighten the stew with a splash of vinegar or a squeeze of lemon before serving if the tomato base tastes flat.
- Substitute ground turkey or chicken for a lighter protein option.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this stew gluten-free?
Yes, this recipe is naturally gluten-free if you use gluten-free Worcestershire sauce and beef broth. Always check labels to ensure there are no hidden gluten ingredients.
Can I prepare this stew without a slow cooker?
You can make this stew on the stovetop by simmering on low heat for about 1.5 to 2 hours until the vegetables are tender and flavors meld, stirring occasionally to prevent sticking.
Print
Crock Pot Shipwreck Stew Recipe
- Total Time: 7 hours 20 minutes to 8 hours 20 minutes (LOW) or 3 hours 20 minutes to 4 hours 20 minutes (HIGH)
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Crock Pot Shipwreck Stew is a comforting slow-cooker recipe featuring tender ground beef, hearty potatoes, carrots, and kidney beans in a rich tomato-based broth, perfectly seasoned with thyme, paprika, and Worcestershire sauce. It’s an easy, one-pot meal that develops deep, layered flavors with minimal hands-on time and is perfect for cozy dinners or meal prep.
Ingredients
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
Seasonings & Extras
- 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, just until fragrant. Drain off excess fat if needed.
- Layer everything in the slow cooker: To 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 teaspoon of sugar.
- 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 frequently to prevent extended 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, a dollop of sour cream, or shredded cheddar cheese for extra coziness.
Notes
- Browning the beef with onion adds rich Maillard flavors that deepen the stew’s taste.
- Cut potatoes and carrots into uniform 1/2–3/4 inch pieces for even cooking and to prevent mushiness.
- Season lightly at the start and adjust salt at the end since the broth concentrates as it cooks.
- For a thicker stew, lightly mash a few potato chunks before serving or remove the lid for the last 20 minutes on HIGH.
- Brighten flavors by adding a splash of vinegar or a squeeze of lemon juice before serving if the tomato base tastes flat.
- This stew is naturally gluten-free if using certified gluten-free Worcestershire sauce and beef broth—always check labels.
- Prep Time: 20 minutes
- Cook Time: 7 to 8 hours on LOW or 3 to 4 hours on HIGH
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Keywords: crock pot stew, shipwreck stew, slow cooker beef stew, ground beef stew, hearty stew, easy slow cooker recipe, gluten-free stew
