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

Scale

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