Crock Pot Shipwreck Stew
A slow cooker classic made with pantry staples. Hearty, flavorful, and endlessly adaptable—perfect for cozy dinners.
Equipment
- Large skillet
- - 6–7 qt Crock Pot
- Knife and cutting board
- - Measuring tools
- Ladle
Ingredients
- - 1 lb ground beef
- - 1 large yellow onion diced
- - 3 cloves garlic minced
- - 3 russet potatoes cubed
- - 3 carrots sliced
- - 2 celery ribs sliced
- - 1 15 oz can kidney beans, rinsed
- - 1 14.5 oz can diced tomatoes
- - 1 15 oz can tomato sauce
- - 3 cups beef broth
- - 1 tbsp Worcestershire sauce
- - 1 tsp paprika
- - 1 tsp dried thyme
- - 1 bay leaf
- - 1 tsp kosher salt
- - ½ tsp black pepper
- - Optional: 1 tsp sugar
Instructions
- Brown beef in skillet; add onion and garlic. Cook until softened.
- Add all ingredients to slow cooker. Stir gently.
- Cook on LOW 7–8 hours or HIGH 3–4 hours.
- Remove bay leaf. Adjust seasoning. Serve hot.
Notes
- For thicker stew, mash a few potato cubes before serving
- Vegan version: Use plant-based meat or skip beef
- Gluten-free if using certified GF Worcestershire and broth
- Vegan version: Use plant-based meat or skip beef
- Gluten-free if using certified GF Worcestershire and broth