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Crock Pot Shipwreck Stew

Crock Pot Shipwreck Stew

A thick and hearty slow-cooked stew with beef, beans, and vegetables in a savory tomato broth. Cozy, flexible, and perfect for families.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 360 kcal

Equipment

  • - Slow cooker (6–7 qt)
  • - Large skillet
  • - Knife & cutting board
  • - Wooden spoon

Ingredients
  

  • - 1 lb ground beef
  • - 1 yellow onion diced
  • - 3 cloves garlic minced
  • - 3 russet potatoes cubed
  • - 3 carrots sliced
  • - 2 celery ribs chopped
  • - 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 cook until soft. Stir in garlic. Drain fat.
  • Add all ingredients to Crock Pot. Stir to combine.
  • Cook on LOW for 7–8 hrs or HIGH for 3–4 hrs.
  • Remove bay leaf, season to taste, and serve hot.

Notes

- Freeze up to 3 months
- Use ground turkey or sausage instead of beef
- For thicker stew, mash a few potatoes before serving
Keyword Crock Pot Shipwreck Stew