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How to Make Crock Pot Shipwreck Stew
Ingredients You’ll Need:
* 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
* 3 cups beef broth
* 3 tablespoon Worcestershire sauce
* 2 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
Step-by-Step Instructions:
1. 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, 4–5 minutes. Stir in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more, just until fragrant. Drain off excess fat if needed.
2. Layer everything in the slow cooker
To the slow cooker, add the potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire, 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 sugar.
Cook low and slow
Cover and cook on LOW for 7–8 hours(preferred) or HIGH for 3–4 hours, until the potatoes and carrots are fork-tender and the broth has thickened slightly. Avoid lifting the lid too often, which can extend the cook
4. Adjust and serve
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. Garnish options: chopped parsley, a dollop of sour cream, or shredded cheddar for a cozy finish.
I made this Thursday night. I was so good. We loved it. I’ll be making this again.
Ingredients You’ll Need:
* 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
* 3 cups beef broth
* 3 tablespoon Worcestershire sauce
* 2 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
Step-by-Step Instructions:
1. 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, 4–5 minutes. Stir in the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more, just until fragrant. Drain off excess fat if needed.
2. Layer everything in the slow cooker
To the slow cooker, add the potatoes, carrots, celery, kidney beans, diced tomatoes, tomato sauce, beef broth, Worcestershire, 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 sugar.
Cook low and slow
Cover and cook on LOW for 7–8 hours(preferred) or HIGH for 3–4 hours, until the potatoes and carrots are fork-tender and the broth has thickened slightly. Avoid lifting the lid too often, which can extend the cook
4. Adjust and serve
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. Garnish options: chopped parsley, a dollop of sour cream, or shredded cheddar for a cozy finish.
I made this Thursday night. I was so good. We loved it. I’ll be making this again.
