Shipwreck Stew Recipe
Introduction
Shipwreck Stew is a hearty and comforting slow cooker dish filled with tender beef, potatoes, and flavorful spices. Perfect for busy days, this stew requires minimal prep and delivers a satisfying meal that warms you from the inside out.
Ingredients
- 1 lb. ground beef (10% fat recommended)
- 3 medium russet potatoes (sliced)
- 1 white onion (diced)
- 2 celery ribs (sliced)
- 2 cups sliced mushrooms
- 15 oz. can kidney beans (drained and rinsed)
- 21 oz. Campbell’s tomato soup (two 10.5 oz. cans)
- 1 oz. packet taco seasoning
- 1 1/2 cups water
Instructions
- Step 1: Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat and transfer the beef to the slow cooker.
- Step 2: Add the sliced potatoes, diced onion, sliced celery, mushrooms, kidney beans, tomato soup, taco seasoning, and water to the slow cooker. Stir gently to combine.
- Step 3: Cover and cook on low heat for 7-8 hours. Avoid opening the lid during cooking to maintain heat and flavor.
- Step 4: After cooking, stir the stew and serve. Optionally, top with shredded cheese for extra richness.
Tips & Variations
- For a spicier stew, add a pinch of cayenne pepper or a dash of hot sauce.
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add chopped bell peppers or corn for extra vegetables and color.
- If using a different brand, adjust seasoning amounts to taste.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout. This stew also freezes well for up to 2 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 on the stovetop instead of a slow cooker?
Yes, you can simmer the stew in a large pot on low heat for about 1 to 1.5 hours until the potatoes are tender, stirring occasionally to prevent sticking.
What can I serve with Shipwreck Stew?
This stew pairs well with crusty bread, steamed rice, or a simple green salad for a complete meal.
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Shipwreck Stew Recipe
- Total Time: 7 hours 45 minutes
- Yield: 6 servings 1x
Description
Shipwreck Stew is a hearty and comforting slow cooker recipe combining ground beef, vegetables, kidney beans, and tomato soup with a flavorful taco seasoning. Perfect for an easy and satisfying meal that cooks low and slow, allowing the flavors to meld beautifully.
Ingredients
Meat
- 1 lb. ground beef (10% fat)
Vegetables
- 3 medium russet potatoes, sliced
- 1 white onion, diced
- 2 celery ribs, sliced
- 2 cups sliced mushrooms
Other Ingredients
- 15 oz. can kidney beans, drained and rinsed
- 21 oz. Campbell’s tomato soup (two 10.5 oz cans)
- 1 oz. packet taco seasoning
- 1 1/2 cups water
Instructions
- Brown Beef: Brown the ground beef in a skillet on the stovetop until fully cooked, then drain the excess fat. Transfer the browned beef to the slow cooker.
- Add Vegetables and Ingredients: Add the sliced potatoes, diced onion, sliced celery, sliced mushrooms, drained kidney beans, tomato soup cans, taco seasoning, and 1 1/2 cups of water into the slow cooker. Stir everything together to combine.
- Slow Cook: Cover the slow cooker with the lid and cook on low heat for 7-8 hours. Do not open the lid during this time to maintain consistent cooking temperature.
- Serve: After cooking is complete, stir the stew well. Serve hot, optionally topped with shredded cheese for added flavor.
Notes
- Use low-fat ground beef or substitute with ground turkey for a leaner option.
- Do not lift the lid during cooking time to ensure proper slow cooking.
- Potatoes can be cut thicker or thinner depending on preferred texture.
- Adding cheese on top before serving adds a creamy, rich finish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: Shipwreck Stew, slow cooker stew, ground beef stew, easy stew recipe, tomato soup stew, kidney bean stew
