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
Scale
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
