Shipwreck Stew Recipe: Easiest Hearty Slow Cooker Meal

Posted on January 8, 2024 by Sophie

Introduction

Oh, this Shipwreck Stew! It brings back so many memories of chilly evenings and the comforting aroma filling the kitchen. It’s the kind of meal that feels like a warm hug in a bowl, and the best part? You can throw it all together in a snap. Seriously, this recipe is a lifesaver when you need something delicious without a fuss. Get ready for a hearty, satisfying dish that’s almost as easy to make as it is to love!

Why You’ll Love This Recipe

Fast: Prep time is minimal – just a little chopping and browning!
Easy: Most of the work is done by your slow cooker.
Giftable: Make a big batch and freeze portions for busy friends or family.
Crowd-pleasing: It’s a hearty, flavorful dish that everyone, from kids to adults, will devour.

Ingredients

1.5 – 2 pounds ground beef: The savory foundation of our stew.
5 russet potatoes, thinly sliced: These get so tender and soak up all the delicious flavors.
5 stalks celery, diced: Adds a nice subtle crunch and fresh flavor.
1 large white onion, diced: For that essential sweet and savory base.
2 (15 ounce) cans whole kernel corn: A touch of sweetness and texture.
2 (15 ounce) cans red kidney beans, with liquid: They add heartiness and a lovely color. Don’t drain the liquid – it’s flavor!
1 (10.5 ounce) can tomato soup: This is our secret weapon for a rich, tangy broth.
1 (15 ounce) can diced tomatoes, with liquid: More tomato goodness and a little bit of chunkiness.
2 teaspoons garlic powder: Because garlic makes everything better!
2 teaspoons chili powder: Just enough warmth to make it interesting, not too spicy.
Salt and pepper to taste: The final touch to bring all the flavors together.
Optional: 2 cups chicken or beef broth: If you like a soupier stew, this is your magic ingredient.

How to Make It

Alright, let’s get this deliciousness going! It really is as simple as it sounds.

First things first, let’s get that ground beef browned. Grab a skillet and cook your ground beef over medium heat until it’s all nicely browned. Once it’s done, drain off any excess fat. This just makes the stew a little lighter and lets the other flavors shine.
Now, for the easy part! Get your crock pot out. Dump in the browned ground beef. Then, add your sliced potatoes, diced celery, diced onion, both cans of corn, and those wonderful kidney beans with all their liquid.
Next, pour in the can of tomato soup and the can of diced tomatoes with their liquid. Sprinkle in the garlic powder and chili powder. I like to give it a little stir at this point just to get things acquainted.
Time to season! Add salt and pepper to your liking. Taste is king, so season until it makes your taste buds happy.
Now, if you’re someone who loves a really brothy stew, this is where you add your optional chicken or beef broth. Two cups is a good starting point, but you can add a little more if you prefer.
Pop the lid on your crock pot, set it to low for 6-8 hours, or if you’re in a bit of a hurry, you can cook it on high for 3-4 hours. The magic happens while you’re busy doing other things!

Substitutions & Additions

This recipe is wonderfully forgiving! Feel free to get creative and make it your own.

Ground Turkey or Chicken: If you prefer lighter meat, ground turkey or chicken works beautifully.
Other Beans: Black beans or cannellini beans would be a lovely alternative to kidney beans.
Vegetables: Want to add more veggies? Diced carrots, bell peppers, or even some frozen peas added in the last hour of cooking would be fantastic.
Spices: If you like a little more heat, a pinch of cayenne pepper or some red pepper flakes will do the trick. A bay leaf simmered in the stew adds another layer of depth.
Thickerener: If your stew isn’t as thick as you like after cooking, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crock pot during the last 30 minutes of cooking.

Tips for Success

A few little tricks to ensure your Shipwreck Stew is absolutely perfect every time!

Potato Slicing: Try to slice your potatoes relatively uniformly. This helps them cook evenly. No need to peel them if you like the extra fiber and rustic look!
Don’t Overfill: Make sure your crock pot isn’t overflowing. It needs room to bubble and cook properly.
Prep Ahead: You can dice all your veggies and measure out your spices the night before. Just store them in airtight containers in the fridge, and then it’s just a matter of browning the meat and dumping everything in the crock pot in the morning.
Stirring is Optional: While I like to give it a little stir after adding everything, it’s not strictly necessary. Your crock pot is going to do all the heavy lifting!

How to Store It

Leftovers? Hooray! Shipwreck Stew is even better the next day.

Once cooled, transfer your stew into airtight containers. It will keep in the refrigerator for 3-4 days.
To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions.
This stew also freezes beautifully! Let it cool completely, then divide it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Got a question about this crowd-pleasing stew? We’ve got answers!

Can I make this on the stovetop?: Yes, you absolutely can! Brown the beef and sauté the onions and celery in a large pot or Dutch oven. Then add the remaining ingredients (except broth, if using) and simmer for about 45-60 minutes, or until potatoes are tender. Add broth if desired for a thinner consistency.
Is this stew spicy?: This recipe has a mild warmth from the chili powder, but it’s not spicy. If you prefer a spicier stew, feel free to add more chili powder or a pinch of cayenne pepper.
Can I use canned potatoes?: While fresh potatoes give the best texture, you could technically use canned diced potatoes. Add them in the last hour of cooking on low or the last 30 minutes on high to prevent them from getting too mushy.

Shipwreck Stew

Print Recipe

A hearty, comforting, and easy-to-make stew that’s perfect for chilly evenings. It utilizes a slow cooker for minimal fuss and can be made ahead and frozen.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings

Ingredients

Scale

Main ingredients

2 pounds ground beef (savory foundation)
5 russet potatoes (thinly sliced, get so tender and soak up all the delicious flavors)
5 stalks celery (diced, adds a nice subtle crunch and fresh flavor)
1 large white onion (diced, for that essential sweet and savory base)
2 (15 ounce) cans whole kernel corn (a touch of sweetness and texture)
2 (15 ounce) cans red kidney beans (with liquid, they add heartiness and a lovely color. Don’t drain the liquid – it’s flavor!)
1 (10.5 ounce) can tomato soup (our secret weapon for a rich, tangy broth)
1 (15 ounce) can diced tomatoes (with liquid, more tomato goodness and a little bit of chunkiness)
2 teaspoons garlic powder (because garlic makes everything better!)
2 teaspoons chili powder (just enough warmth to make it interesting, not too spicy)
0 to taste salt (the final touch to bring all the flavors together)
0 to taste pepper (the final touch to bring all the flavors together)
2 cups chicken or beef broth (optional, if you like a soupier stew)

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Instructions

Brown the ground beef in a skillet over medium heat until nicely browned. Drain off any excess fat.
In your crock pot, combine the browned ground beef, sliced potatoes, diced celery, diced onion, both cans of corn, and kidney beans with their liquid.
Pour in the tomato soup and diced tomatoes with their liquid. Sprinkle in the garlic powder and chili powder. Stir to combine.
Season with salt and pepper to your liking.
If desired, add the optional chicken or beef broth for a soupier stew.
Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours.

Notes

Shipwreck Stew is even better the next day. Leftovers can be stored in airtight containers in the refrigerator for 3-4 days or frozen for up to 3 months.