Can I use a different kind of meat?

Yes! Ground turkey works great if you want it lighter. You can also use ground chicken or even sausage for extra flavor. Just brown it first like you would the beef.

Do I have to brown the ground beef first?

I really recommend it. Browning adds flavor and keeps the texture better. Plus, draining the grease helps the stew taste cleaner (and not like it’s wearing an oil slick).

Can I add other vegetables?

Absolutely. Carrots, green beans, peas, or bell peppers all fit right in. This is one of those “use what you’ve got” meals.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . It reheats beautifully and honestly tastes even better the next day.

Can I freeze this stew?

Yes! Let it cool, then freeze in freezer-safe containers for up to 3 months . Thaw overnight in the fridge and reheat on the stove or in the microwave.

How do I make it less thick?

Stir in chicken or beef broth at the end until it’s the consistency you like. Easy fix.

7 Irresistible Crock Pot Shipwreck Stew Wins

Description

Crock Pot Shipwreck Stew is a hearty, comforting slow-cooker dinner made with ground beef, tender potatoes, kidney beans, corn, and tomatoes. This easy dump-and-go recipe is perfect for busy weeknights and feeds a hungry family with minimal effort. Cozy, filling, and budget-friendly, it’s comfort food at its best.

Ingredients

Scale

1.5–2 pounds ground beef
5 russet potatoes, thinly sliced
5 stalks celery, diced
1 large white onion, diced
2 (15 ounce) cans whole kernel corn, undrained
2 (15 ounce) cans red kidney beans, with liquid
1 (10.5 ounce) can tomato soup
1 (15 ounce) can diced tomatoes, with liquid
2 teaspoons garlic powder
2 teaspoons chili powder
Salt and pepper to taste
Optional: 2 cups chicken or beef broth (for thinner consistency)
Optional toppings: shredded cheddar cheese, oyster crackers, sour cream

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Instructions

Slow Cooker Method

Brown the ground beef in a large skillet over medium heat until fully cooked. Drain excess grease.
Add the cooked beef to the bottom of the slow cooker.
Add potatoes, celery, onion, corn (with liquid), kidney beans (with liquid), diced tomatoes (with liquid), tomato soup, garlic powder, chili powder, salt, and pepper.
Stir gently to combine.
Cover and cook on LOW for 6–8 hours, or until potatoes are tender.
If desired, stir in chicken or beef broth at the end for a thinner stew.
Serve hot and top with shredded cheese or crackers if desired.

Stovetop Method

Brown ground beef in a large pot or Dutch oven. Drain grease.
Layer in potatoes, onion, celery, kidney beans, corn, tomatoes, tomato soup, and seasonings.
Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer covered for about 45 minutes, stirring occasionally.
Add broth if desired for thinner consistency.
Serve warm.

Notes

Slice potatoes evenly so they cook at the same rate.

Do not drain the beans or tomatoes — the liquid helps create the stew base.

This stew thickens as it sits. Add broth when reheating if needed.

Stores well in the refrigerator for up to 4 days.

Freezes beautifully for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker)
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 420 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 75 mg