Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Yield: 8-10 servings
Are you looking for a simple meal to serve to your family during busy days? This Shipwreck Stew is an amazing option! This stew is loaded with ground beef, veggies, and beans that will surely keep you full. This stew is perfect to pair with buttery rolls or garlic bread for an easy, cozy meal all year round!
This stew is a great freezer and make-ahead meal. You can keep this stew in freezer-safe containers or zip top bags and freeze it for up to 2 to 3 months. Or store in the fridge for up to 3 to 5 days. When ready to serve, reheat the stew in a saucepan or Dutch oven. If the stew is frozen, thaw it in the fridge overnight before reheating. In my opinion, this stew is even better each time it is reheated!
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INGREDIENTS
5-7 potatoes, peeled (if desired) and sliced thin or cubed
2 lbs ground beef
1 large onion, sliced thinly or finely chopped
2 cans (15.5-16 ounces each) of dark red kidney beans, liquid included
2 cans (14.5 ounces each) of diced tomatoes, juice included
2 cans (15 ounces each) whole kernel corn, liquid included
salt & pepper to taste
5-7 stalks of celery, chopped
HOW TO MAKE SHIPWRECK STEW
Step 1: Cook the ground beef in a large pot over medium-high heat while breaking the meat into chunks as it cooks until browned. Drain the excess grease when done.
Step 2: To the ground beef, add the potatoes on top, followed by the onions, celery, kidney beans, corn, and tomatoes. To taste, season with salt and pepper.
Step 3: Cook the stew over medium-high heat until it begins to boil. Once boiling, adjust the heat to medium-low, put the lid on, and simmer for about 45 minutes, stirring often or until the veggies are tender.
NOTES:
Leftover stew is amazing and reheats perfectly.
You are welcome to add other spices or seasonings.
If you are looking for a great way to use leftover vegetables, this recipe is a great choice!
Easily make this stew in your slow cooker. First, cook the beef until browned, then all everything to your slow cooker and set it to cook for 6 to 8 hours on low.
NUTRITION FACTS:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 452 | Total Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Unsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 165mg | Carbohydrates: 44g | Fiber: 6g | Sugar: 7g | Protein: 32g
Ingredients
- 5-7 potatoes, peeled (if desired) and sliced thin or cubed
- 2 lbs ground beef
- 1 large onion, sliced thinly or finely chopped
- 2 cans (15.5-16 ounces each) of dark red kidney beans, liquid included
- 2 cans (14.5 ounces each) of diced tomatoes, juice included
- 2 cans (15 ounces each) whole kernel corn, liquid included
- salt & pepper to taste
- 5-7 stalks of celery, chopped
Instructions
Step 1: Cook the ground beef in a large pot over medium-high heat while breaking the meat into chunks as it cooks until browned. Drain the excess grease when done.
Step 2: To the ground beef, add the potatoes on top, followed by the onions, celery, kidney beans, corn, and tomatoes. To taste, season with salt and pepper.
Step 3: Cook the stew over medium-high heat until it begins to boil. Once boiling, adjust the heat to medium-low, put the lid on, and simmer for about 45 minutes, stirring often or until the veggies are tender.
Notes
Leftover stew is amazing and reheats perfectly. You are welcome to add other spices or seasonings. If you are looking for a great way to use leftover vegetables, this recipe is a great choice! Easily make this stew in your slow cooker. First, cook the beef until browned, then all everything to your slow cooker and set it to cook for 6 to 8 hours on low.
