Shipwreck Stew

Shipwreck Stew is an old fashioned recipe that is full of ground beef and delicious veggies. This recipe is so easy to make and is the best comfort food. A simple stew that can be made right in a dutch oven for a dinner your family is sure to love! This recipe includes stove top, slow cooker, and instant pot instructions.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 527kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 pound ground beef
3-4 large potatoes washed, peeled, diced or thinly sliced
1 small onion
5-6 stalks celery
1 15-16 ounce can kidney beans drained and rinsed
1 15 ounce can corn with juice
1 14.5 ounce can diced tomatoes with juice
salt
pepper
4-5 cups broth

Instructions

In a large pot, brown the ground beef. Push the ground beef to one side of the side of the pot.
Add in onion to the empty side of the pot and cook until soft and translucent, try to keep it on one side of the pot.
Stir together with the beef. Then add in the potatoes, celery, kidney beans, corn, tomatoes and broth. Sprinkle in the salt and pepper.
Cook covered over medium-high heat until the stew is boiling. Lower the heat to medium-low, stirring occasionally. Simmer about 45-55 minutes until veggies are soft. Season with salt and pepper as needed.

Notes

Use different ground meat. Instead of ground sirloin (lean ground beef), you can use ground beef with a little more fat or even ground turkey.
Add different vegetables. You can add 2-3 cups of canned or frozen green beans, chunks of carrots, red bell peppers, or peas.
Shipwreck stew will last about 4-5 days in the fridge in an airtight container.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition