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Shipwreck stew is a one-pot dinner that keeps things simple and affordable. Ground beef, tender potatoes, and everyday vegetables cook together in a rich tomato broth. It makes a cozy, filling meal without extra dishes or extra cost.
Why This Needs to be Dinner Tonight
- Pantry Staples:Â This stew comes together with simple, everyday ingredients you probably already have on hand.
- Hearty and family friendly: With beef, potatoes, and plenty of veggies, it’s filling, comforting, and a dinner everyone will love.
- Made for bread dipping:Â Serve it with crusty bread or warm rolls to soak up every last spoonful of that rich, savory broth.
Ingredients for Shipwreck Stew
- Other Veggies: This stew is perfect for using what you have. Fresh, frozen, or canned veggies all work, so swap in what’s on hand.
- Quantity: This makes a ton of stew! Make sure to use a large pot, so it all fits! Feel free to half this recipe as well.
How to Make Shipwreck Stew
This is the kind of stew that doesn’t need a lot of explaining. Everything goes into the pot, the flavors mingle, and suddenly your kitchen smells incredible. It’s the kind of one-pot meal that brings everyone back for seconds.
- Cook: In a large pot, over medium-high heat, cook and crumble ground beef until no longer pink. Then add the diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
- Add Seasonings: Season the beef and vegetables with Italian seasoning, garlic powder, salt, and pepper.
- Add the Mix-ins: Then add diced tomatoes, corn, kidney beans, green beans, beef broth, condensed tomato soup, and potatoes.
- Simmer and Serve: Bring the stew to a boil, then reduce the heat to low and simmer. Stir occasionally, until the potatoes are tender, about 30 minutes. Season Shipwreck Stew with additional salt and pepper to taste, then serve.
Other Cooking Methods
- Slow Cooker Instructions
- Brown Beef: In a skillet, brown the beef and cook the onion, carrot, and celery.
- Add: Add to the crockpot with the remaining ingredients.
- Cook: Cover, and cook on low for 4 hours or high for 2 hours.
- Instant Pot Instructions:
- Sauté: Use the sauté setting on your Instant Pot to brown the beef and cook the carrots, onion, and celery.
- Add: Add the remaining ingredients to the Instant Pot.
- Cook: Set on high for 8 minutes.
- Quick Release: Do a quick release after 8 minutes.
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In a large pot, over medium heat, cook and crumble 2 pounds lean ground beef until no longer pink. To the pot add, 1 cup diced onion, 4 large diced carrots, and 2 ribs diced celery. Cook for 4-5 minutes until the vegetables begin to soften.
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Season the beef and vegetables with 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.
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To the pot, add 2 (14.5-ounce) cans diced tomatoes, 2 (14.5-ounce) cans corn, 2 (14.5-ounce) cans kidney beans, 1 (14.5-ounce) can green beans, 2 cups beef broth, 1 (10.75-ounce) can condensed tomato soup, and 4 peeled and cubed russet potatoes
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Bring the stew to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Season with additional salt and pepper to taste if needed and serve.
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
- Freezer: You can freeze this soup, although potatoes tend to become mushy if frozen and reheated. For best results, freeze (without the potatoes) in a freezer-safe airtight container for up to 3 months. When ready to use, thaw in the fridge overnight. You can add canned or freshly cooked potatoes when reheating.Â
Calories: 219kcalCarbohydrates: 21gProtein: 22gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 736mgPotassium: 850mgFiber: 3gSugar: 3gVitamin A: 4860IUVitamin C: 8mgCalcium: 48mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
