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A side-angle macro shot of a rich, steaming bowl of Cozy Crock Pot Shipwreck Stew with a spoon, garnished with parsley

Cozy Crock Pot Shipwreck Stew

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Dive into a bowl of ultimate comfort with this “Crock Pot Shipwreck Stew”! This incredibly easy, dump-and-go slow cooker recipe combines hearty ground beef, tender potatoes, carrots, and a medley of beans in a rich, savory broth. Perfect for chilly evenings, busy weeknights, or feeding a crowd, this classic stew is a true set-it-and-forget-it wonder that will warm you from the inside out.

  • Total Time: 0 hours
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 lean preferred)
  • 1 large onion, chopped
  • 3-4 carrots, peeled and sliced into 1/2-inch rounds
  • 4-5 medium potatoes (Yukon Gold or Russet), peeled and diced into 1-inch cubes
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can great northern beans, rinsed and drained
  • 1 (10.75 oz) can condensed tomato soup (or 1 cup tomato puree)
  • 4 cups beef broth (low sodium preferred)
  • 1 tbsp soy sauce (or coconut aminos for gluten-free)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt (adjust to taste after cooking)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain off any excess grease.
  2. Transfer the browned ground beef to a 6-quart (or larger) slow cooker. Add the chopped onion, sliced carrots, diced potatoes, undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained great northern beans, condensed tomato soup, beef broth, soy sauce, dried basil, dried oregano, garlic powder, black pepper, and salt. Stir gently to combine all ingredients.
  3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded beautifully.
  4. Stir well before serving. Ladle the hot stew into bowls and garnish with fresh chopped parsley, if desired. Serve with crusty bread or cornbread for dipping.

Notes

Store leftover shipwreck stew in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Feel free to add other vegetables like corn, green beans, or bell peppers during the last hour of cooking. For a bit of spice, add a pinch of red pepper flakes. This hearty stew pairs wonderfully with a side of cornbread, crusty French bread, or a simple green salad. If you prefer a thicker stew, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then stir it into the stew during the last 30 minutes of cooking on high.

  • Author: Fork Haven
  • Prep Time: 20 minutes
  • Cook Time: 6-8 hours (on low)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American (Comfort Food)

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 400
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 25g
  • Cholesterol: 60mg

Find it online: https://forkhaven.com/crock-pot-shipwreck-stew/

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