Shipwreck Stew

By: Rabia

A hearty, budget-friendly ground beef stew with potatoes, veggies, and beans – simple enough for weeknights, satisfying enough for the whole family.

🥘 Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 45 minutes

  • Total Time: 1 hour

  • Yield: 6–8 servings

Dietary Badges:

  • Family-Friendly

  • Budget-Friendly

  • High-Protein

✅ Ingredients (no measurements for quick glance)

  • Ground beef

  • Potatoes (peeled and sliced thin or cubed)

  • Onion (sliced or finely chopped)

  • Celery (chopped)

  • Kidney beans (canned, rinsed and drained)

  • [Optional: diced tomatoes, tomato soup, or broth base for liquid — see notes below]

  • Salt, pepper, and seasoning of choice

📖 Instructions (Quick View)

  1. Brown ground beef in a large pot, draining excess fat.

  2. Layer potatoes, onion, celery, and kidney beans on top of beef.

  3. Season with salt, pepper, and any additional spices.

  4. Add liquid base (tomato soup, diced tomatoes, or broth) until ingredients are just covered.

  5. Simmer on low heat for 45 minutes, until potatoes are tender and flavors meld.

🔑 Notes

  • Use thinly sliced potatoes for faster cooking.

  • Swap or add veggies depending on what you have (carrots, corn, peas).

  • Naturally dairy-free; can be made gluten-free if using gluten-free broth.

🌟 Introduction

Sometimes the best recipes are born from simplicity — and Shipwreck Stew is exactly that. This dish combines ground beef, beans, and veggies into one hearty pot, creating an economical meal that feels comforting and filling. It’s the kind of family recipe that’s endlessly adaptable depending on what’s in your pantry. Think of it as a “clean out the fridge” kind of stew — one that’s been keeping families fed and happy for generations.

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🥄 Step-by-Step Cooking Guide

1. Brown the beef
Heat a large soup pot or Dutch oven. Add ground beef and cook until browned, breaking it into crumbles. Drain off excess grease for a lighter stew.
Tip: For extra flavor, season the beef with garlic powder or paprika at this stage.

2. Layer the veggies
Add sliced potatoes, onion, and celery directly over the beef. No need to stir yet — the layers will cook down together.
Tip: Keep potatoes thin for even cooking. If cubed, cut small so they soften faster.

3. Add beans and liquid
Pour in kidney beans and your liquid of choice (tomato soup, crushed tomatoes, or broth). The liquid should just cover the layered ingredients.
Tip: If using tomato soup, the stew will be thicker and slightly sweet. If using broth + tomatoes, it will be more rustic and hearty.

4. Season generously
Add salt, pepper, and any spices (bay leaf, oregano, chili powder, or Italian seasoning work well).

5. Simmer low and slow
Cover the pot and simmer on low for 40–45 minutes. Stir occasionally, and check that the potatoes are fork-tender before serving.

🥬 Ingredient Notes & Substitutions

  • Ground Beef → Swap with ground turkey or chicken for a leaner stew.

  • Potatoes → Any variety works; Yukon Golds stay creamy, russets fall apart for a thicker stew.

  • Beans → Kidney beans are traditional, but pinto or black beans work too.

  • Liquid Base → Classic Shipwreck Stew often uses tomato soup; diced tomatoes with beef broth is another popular route.

  • Veggies → Toss in carrots, corn, peas, or bell peppers for more color and nutrition.

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No Dutch oven? Use a slow cooker (6–8 hours on low) or even bake layered ingredients in a covered casserole dish at 350°F for 1.5 hours.

🍽 Variations & Serving Suggestions

  • Cheesy Shipwreck Stew: Top each serving with shredded cheddar or mozzarella.

  • Spicy Kick: Add chili powder, jalapeños, or hot sauce for extra heat.

  • Vegetarian Version: Skip the beef and double up on beans and hearty vegetables like mushrooms or zucchini.

  • Serve With: Warm cornbread, crusty bread, or a simple green salad.

❄️ Storage & Make-Ahead

  • Refrigerator: Store cooled stew in airtight containers up to 4 days.

  • Freezer: Portion into freezer bags/containers, freeze up to 3 months. Thaw overnight in the fridge.

  • Reheating: Warm on the stovetop over medium, adding a splash of broth or water if too thick. Microwave in 1–2 minute bursts, stirring between.

  • Make-Ahead Tip: Brown the beef and chop veggies in advance; refrigerate separately and assemble when ready to cook.

⚖️ Nutrition (per serving, est. with tomato base & 6 servings)

  • Calories: ~320

  • Protein: 24g

  • Carbs: 28g

  • Fat: 14g

  • Fiber: 6g

  • High protein, good source of iron, naturally dairy-free.

❓ Frequently Asked Questions

Q: Can I use sweet potatoes instead of regular?
A: Yes! They’ll add a natural sweetness and softer texture.

Q: Can I make this in a slow cooker?
A: Absolutely. Layer ingredients the same way and cook on low 6–8 hours or high 3–4 hours.

Q: What if my stew is too thin?
A: Let it simmer uncovered for 10–15 minutes to reduce, or stir in a slurry of cornstarch + water.

Q: Can I freeze leftovers?
A: Yes — this stew freezes very well for up to 3 months.

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💌 Final Notes

This Shipwreck Stew is the definition of comfort in a bowl: simple ingredients, hearty flavor, and endless adaptability. Whether you make it with tomato soup like Grandma did, or bulk it up with extra veggies, it’s a recipe that never disappoints.

Rabia
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