Crock Pot Shipwreck Stew saved my sanity on one of those chaotic weeknights when the sink was full, my phone kept pinging, and the weather begged for something warm and hearty. You toss simple ingredients in the slow cooker, set it, and let dinner take care of itself. No fussy prep. No standing over the stove. Just cozy, savory goodness waiting when you walk back through the door. If that sounds like your kind of evening, you’re in the right place.
Ingredients You’ll Need for Crock Pot Shipwreck Stew
This is a classic pantry-friendly, budget-friendly stew that feels like a hug in a bowl. The beauty here is the layering. Everything goes in, and the slow cooker does the heavy lifting while you do literally anything else. If you love easy slow cooker meals, browse more crock pot recipes after this one.
Fresh and Pantry Staples
- 1 pound ground beef or ground turkey, browned and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth or chicken broth
- 1 can (15 ounces) kidney beans or pinto beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon Worcestershire sauce for extra depth
- Optional: 1 cup frozen peas or corn, added in the last 30 minutes
These are simple, everyday ingredients. The magic is in how the slow simmer blends the flavors. The potatoes get tender but not mushy, the broth turns velvety, and the tomatoes bring a little brightness. If you like a thicker stew, use a bit less broth or mash a few potatoes at the end. Want more heat? Add a pinch of crushed red pepper or a splash of hot sauce.
Pro tip: Browning the meat first adds a ton of flavor and keeps the stew from getting greasy. If you want to keep it super lean, blot the cooked meat with a paper towel before adding it to the slow cooker.
Variations
One of my favorite parts of Crock Pot Shipwreck Stew is how forgiving it is. You can use what you have. That bag of mixed frozen veggies in the back of your freezer? Toss it in. Only have sweet potatoes? They’re great. This stew is flexible, which makes it perfect for busy weeks.
Easy Protein Swaps
Instead of ground beef, try ground turkey or chicken for a lighter bowl. Diced sausage makes it smoky and fun. If you’re cooking for a vegetarian friend, swap the meat for lentils and add extra beans. Looking for a meatless cozy night? This cozy crockpot lentil soup is another favorite at my house.
Flavor Boosters
Add a spoonful of tomato paste for richer tomato flavor, or stir in a splash of balsamic vinegar at the end for brightness. A bay leaf during cooking adds a subtle herby layer. For a smoky vibe, use fire-roasted diced tomatoes. If you want to make it feel a little indulgent, stir in a handful of shredded cheddar right before serving. It melts into the broth and makes everything lightly creamy.
Make it your own: Add cabbage for extra bulk, or stir in spinach at the end for something green. A squeeze of lemon before serving can wake up the whole pot.
Directions
Simple Steps
- Brown the meat in a skillet over medium heat until no pink remains. Season lightly with salt and pepper. Drain.
- Layer the potatoes, carrots, celery, onion, and bell pepper in the slow cooker.
- Add the browned meat, garlic, beans, diced tomatoes, tomato sauce, and broth.
- Stir in smoked paprika, thyme, oregano, salt, pepper, and Worcestershire if using.
- Cover and cook on Low for 7 to 8 hours, or on High for 3.5 to 4 hours, until the potatoes are tender.
- If using peas or corn, stir them in during the last 30 minutes of cooking.
- Taste and adjust seasoning. If you want it thicker, mash a few potato chunks with a spoon right in the pot.
- Ladle into bowls and top with fresh parsley or green onions if you like.
Prep-Ahead Tips
To make this even easier, dice your veggies the night before and refrigerate them in a sealed container. You can also brown the meat ahead of time. In the morning, everything goes straight into the slow cooker. If you need dinner faster one day, try the Instant Pot version for a speedy take that keeps all the cozy vibes.
“Made this before work and let it go on Low all day. We walked in to the best smell. The potatoes were perfect, and my picky kid asked for seconds. This one is going into our winter rotation.”
Nutrition Facts (per serving)
These numbers are estimates and will vary based on your ingredients, but here’s a helpful guide for a hearty bowl:
Calories: around 340. Protein: about 22 grams. Carbs: roughly 38 grams. Fat: about 12 grams. Fiber: about 7 grams. Sodium will vary depending on your broth and tomato products, but shooting for low-sodium options keeps things balanced. Want to reduce carbs? Swap half the potatoes for extra celery and bell pepper.
Good to know: This stew is loaded with veggies and lean protein, and it can be tweaked easily for different goals. Crock Pot Shipwreck Stew also reheats like a dream.
Serving Suggestions
Let me set the scene. A heavy bowl of hot stew, steam drifting up, a soft piece of bread ready to dunk, and maybe a sprinkle of sharp cheddar on top. That’s dinner that feels both nourishing and comforting. I like to keep sides simple to let the stew shine.
Here are a few ways to round it out. A thick slice of crusty bread is a classic. A side salad with a bright vinaigrette adds balance. If you want something extra comforting, serve it with these three cheese mashed potatoes and let the stew sauce run right into them. For a veggie-focused side, a basic green salad or steamed green beans works great too. And if you’re feeding a hangry crowd, put a basket of warm rolls on the table and call it good.
Leftovers are wonderful for lunches. The flavor deepens overnight, and the texture gets even better. I often portion out a couple of containers and freeze them for up to three months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave with a splash of broth if it’s thicker than you like. Crock Pot Shipwreck Stew is weeknight gold and weekend comfort in one happy pot.
Common Questions
Can I make this without browning the meat?
Technically yes, but browning adds flavor and improves texture. If you skip it, use extra seasoning and skim any fat after cooking.
How can I thicken the stew?
Mash a few potato chunks into the broth, or stir in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water during the last 20 minutes.
What’s the best way to store leftovers?
Cool completely, then refrigerate in airtight containers for up to 4 days. Freeze up to 3 months. Reheat with a splash of broth if needed.
Can I make it spicier?
Sure. Add a diced jalapeño with the veggies or stir in hot sauce to taste at the end. Smoked paprika plus a pinch of cayenne is great too.
What should I serve with it for a crowd?
Keep it easy. Offer bread, a simple salad, and one fun appetizer. If you want a second slow cooker dish on the table, check out this cozy crockpot pot roast for a hearty duo.
Bring This Bowl of Comfort to Your Table
If your week is hectic, Crock Pot Shipwreck Stew makes dinner feel doable and still totally satisfying. It’s flexible, cozy, and full of familiar flavors that even picky eaters enjoy. For more inspiration and variations, I love browsing recipes like Shipwreck Stew – Love Bakes Good Cakes and this slow cooker classic from Shipwreck Stew – The Magical Slow Cooker. They’ve both inspired tweaks I’ve used in my own pot. Give this a try, make it yours, and let the slow cooker do the work while you get on with life.
Crock Pot Shipwreck Stew
Ingredients
Meat and Vegetables
- 1 pound ground beef or ground turkey, browned and drained Browning the meat adds flavor; blot with a paper towel for a leaner option.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and cut into 1-inch chunks Can use less broth or mash a few potatoes for a thicker stew.
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 bell pepper diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups beef broth or chicken broth For a healthier option, use low-sodium broth.
- 1 can (15 ounces) kidney beans or pinto beans, drained and rinsed
Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce Optional for extra depth.
- 1 cup frozen peas or corn Optional, added in the last 30 minutes.
Instructions
Preparation
- Brown the meat in a skillet over medium heat until no pink remains, seasoning lightly with salt and pepper, then drain.
- Layer the potatoes, carrots, celery, onion, and bell pepper in the slow cooker.
- Add the browned meat, garlic, beans, diced tomatoes, tomato sauce, and broth.
- Stir in smoked paprika, thyme, oregano, salt, pepper, and Worcestershire if using.
Cooking
- Cover and cook on Low for 7 to 8 hours, or on High for 3.5 to 4 hours, until the potatoes are tender.
- If using peas or corn, stir them in during the last 30 minutes of cooking.
Serving
- Taste and adjust seasoning. If you want it thicker, mash a few potato chunks with a spoon right in the pot.
- Ladle into bowls and top with fresh parsley or green onions if you like.
