Crock Pot Shipwreck Stew
A cozy and hearty slow cooker stew with tender vegetables and savory meat, perfect for busy weeknights.
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.
Notes
Refrigerate any leftovers in airtight containers for up to 4 days, or freeze up to 3 months. Reheat gently with a splash of broth if needed. Feel free to swap vegetables and proteins as desired.