Shipwreck Stew
A hearty, flavorful stew made with ground beef, potatoes, beans, and veggies, all cooked together in a savory tomato broth, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 pound ground beef Turkey can be used as a substitute.
- 1 medium yellow onion, diced
- 2-3 medium potatoes, peeled and chopped
- 2-3 medium carrots, sliced Baby carrots save time.
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato soup or sauce For extra coziness.
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can corn, drained Frozen corn can also be used.
- 2 cloves garlic, minced Add more if you love garlic.
- 2-3 cups beef broth Depends on how thick you like your stew.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper Always taste before serving.
Instructions
Preparation
- Start by browning the ground beef in the Instant Pot using the Sauté button.
- Add the onion and garlic, cooking until soft.
- Add potatoes, carrots, beans, corn, diced tomatoes, tomato soup, broth, and spices. Stir well to combine.
- Close the lid and ensure it’s sealed. Cook on Manual/High for 12 minutes.
- Quick release the pressure when it beeps. Open the lid carefully and stir again.
- Taste for salt and pepper and serve.
Notes
This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for about 4-5 days, or freeze for longer storage. Reheat in the microwave, adding a splash of broth if it thickens too much.