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Crock Pot Shipwreck Stew

Crock pot shipwreck stew layers browned ground beef, tender potatoes and carrots, kidney beans, and tomatoes in a slow cooker. A savory tomato-broth mixture ties it all together for a hearty one-pot dinner.
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Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Standing time 10 minutes
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1.5 lb Yukon Gold potatoes cut into 1-inch cubes
  • 2 carrots medium, cut into 1/2-inch pieces
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (10.5 oz) condensed tomato soup
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, for 8 to 10 minutes, until the beef is browned and reaches 160°F.
  2. Drain excess fat.
  3. Add the potatoes and carrots to a 6-quart slow cooker, then layer the cooked beef and onion, kidney beans, and diced tomatoes on top.
  4. In a medium bowl, whisk together the tomato soup, beef broth, Worcestershire sauce, salt, and pepper.
  5. Pour the mixture evenly over the stew.
  6. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the potatoes and carrots are tender.
  7. Stir gently.
  8. Let the stew stand, covered, for 10 minutes before serving.

Notes

For the best texture, cut the potatoes and carrots into even-sized pieces. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use certified gluten-free Worcestershire sauce and tomato soup.