Shipwreck Stew

Ingredients:

2 pounds ground beef

5-7 potatoes, peeled (if desired) and sliced thin or cubed

1 large onion, sliced thinly or finely chopped

5-7 stalks of celery, chopped

2 cans (15.5-16 oz. each) dark red kidney beans, liquid included

2 cans (15 oz. each) whole kernel corn, liquid included

2 cans (14.5 oz. each) diced tomatoes, juice included

salt & pepper to taste

Instructions:

In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.

Drain, if necessary.

Layer in order:

1. the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.

2. Cook on medium-high heat until the stew starts to boil, then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes.
3. Cook covered and stir occasionally.

Notes:

According to my Aunt Wanda, this is a stew that gets better each time it’s reheated!

Feel free to add other seasonings or spices.

This soup is a great way to use up odds and ends vegetables!

You can make this in a slow cooker too! Just brown the ground beef and add all of the ingredients to a slow cooker on LOW for about 6-8 hours.

Notes:

Substitutions: Ground turkey can be used instead of beef for a leaner option.

Make-Ahead: Prepare in advance and refrigerate; flavor improves with time.

Potatoes: Peeling is optional; leave skins on for texture and nutrition.

Adding Vegetables: Customize with your favorite vegetables or leftovers.

Simmering Time: Cook for 45 minutes until vegetables are tender.

Enhancing Flavor: Add herbs like thyme, rosemary, or bay leaves.

Fresh Tomatoes: Substitute with diced fresh tomatoes, including their juices.

Freezing: Portion and freeze for future meals.

Side Dishes: Serve with crusty bread, dinner rolls, or a side salad.

Slow Cooker: Use a slow cooker on LOW for 6-8 hours for convenience.

Nutrition Information:

Yield: 10 Serving Size: 1

Amount Per Serving:

Calories: 452Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 81mgSodium: 165mgCarbohydrates: 44gFiber: 6gSugar: 7gProtein: 32g

Frequently Asked Questions:

Can I use ground turkey instead of ground beef in Shipwreck Stew?

Yes, ground turkey is a suitable alternative, offering a leaner option with a slightly different flavor.

Can I prepare Shipwreck Stew in advance and refrigerate it for later use?

Absolutely! Shipwreck Stew tends to improve in flavor when reheated, making it a convenient make-ahead dish.

Is it necessary to peel the potatoes for this recipe?

Peeling the potatoes is optional.

Leaving the skin on adds texture and nutritional value, but personal preference can guide your decision.

Can I add more vegetables to Shipwreck Stew?

Certainly! This stew is versatile, so feel free to customize by adding your favorite vegetables or using leftovers from the fridge.

How long should I simmer Shipwreck Stew for the vegetables to be tender?

Simmer the stew on medium-low heat for about 45 minutes or until all vegetables are tender.

Stir occasionally to ensure even cooking.

What other seasonings can I add to enhance the flavor?

Experiment with herbs like thyme, rosemary, or bay leaves for added depth.

Adjust the salt and pepper to taste.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can substitute fresh tomatoes.

Use about 4-5 medium-sized tomatoes, diced, and include any juice they release.

Can Shipwreck Stew be frozen?

Yes, this stew freezes well.

Portion it into airtight containers, leaving some space for expansion, and freeze for future meals.

Are there any recommended side dishes to serve with Shipwreck Stew?

Crusty bread, dinner rolls, or a side salad complement Shipwreck Stew nicely.

Can I make Shipwreck Stew in a slow cooker?

Absolutely! Brown the ground beef, then add all the ingredients to a slow cooker on LOW for 6-8 hours for a convenient and delicious alternative.