Here’s a recipe for Shipwreck Stew, a classic, hearty one-pot meal that combines ground beef, vegetables, and a tomato-based broth. It’s comforting, economical, and super easy to make.
🍲 Shipwreck Stew (Classic Recipe)
🕒 Prep Time: 15 minutes
🍳 Cook Time: 1 hour
🍽 Servings: 6-8
🧂 Ingredients
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1 lb ground beef (you can also use ground turkey or plant-based ground)
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1 medium onion, diced
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2 cloves garlic, minced
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3 medium potatoes, peeled and diced (Yukon gold or russet)
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3 carrots, peeled and sliced
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2 celery stalks, chopped
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1 can (15 oz) red kidney beans, drained and rinsed
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1 can (15 oz) diced tomatoes, undrained
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1 can (8 oz) tomato sauce
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2 cups beef broth (or vegetable broth)
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp dried thyme
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1/2 tsp paprika
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1 bay leaf (optional)
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1 tbsp Worcestershire sauce (optional, adds depth)
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1 tbsp olive oil or butter (for sautéing)
🔪 Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes, until softened. Add the garlic and sauté for 1 more minute.
2. Brown the Beef
Add ground beef to the pot. Break it up with a spoon and cook until browned. Drain off any excess grease if necessary.
3. Add the Veggies
Stir in the diced potatoes, carrots, and celery. Mix well with the meat and onions.
4. Add Remaining Ingredients
Pour in the diced tomatoes (with juice), tomato sauce, kidney beans, and beef broth. Add salt, pepper, thyme, paprika, bay leaf, and Worcestershire sauce if using.
5. Simmer
Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking.
6. Taste and Adjust
Remove bay leaf. Taste and adjust seasoning as needed (you may want more salt or pepper).
🍞 Serving Suggestions
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Serve with crusty bread, cornbread, or saltine crackers.
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Add a splash of hot sauce for a little kick.
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Top with shredded cheese or a dollop of sour cream for a richer finish.
🥡 Storage & Reheating
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Fridge: Store in airtight containers for up to 4 days.
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Freezer: Freeze for up to 3 months.
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Reheat: Gently warm on the stovetop or in the microwave, adding a splash of broth if it thickens too much.