Shipwreck stew is a hearty and filling recipe that is both gluten free and dairy free. Shipwreck stew in a crock pot features russet potatoes, beans, corn, onion, tomatoes and more, so it’s loaded with veggies! You can make shipwreck stew in either a crock pot (slow cooker) or on the stovetop for both a slow, easy option or a quick one. This is a great family friendly and budget friendly recipe for a dinner at home, but also makes for great meal prep.
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Why You’ll Love This Shipwreck Stew Recipe
- Versatile: This recipe can be made both in the slow cooker or on the stove, so it’s flexible depending what you have time for. It’s also versatile in that you can really add many different types of fresh or canned veggies or beans, too!
- Hearty & Filling: This is a comforting and filling stew that makes for a great meal for the whole family that’s also gluten-free.
- Great for Meal Prep: Crockpot shipwreck stew is a perfect recipe for meal prepping for the week ahead or freezing in portions for later!
Shipwreck Stew Ingredients
For this shipwreck stew you’ll start with one and a half to two pounds of ground beef, five thinly sliced russet potatoes, five stalks of diced celery, and a large diced white onion. You’ll then need two 15oz cans of whole kernel corn, two 15oz cans of red kidney beans (with liquid), a 10.5oz can of Campbells tomato soup, and a 15oz can of diced tomatoes (with liquid). Lastly you’ll need garlic powder, chili powder, and salt and pepper to taste.
You can also trade out the tomato soup for an additional 15oz can of diced tomatoes or two cups of V8 tomato if you wish or don’t have tomato soup on hand.
Making Shipwreck Stew in a Crock Pot
First, for this recipe, you’ll start by browning the ground beef in a large skillet. Once it’s fully cooked, drain the grease, and add it to the bottom of the slow cooker.
Next, add in the potatoes, veggies, and spices. Pour the soup over the top and cover the slow cooker. Set the slow cooker to low and cook for 6-8 hours.
Once the potatoes are cooked through, top your shipwreck stew with any cheese if you’re using it and let it melt a little bit. Dish it up and enjoy!
How to Make Shipwreck Stew on the Stovetop
To make this recipe on the stovetop, you’ll start by browning the ground beef in a large skillet and draining the grease.
Secondly, place the cooked ground beef in a large pot and layer in the potatoes, onions, and celery. Then layer on the kidney beans, corn, and tomatoes.
Add in the tomato soup and seasonings on top of the rest and cook on medium-high heat until the stew starts to boil. Once boiling, reduce the heat to medium-low.
Let your shipwreck stew simmer about 45 minutes until the veggies are tender and the potatoes are cooked through. Cook it uncovered while stirring occasionally.
Serving and Storing Instructions
Serve this stew with a dusting of shredded cheese, oyster crackers, or even a dollop of sour cream if you like. This is a great stew for dunking breadsticks, toast or crackers, as well, if that’s your thing.
To store the shipwreck stew let it cool to room temperature and place in an airtight container or individual meal prep containers and refrigerate. This one is another recipe that reheats well and makes for a great round two dinner or lunch. It will keep for about 5 days refrigerated.
This is also a great recipe to set some aside in portions and freeze for later. It’s never a bad thing to have a delicious stew on hand in a pinch! If you use Souper Cubes, this is a great use for them!
To make this stew more of a soup, you can thin it by adding 2 cups of chicken or beef broth. I tend to like it a bit thinner, so I do this at the very end of cooking so it can be to my liking.
You can also dice the potatoes instead of slicing them, and peel them if you or your family prefers. It’s totally a personal preference and the shipwreck stew is delicious both ways.
It is likely called shipwreck stew because of the mash up of ingredients used resembles a “shipwreck” of ingredients. It’s whole bunch of good stuff tossed together. It also may refer to the layers it is cooked in that “break down” as the recipe cooks as this recipe is also frequently made in casserole form.
Shipwreck stew and shipwreck casserole is a comforting recipe consisting of beef, potatoes, veggies, and tomato soup, layered together in a tasty casserole dish or stew. It is one of those recipes where the origins are murky but many families have their own heirloom recipes.
Other Crock Pot Recipes You’ll Love!
- Crock Pot Lemonade Chicken
- Apple Spiced Slow Cooker Oatmeal
- Slow Cooker Chicken Carbonara
- Slow Cooker Vegetable Curry
- Slow Cooker Minestrone
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
Shipwreck stew in a crock pot is a hearty and filling recipe that is both gluten free and dairy free. Crock pot shipwreck stew features russet potatoes, beans, corn, onion, tomatoes and more, so it’s loaded with veggies! This recipe for shipwreck stew can be made in either the crock pot or on the stovetop for both a slow, easy option or a quicker one. This is a great family friendly and budget friendly recipe for a dinner at home, but also makes for great meal prep.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 1x
- Category: beef
- Method: crock pot
- Cuisine: american
- Diet: Gluten Free
- 1.5–2 pounds ground beef
- 5 russet potatoes, thinly sliced
- 5 stalks celery, diced
- 1 large white onion, diced
- 2 (15 ouce) cans whole kernel corn
- 2 (15 ounce) cans red kidney beans, with liquid
- 1 (10.5 ounce) can tomato soup
- 1 (15 ounce) can diced tomatoes, with liquid
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- Salt and pepper to taste
- Optional: 2 cups chicken or beef broth for a thinner soup
Slow Cooker Instructions:
- Brown the ground beef in a large skillet until fully cooked. Drain the grease and add it to the bottom of the slow cooker.
- Add all remaining ingredients into the slow cooker, cover with the lid, and cook on low for 6 to 8 hours.
- Add chicken or beef broth for a thinner soup at the end of cooking if desired. Serve as is or top with cheese and oyster crackers.
- Brown the ground beef in a large pot such as a dutch oven until fully cooked. Drain the grease and add it back to the bottom of a large pot.
- Layer in order the potatoes, onions, celery, kidney beans, corn, tomatoes, soup, and seasonings. Add salt and pepper to taste.
- 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. Add chicken or beef broth for a thinner soup.
- Cook covered and stir occasionally.
- Instead of tomato soup, you can use an additional can of diced tomatoes, or 2 cups of V8 tomato.
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Reader Reviews & Comments
So delicious! Whole family enjoyed and went for seconds!!
LOVED this. So great for busy weeks and made awesome leftovers for us. Thank you!