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This unique recipe for Slow Cooker Shipwreck Stew is hearty and has great flavor. Filled with potatoes, beans, and ground beef, this recipe is a crowd-pleaser.
We are big stew eaters! We also make slow cooker beef stew, slow cooker camp stew, and slow cooker Brunswick stew.
Table of Contents
What is Shipwreck Stew?
Shipwreck stew is a vintage, hearty meal packed with ground beef, potatoes, beans, veggies, and a few seasonings. Everything is easy to prep and tossed in the crock pot to be slowly cooked and allow time for flavors to marry together.
While the term shipwreck would normally mean something that’s a total disaster, that isn’t the case with the recipe. Everything comes together to make a delicious meal your entire family will enjoy.
Recipe Ingredients
- Ground Beef: I use 10% fat for this recipe, which yields less grease when cooking.
- Potatoes: 3 medium Russet potatoes is plenty for this recipe.
- Veggies: White onion, celery, and mushrooms.
- Dark Red Kidney Beans: 1 can, drained and rinsed.
- Tomato Soup: I like to use Campbell’s brand.
- Taco Seasoning Packet: Adds delicious Tex-Mex flavor without being overbearing.
- Water: Helps create the soup base. You can also use beef broth for even more flavor.
- (The full recipe is in the recipe card below the photos).
Step-by-Step Directions
Step One – Brown the ground beef in a skillet on the stovetop until cooked through, drain. Add to the slow cooker.
Step Two – Add the remaining ingredients, stir.
Step Three – Cover and cook on LOW for 7-8 hours without opening the lid during the cooking time.
Step Four – Stir, and serve. Enjoy!
How to Serve
- Great as is or topped with cheese, sour cream, freshly chopped parsley or cilantro, and/or a dash of hot sauce.
- Make it a complete meal by pairing it with a light side salad, cornbread, garlic bread, or a roasted veggie like Brussels sprouts.
Try another stew recipe:
- Witches Brew Stew
- Slow Cooker Poor Man’s Stew
- Slow Cooker Sweet Potato Beef Stew
- Slow Cooker Classic Beef Stew
- Slow Cooker Split Pea Stew
Recipe FAQs
Place any remaining stew in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed throughout.
You can add diced tomatoes, green beans, whole kernel corn, black beans, and other seasonings (garlic powder, chili powder, salt and pepper to taste, etc.).
Yes. Leave out the ground beef and add other vegetables if desired such as green beans and carrots!
Other ground beef recipes:
Slow Cooker Shipwreck Stew
Ingredients
- 1 lb. ground beef, (I used 10% fat)
- 3 medium russet potatoes, sliced
- 1 white onion, diced
- 2 celery ribs, sliced
- 2 cups sliced mushrooms
- 15 oz. can kidney beans, drained and rinsed
- 21 oz. Campbell’s tomato soup, (2 10.5 oz. cans)
- 1 oz. packet taco seasoning
- 1 1/2 cups water
Instructions
- Brown the ground beef in a skillet on the stovetop until cooked through, drain. Add to the slow cooker
- Add the remaining ingredients, stir.
- Cover and cook on low for 7-8 hours without opening the lid during the cooking time.
- Stir, and serve! Great as is or topped with cheese.
How to Video
Sarah’s Notes
- To store: Place any remaining stew in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed throughout.
- To make vegetarian, leave out the meat and add additional vegetables such as carrots and green beans. Or add soy crumbles.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I’m using 2 lbs. ground meat — use 2 taco seasoning packets too? Afraid it will be bland if I don’t.
I would. Or at least one and a half.
I’m interested in making this anyone make it with chicken?
My mom made it with chicken before, not bad!
Hi Sarah! I’m making the ship wreck stew tomorrow I only have gold potatoes because we like those best will those work?!
Those potatoes will work great!
All in slow cooker ready for this evening I didn’t put the kidney beans in as I’m the only one that likes them so fingers crossed everyone enjoys it.
I’ve made this via the original recipe (no taco seasoning or water) in the oven and I want to do the same in the slowcooker. Do you think I need to add any water? I don’t want it like a stew, but like the original casserole.
You can, just add a touch of water and cut the potatoes very thin.