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26
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Slow Cooker Shipwreck Stew
This vintage recipe has a unique take on stew. Is it chili? Is it soup? Is it stew? It's all three! So good.
Prep Time
20
minutes
mins
Cook Time
7
hours
hrs
Total Time
7
hours
hrs
20
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Calories:
281
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
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
US Customary
-
Metric
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.
Video
Notes
Nutritional Values are approximate. If you require a special diet, please use your own calculations. Recipe values are for 1/8 of the recipe.
Nutrition
Calories:
281
kcal
|
Carbohydrates:
37
g
|
Protein:
20
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
36
mg
|
Sodium:
625
mg
|
Potassium:
1266
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
670
IU
|
Vitamin C:
22.8
mg
|
Calcium:
64
mg
|
Iron:
6.2
mg