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Tomato-based stew with potatoes and kidney beans on a ladle
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4.89 from 9 votes

Slow Cooker Shipwreck Stew Recipe

This vintage Shipwreck Stew recipe has a unique take on comfort food. Is it chili? Is it soup? Is it stew? It’s a little of each—and it’s so good!
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

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 (two 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

Variations
  • You can add diced tomatoes, green beans or a can of corn.
  • You can use pinto beans or black beans instead of kidney.
  • Of course, you can use ground turkey or chicken, but the flavor will defer.
My Serving Suggestions
  • Great as is or topped with cheese, sour cream, freshly chopped cilantro, and/or a dash of hot sauce.
  • Serve over rice for an even heartier meal.
  • Make it a complete meal by pairing it with a light side salad, cornbread, garlic bread, or a roasted veggie like Brussels sprouts.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 625mg | Potassium: 1266mg | Fiber: 8g | Sugar: 8g | Vitamin A: 670IU | Vitamin C: 22.8mg | Calcium: 64mg | Iron: 6.2mg

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