Shipwreck Stew with Ground Beef, Veggies, and Beans (Print version)

A hearty one-pot Shipwreck Stew with ground beef, potatoes, vegetables, beans, and a savory tomato broth.

# Ingredients:

For the beef base

01 - 1 1/2 lb (680 g) lean ground beef
02 - 1 tablespoon olive oil, if needed
03 - 1 medium yellow onion, chopped
04 - 3 celery stalks, chopped
05 - 2 medium carrots, peeled and chopped
06 - 3 cloves garlic, minced

For the stew

07 - 4 medium potatoes, peeled if desired and cut into 3/4-inch pieces
08 - 1 can (15 oz or 425 g) kidney beans, drained and rinsed
09 - 1 can (15 oz or 425 g) whole kernel corn, drained
10 - 1 can (14.5 oz or 411 g) cut green beans, drained
11 - 1 can (14.5 oz or 411 g) diced tomatoes with juices
12 - 1 can (8 oz or 227 g) tomato sauce
13 - 2 cups (480 ml) gluten-free beef broth
14 - 1 teaspoon smoked paprika
15 - 1 bay leaf
16 - 1 teaspoon kosher salt, plus more to taste
17 - 1/2 teaspoon black pepper
18 - 2 tablespoons chopped parsley, optional

# Instructions:

01 - Set a large heavy pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no pink remains, 7-9 minutes. Drain excess fat.
02 - Add olive oil only if the pot looks dry. Stir in onion, celery, carrots, and garlic. Cook for 4-5 minutes, until the onion softens and the garlic smells fragrant.
03 - Stir in potatoes, kidney beans, corn, green beans, diced tomatoes, tomato sauce, beef broth, paprika, bay leaf, salt, and pepper.
04 - Bring the pot to a boil, then reduce to a steady simmer. Cover and cook for 35-45 minutes, stirring occasionally, until the potatoes and carrots are fork-tender.
05 - Remove the lid for the last 5-10 minutes if you want a thicker stew. For a looser stew, stir in a splash of broth or water.
06 - Remove the bay leaf. Taste and adjust salt and pepper. Serve hot with parsley on top if using.

# Good to know:

01 - Cut potatoes into even pieces so they cook through at the same time.
02 - Leftovers thicken in the refrigerator. Add broth when reheating.
03 - For a slow cooker version, brown the beef first and cook on low for 6-7 hours.

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