Shipwreck Stew (Print version)
A hearty one-pot Shipwreck Stew made with ground beef, potatoes, beans, corn, tomatoes, and simple pantry seasoning.
# Ingredients:
For the stew base
01 -
1 tablespoon olive oil
02 -
1 1/2 lb (680 g) ground beef, 85% lean
03 -
1 medium yellow onion, diced
04 -
3 ribs celery, sliced
05 -
3 cloves garlic, minced
06 -
1 1/2 teaspoons Italian seasoning
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
For the vegetables and broth
10 -
1 1/2 lb (680 g) Yukon gold or russet potatoes, peeled if desired and cut into 1-inch pieces
11 -
1 can (15 oz or 425 g) kidney beans, drained and rinsed
12 -
1 can (15 oz or 425 g) corn kernels, drained
13 -
1 can (14.5 oz or 411 g) diced tomatoes with juices
14 -
1 can (8 oz or 227 g) tomato sauce
15 -
3 cups (720 ml) beef broth
16 -
1 tablespoon Worcestershire sauce
17 -
2 tablespoons chopped parsley, for serving, optional
# Instructions:
01 -
Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into crumbles, until browned and fully cooked. Spoon off excess grease if needed.
02 -
Add the onion and celery to the pot. Cook for 4-5 minutes, stirring often, until the onion softens and the celery looks brighter.
03 -
Stir in the garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 30 seconds, just until fragrant.
04 -
Add the potatoes, kidney beans, corn, diced tomatoes with their juices, tomato sauce, beef broth, and Worcestershire sauce. Stir well and scrape up any browned bits from the bottom of the pot.
05 -
Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30-35 minutes, stirring occasionally, until the potatoes are fork-tender.
06 -
Taste and adjust the salt and pepper. Let the stew stand off the heat for 5 minutes, then serve hot with parsley, crackers, cornbread, or shredded cheddar if desired.
# Good to know:
01 -
This stew thickens as it sits. Add broth or water when reheating if you want it looser.
02 -
For a slow cooker version, brown the beef first, then cook everything on low for 6-7 hours.
03 -
For a thicker pot, lightly mash a few potato pieces near the end of cooking.