Description
This Crock Pot Shipwreck Stew is the ultimate nourishing, hearty meal for chilly evenings. By layering simple, wholesome ingredients like lean ground beef, vibrant carrots, russet potatoes, and kidney beans in a rich tomato broth, this slow-cooked classic creates a deep, complex flavor. It is a perfect, time-efficient solution for busy families seeking a balanced, nutrient-dense dinner that requires minimal effort but delivers maximum comfort and warmth.
Ingredients
1 lb lean ground beef (85-90% lean)
1 large yellow onion, diced
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into 3/4-inch cubes
3 carrots, peeled and sliced 1/2 inch thick
2 celery ribs, sliced
1 (15 oz) can kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth (ensure halal certification if needed)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
In a skillet over medium heat, brown the ground beef with the diced onions and minced garlic until cooked through; drain excess fat.
Transfer the beef mixture to the slow cooker.
Add the potatoes, carrots, celery, kidney beans, diced tomatoes, and tomato sauce.
Pour in the beef broth and stir in the thyme, oregano, salt, and pepper.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are tender.
Taste and adjust seasoning before serving hot.
Notes
This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can easily add more vegetables like peas or corn if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 65mg