Shipwreck Stew

Shipwreck Stew – a simple and economical comfort food full of ground beef, veggies, and beans. Don’t let this dish’s simplicity fool you!
PREP TIME25minutes 
COOK TIME45minutes 
TOTAL TIME1hour  10minutes 
SERVINGS servings
CALORIES487 kcal


  • 2 pounds ground beef
  • 5 – 7 potatoes peeled (if desired) and sliced thin or cubed
  • 1 large onion sliced thinly or finely chopped
  • 5 – 7 stalks celery chopped
  • 2 cans dark red kidney beans, liquid included 15.5-16 oz. each
  • 2 cans whole kernel corn, liquid included 15 oz. each
  • 2 cans diced tomatoes, juice included 14.5 oz. each
  • salt & pepper to taste


  • In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.
  • Drain, if necessary.

Layer in order:

  • the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.
  • Cook on medium-high heat until the stew starts to boil, then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes.
  • Cook covered and stir occasionally.


  • According to my Aunt Wanda, this is a stew that gets better each time it’s reheated!
  • Feel free to add other seasonings or spices.
  • This soup is a great way to use up odds and ends vegetables!
  • You can make this in a slow cooker too! Just brown the ground beef and add all of the ingredients to a slow cooker on LOW for about 6-8 hours.


Calories: 487kcalCarbohydrates: 55gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 434mgPotassium: 1336mgFiber: 11gSugar: 9gVitamin A: 404IUVitamin C: 36mg

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