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 mins
COOK TIME45minutes mins
TOTAL TIME1hour hr 10minutes mins
SERVINGS10 servings
CALORIES487 kcal
INGREDIENTS
- 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
INSTRUCTIONS
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In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.
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Drain, if necessary.
Layer in order:
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the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.
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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.
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Cook covered and stir occasionally.
NOTES
- 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.
NUTRITION
Calories: 487kcalCarbohydrates: 55gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 434mgPotassium: 1336mgFiber: 11gSugar: 9gVitamin A: 404IUVitamin C: 36mg