Description
Shipwreck Stew: Hearty beef, veggies, potatoes, and beans simmered in a savory tomato broth. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1½ pounds (680g) lean ground beef
- 1 large onion (about 1 cup/160g), thinly sliced
- 4 medium potatoes (about 1½ pounds/680g), thinly sliced
- 2 large carrots (about 1 cup/120g), thinly sliced
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (15 oz/425g) baked beans in tomato sauce
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 cup (240ml) beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Step 1: Prepare Your Cooking Vessel Begin by selecting the right cooking vessel for your Shipwreck Stew—a 4-quart Dutch oven or deep casserole dish with a tight-fitting lid works perfectly. Lightly grease the bottom with a small amount of oil or cooking spray to prevent sticking. Preheat your oven to 325°F (165°C) while you prepare the ingredients. This moderate temperature will gently cook your stew, allowing the flavors to meld beautifully without drying out.
- Step 2: Create Your Foundation Layers Spread your sliced onions evenly across the bottom of your pot—this creates a flavorful foundation that will caramelize slightly during cooking. Next, crumble the raw ground beef in an even layer over the onions. Season this layer with half of your salt, pepper, garlic powder, and a sprinkle of paprika. Remember, you’re building flavors with each layer, so don’t skip this step!
- Step 3: Add Vegetables and Beans Arrange your thinly sliced potatoes in an overlapping layer on top of the beef. Follow with the sliced carrots. This is where patience pays off—take time to create even layers for consistent cooking. Next, distribute the kidney beans and baked beans over the vegetables. The beans will release moisture during cooking, helping to tenderize everything below them.
- Step 4: Finish With Liquid Components In a bowl, combine the diced tomatoes (with their juice), beef broth, Worcestershire sauce, and remaining seasonings including the oregano. Gently pour this mixture over the top of your layered ingredients, allowing it to seep down through the layers. The liquid should just barely be visible around the edges—it shouldn’t completely submerge your ingredients.
- Step 5: Cook to Perfection Cover your Shipwreck Stew with the lid and place it in your preheated oven. Cook for 2 to 2½ hours, until the potatoes are fork-tender and the beef is thoroughly cooked. During the last 30 minutes, you can remove the lid if you prefer a slightly thicker consistency. When done, let it rest for 10-15 minutes before serving—this allows the flavors to settle and makes serving easier.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 65mg