Shipwreck Ground Beef Stew for the Crock Pot
Set sail on a comforting culinary adventure with Shipwreck Ground Beef Stew for the Crock Pot, a hearty and nostalgic one-pot wonder perfect for busy weeknights or cozy family dinners. This slow-cooked masterpiece layers tender russet potatoes, sweet carrots, crisp celery, and bell peppers with savory ground beef and aromatic seasonings, all bathed in a rich tomato broth infused with Worcestershire sauce and garlic. True to its name, the "shipwreck" effect comes from the layering technique, allowing each ingredient to retain its distinct flavor while melding into a harmonious medley. Topped off with sweet green peas for a pop of freshness, this crock pot stew is a no-fuss meal that simmers to perfection in 6-8 hours. Serve it with crusty bread or over steamed rice for a soul-warming dish that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 large russet potatoes, peeled and thinly sliced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium bell pepper, diced
- 14.5 ounces canned diced tomatoes (with juice)
- 8 ounces canned tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup frozen or canned peas
- 1 tablespoon olive oil (optional, for browning)
Instructions
Optional but recommended: In a skillet over medium heat, add the olive oil and brown the ground beef with the diced onion until the beef is no longer pink. Drain any excess fat.
Peel and slice the potatoes and carrots. Dice the celery and bell pepper.
In your slow cooker, layer the sliced potatoes first, followed by the carrots, celery, and bell pepper.
Add the browned ground beef and onion mixture over the layered vegetables.
Pour the canned diced tomatoes (with their juice) and tomato sauce over the ground beef. Spread evenly.
Add the minced garlic, dried thyme, salt, and black pepper.
Pour the beef broth and Worcestershire sauce over the top. Do not stir; the layers should remain intact for the 'shipwreck' effect.
Set the slow cooker to low and cook for 6-8 hours, or until the potatoes and carrots are tender.
About 30 minutes before serving, add the peas to the slow cooker and gently stir everything together.
Serve the stew warm, optionally with crusty bread or over rice for a more filling meal.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 57.7 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 8437 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
