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Crock Pot Shipwreck Stew

Crock Pot Shipwreck Stew

A classic, layered slow cooker meal featuring ground beef, potatoes, and vegetables in a rich tomato gravy. No pre-cooking required.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90% lean or higher
  • 3 medium russet potatoes peeled and thinly sliced
  • 1 large yellow onion roughly chopped
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 15 oz canned cut green beans drained
  • 28 oz canned diced tomatoes undrained
  • 10 oz condensed tomato soup
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly cracked
  • 1 tsp garlic powder
  • 1 tsp dried oregano

Equipment

  • Slow Cooker
  • Vegetable Peeler
  • Knife

Method
 

  1. Prep the pot: Lightly coat the inside of your slow cooker insert with non-stick cooking spray.
  2. Layer the base: Lay the thinly sliced potatoes evenly across the bottom. Scatter the chopped onions directly over the potatoes.
  3. Add the meat: Crumble the raw ground beef evenly over the onions. Sprinkle the salt, pepper, garlic powder, and oregano evenly over the meat.
  4. Add vegetables: Layer the sliced carrots, celery, and drained green beans over the seasoned beef.
  5. Finish the sauce: Pour the undrained diced tomatoes over the vegetables. Finally, spread the condensed tomato soup evenly over the very top.
  6. Cook: Cover and cook on Low for 6 to 7 hours or High for 4 hours. Do not stir until right before serving, when the potatoes are completely tender.

Notes

  • Slice the potatoes thinly (about 1/4 inch thick) to ensure they cook through completely.
  • Do not stir the stew during cooking; the layers protect the potatoes from scorching while allowing the meat juices to drip down.