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Crock Pot Shipwreck Stew

Crock pot shipwreck stew layers browned ground beef, potatoes, and beans with a tomato-rich sauce in the slow cooker. The long, gentle cook leaves the potatoes fork-tender and the stew hearty.
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Prep Time 15 minutes
Cook Time 8 hours 8 minutes
Total Time 8 hours 23 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb ground beef 85% lean
  • 1.5 lb potatoes russet, cut into 1/2-inch cubes
  • 1 yellow onion medium, chopped
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pork and beans
  • 1 can (10.5 oz) condensed tomato soup
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 cup beef broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Drain excess fat.
  4. Put the potatoes and onion in a 6-quart slow cooker, then top with the beef, kidney beans, and pork and beans.
  5. Stir together the tomato soup, diced tomatoes and their juices, beef broth, salt, and pepper.
  6. Pour the tomato mixture evenly over the ingredients in the slow cooker.
  7. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the potatoes are fork-tender.
  8. Stir gently before serving.

Notes

For tender potatoes, cut them into even 1/2-inch cubes. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a condensed tomato soup labeled gluten-free.