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 Time: 25 Minutes 
Cook Time: 45 Minutes
Total Time: 1 hour 10 Minutes
Servings: 10 Servings
Calories: 487 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

1. In a large pot, cook and crumble the ground beef over medium-high heat until no longer pink.
2. Drain, if necessary.

Layer in order:

1. the potatoes, onions, celery, kidney beans, corn, and tomatoes. Add salt and pepper to taste.
2. 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.
3. 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: 487kcal