Shipwreck Stew

Shipwreck Stew

32 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
Recipe by  DebCroff

“This recipe is a wonderful, hearty meal for those cool Autumn days. Great for feeding friends on football Sundays.”

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Adjust Servings

Original recipe yields 10 servings



  1. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans.
  2. Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

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Reviews (32)

Rate This Recipe


very good stew! I felt the sauce needed something more, so I added 1tbl.minced garlic and 1 pkg taco seasoning (I didnt have chili seasoning)....The result was outstanding. My husband gave it rave reviews...this is a keeper

The Green One

The Green One

Ugh...blah! Was NOTHING special...actually, it is named appropriately - it tasted like a shipwreck. No spice, no flavor, no nothing. Even with added spices it was just...just....there. Not making this again.

Maria the Baker

Maria the Baker

I added chopped garlic, a can of corn, salt, pepper, and a teaspoon of chili powder. Cooked it for about 6 hours...everything was done perfect. Served it with hot cornbread...a definite keeper recipe!

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Amount Per Serving (10 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 55.3 g
  • 18%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 586 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Roasted Vegetable and Beef Stew


next recipe:

Grandma Flo's Shipwreck