Shipwreck Stew

Shipwreck Stew

32 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 h
  • Ready In

    5 h 20 m
DebCroff
Recipe by  DebCroff

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (32)

Rate This Recipe
ZJSGRAM
20

ZJSGRAM

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
9

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
6

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!

More Reviews

Similar Recipes

Hamburger Stew
(114)

Hamburger Stew

Chuckwagon Stew
(84)

Chuckwagon Stew

Grandma Flo's Shipwreck
(57)

Grandma Flo's Shipwreck

Hopi Corn Stew
(46)

Hopi Corn Stew

Roasted Vegetable and Beef Stew
(28)

Roasted Vegetable and Beef Stew

Chicken Vegetable Stew
(18)

Chicken Vegetable Stew

Nutrition

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

Top

<

previous recipe:

Roasted Vegetable and Beef Stew

>

next recipe:

Grandma Flo's Shipwreck