shipwreck stew one bowl dinner It keeps things simple and available. Minced beef, soft potatoes, and everyday vegetables are simmered together in a rich tomato broth. You can enjoy a cozy and filling meal without any additional cooking or additional costs.
Why I Need Dinner Tonight
- Pantry staples: This stew comes with simple, everyday ingredients you probably already have on hand.
- a hearty family Familiar: Loads of beef, potatoes, and vegetables make this a filling and comforting dinner that everyone will love.
- Made for bread soaking:Serve with crusty bread or warm rolls so you can soak up every last spoonful of the rich, delicious broth.
Shipwreck Stew Ingredients
- Other vegetables: This stew is perfect for using up what you have on hand. Fresh, frozen, or canned vegetables will all work, so try swapping them out for whatever you have on hand.
- quantity: This makes a huge stew! Use a large pot so everything can fit! You can also halve this recipe.
How to Make Shipwreck Stew
This stew needs no explanation. Everything goes into the pot, the flavors mix, and suddenly your kitchen smells amazing. It’s the kind of one-pot meal that brings everyone back for seconds.
- Cook: Heat a large pot over medium heat and cook the ground beef until no longer pink, breaking it up into small pieces. Then add finely chopped onions, carrots and celery. Cook for 4-5 minutes until the vegetables begin to soften.
- Add seasoning: Season the beef and vegetables with Italian seasoning, garlic powder, salt, and pepper.
- Add a mixin: Then add the diced tomatoes, corn, kidney beans, kidney beans, beef broth, concentrated tomato soup, and potatoes.
- Boil and serve: Bring the stew to a boil, then reduce the heat to low and simmer. Cook, stirring occasionally, until potatoes are tender, about 30 minutes. Season the shipwreck stew with salt and pepper to taste and serve.
Other cooking methods
- Slow Cooker Instructions
- Brown Beef: Add beef to skillet and cook onions, carrots, and celery.
- add: Add to crock pot with remaining ingredients.
- Cook: Cover and cook on low for 4 hours or on high for 2 hours.
- Instant Pot Instructions:
- Sauté: Use the sauté setting on your Instant Pot to brown the beef and cook the carrots, onions, and celery.
- add: Add the remaining ingredients to the Instant Pot.
- cook: Set on high for 8 minutes.
- Quick release: Try solving it quickly after 8 minutes.
shipwreck stew
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equipment
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1 large pot or Dutch oven
ingredient
- 2 pound lean ground beef
- 4 large in size finely chopped carrots About 2 cups
- 1 cup diced onion About ½ large onion
- 2 ribs chopped celery About 1 cup
- 1 tablespoon italian seasoning
- 2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 (14.5 ounces) canned diced tomatoes not draining
- 2 (14.5 ounces) canned corn drainage
- 2 (14.5 ounces) canned kidney beans Drained and rinsed
- 1 (14.5 ounces) Can I have mung beans? drainage
- 2 cup beef broth
- 1 (10.75 ounces) Concentrated Tomato Soup Can
- 4 Russet potatoes, peeled and diced About 3 cups
guideline
-
Place in a large pot and bring to a boil over medium heat, then stir-fry until broken down. 2 pounds lean ground beef Until it’s no longer pink. Add to pot, 1 cup finely chopped onion, 4 large carrots, finely choppedand 2 ribs, chopped celery. Cook for 4-5 minutes until the vegetables begin to soften.
-
Season the beef and vegetables. 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons saltand 1 teaspoon pepper.
-
add to pot 2 cans (14.5 ounces) chopped tomatoes, 2 cans of corn (14.5 ounces), 2 cans (14.5 ounces) kidney beans, 1 can (14.5 ounces) green beans, 2 cups of beef broth, 1 can (10.75 ounces) concentrated tomato soupand 4 russet potatoes, peeled and diced
-
Bring the stew to a boil, then lower the heat and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. If necessary, season with salt and pepper to taste and serve.
memo
- refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
- Freezer: You can freeze this soup. However, if you freeze potatoes and then reheat them, they tend to soften. For best results, freeze (without potatoes) in a freezer-safe, airtight container for up to 3 months. When ready to use, thaw overnight in the refrigerator. When reheating, you can add canned or freshly cooked potatoes.
nutrition
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