Old-Fashioned Crockpot Shipwreck Beef Stew Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a chuck roast and cut it yourself into cubes rather than buying pre-cut stew meat, which can be inconsistent. Trim any large pieces of fat, but leave some marbling for flavor.

If you have time, sear the beef in a hot skillet before adding it to the slow cooker—this adds a deeper flavor, but it's not necessary for this dump-and-go recipe.

To make this stew even heartier, add a cup of frozen peas or corn during the last 30 minutes of cooking. You can also swap the kidney beans for pinto or cannellini beans if you prefer.

For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes. Just remember that this changes the texture slightly.

Variations

• Spicy Shipwreck: Add 1 diced jalapeño or a teaspoon of red pepper flakes with the onions for a spicy kick. Use pepper jack cheese instead of cheddar, and consider adding a splash of hot sauce to the tomato soup before pouring.
• Vegetarian Shipwreck: Replace the beef with 2 cups of extra kidney beans or a can of chickpeas. Use vegetable broth instead of beef broth if you add any, and keep the rest of the ingredients the same. The stew will be just as hearty and satisfying.
• Herbed Shipwreck: Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary with the vegetables. Add a bay leaf during cooking and remove it before serving. The herbs add a fragrant, earthy note that complements the beef and tomatoes.
• Smoky Shipwreck: Add 1/2 teaspoon of smoked paprika and 1/4 teaspoon of liquid smoke to the tomato soup before pouring. Use smoked cheddar or gouda for the topping. This gives the stew a subtle barbecue flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, stirring halfway.

Store leftover Shipwreck stew in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld as it sits, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if the stew has thickened too much.

This stew is ideal for meal prep. You can assemble all the layers in the slow cooker insert the night before, cover it, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on LOW as directed. You can also cook the stew fully, let it cool, and refrigerate it for up to 4 days—it reheats beautifully.

Serving ideas

Serve this stew in deep bowls with a side of crusty bread or buttered rolls to soak up the rich tomato gravy. A simple green salad with a tangy vinaigrette cuts through the richness nicely. For a true Midwest farmhouse spread, add a side of pickled beets or coleslaw.

This stew is a meal in itself, but you can also serve it over egg noodles, rice, or mashed potatoes to stretch it further. Garnish with fresh parsley or chives if you like, though the melted cheddar is plenty. Leftovers are great in a thermos for lunch the next day.

Frequently asked questions

Recipe card

Old-Fashioned Crockpot Shipwreck Beef Stew

Prep 20 minCook 8 hTotal 8 h 20 minServes 8

Ingredients

• 2 1/2 lb cubed stew beef
• 500 g Yukon potatoes, sliced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 600 ml condensed tomato soup
• 150 g sharp cheddar, shredded

Instructions

1. Place the cubed stew beef in an even layer at the bottom of the slow cooker. Top with the sliced Yukon potatoes, then scatter the diced celery and onion over the potatoes. Spread the drained kidney beans over the vegetables.
2. Pour the condensed tomato soup evenly over the layered ingredients. Use a spoon to gently press down on the mixture so the soup seeps between the layers. Do not stir; the layers will meld as they cook.
3. Cover the slow cooker and set it to LOW. Cook for 8 hours, or until the beef and potatoes are fork-tender. Avoid lifting the lid during cooking to keep the heat and moisture inside. Let it rest for 3 minutes before slicing.
4. Test the beef and potatoes with a fork. The beef should be tender enough to pull apart easily, and the potatoes should yield without resistance. If not yet done, cover and cook for another 30 to 60 minutes. Let it rest for 3 minutes before slicing.
5. Sprinkle the shredded sharp cheddar evenly over the top of the stew. Cover the slow cooker and let it sit for 5 to 10 minutes, until the cheese is melted and bubbly.
6. Ladle the hot stew into warm bowls, making sure to get a good mix of beef, potatoes, beans, and melted cheese in each serving. Serve immediately.

Contains: milk, celery

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.