Shipwreck Stew

8
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"Larry made this.it was a midwest staple"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (536.6 g)
  • Calories 1248.1
  • Total Fat - 70.4 g
  • Saturated Fat - 33.6 g
  • Cholesterol - 100.9 mg
  • Sodium - 489.7 mg
  • Total Carbohydrate - 124.7 g
  • Dietary Fiber - 49.9 g
  • Sugars - 6.2 g
  • Protein - 70.2 g
  • Calcium - 252.4 mg
  • Iron - 17.5 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.8 mg

Step 1

Brown ground beef in stockpot

Step 2

Drain if needed

Step 3

Layer in order:

Step 4

The potatoes, onions, celery, kidney beans, corn and tomatoes.

Step 5

Add salt and pepper to taste.

Step 6

Cook on medium-high heat until the stew starts to come to a boil then reduce the heat to medium-low.

Step 7

Let simmer until all vegetables are tender, about 45 minutes.

Step 8

Cook covered and simmer very low

Tips & Variations


No special items needed.

Tags : Dinner

Related

Northwestgal

My husband raved about this stew recipe, and he has already asked that I make it again. So it gets 5 stars for that. But it really was a wonderful stew, and it was so easy to prepare (which is always a big plus, in my book). It made quite a lot too, so we had leftovers for lunch the next day, and it reheated nicely for that purpose. Thanks, Dee. We loved this stew!

review by:
(23 Jan 2022)