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Crock Pot Shipwreck Stew

Crock Pot Shipwreck Stew layers tender potato slices, rice, and kidney beans in a smoky tomato-beef broth. Slow-cooked on low for hands-off comfort with distinct strata—then gently stirred for serving.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Layering base
  • 1.5 lb ground beef Brown until no longer pink, then drain well.
  • 4 Yukon Gold potatoes Thinly sliced.
  • 1 onion Thinly sliced.
  • 1 can (15 oz) kidney beans Drained and rinsed.
  • 0.5 cup long grain white rice Uncooked.
Stew sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the layers
  1. Brown the ground beef in a hot Dutch oven until it is no longer pink, then drain well to remove excess grease (about 8–10 minutes), leaving it ready to spread over the rice.
  2. Layer the thinly sliced Yukon Gold potatoes in the bottom of the slow cooker in an even single layer, with edges slightly overlapping so they cook through.
  3. Add a layer of thinly sliced onion on top of the potatoes so the onions sit between the potatoes and the next layer.
  4. Add the drained and rinsed kidney beans and the uncooked long grain white rice as the next layer, spreading them out to cover the surface.
  5. Spread the browned ground beef evenly over the rice in a thin layer so the rice cooks at the same rate underneath.
Make the sauce and cook
  1. Whisk together the cream of mushroom soup, diced tomatoes, beef broth, Worcestershire sauce, garlic powder, chili powder, salt, and black pepper until smooth and evenly combined.
  2. Pour the sauce over everything without stirring to preserve the layers and keep the potatoes and rice distinct.
  3. Cook on LOW for 7–8 hours until the potatoes and rice are cooked through, then look for tender potatoes when pierced and rice that is no longer chalky.
  4. Stir gently and serve, using a light folding motion so the layers stay intact as much as possible.

Notes

Pro tip: slice potatoes thin and evenly so they become tender at the same time as the rice on LOW. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or in the microwave with a splash of broth if needed. Freezing is not recommended because potatoes can become grainy after thawing. For a lower-sodium swap, use reduced-sodium Worcestershire and beef broth, and consider a low-sodium cream of mushroom soup.