Shipwreck Stew Recipe

Shipwreck Stew Recipe photo by Taste of Home

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I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, "stick-to-the-ribs" dinner, and is even better the next day! It's also extremely easy to make.

This recipe is:

Diabetic Friendly

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Shipwreck Stew Recipe

Prep: 20 min. Bake: 1 hour

Yield: 10 Servings

20 60 80

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup chopped onion
3 cups cubed peeled potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 package (9 ounces) frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a 3-qt. baking dish, combine beef mixture with the remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.

Diabetic Exchanges: One serving equals 1-1/2 lean meat, 1-1/2 starch, 1 vegetable; also, 204 calories, 390 mg sodium, 32 mg cholesterol, 28 gm carbohydrate, 15 gm protein, 4 gm fat.

Originally published as Shipwreck Stew in Reminisce Spring 1991, p35