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Pirate's Shipwreck Stew

 Pirate's Shipwreck Stew
I got this recipe from a minister's wife, and I imagine she used it many times at church gatherings. It's an inexpensive "stick-to-the-ribs" dinner that's quite easy to prepare. Plus, it tastes even better reheated the next day.
10 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 3 cups cubed peeled potatoes
  • 3 medium carrots, 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 Worcestershire sauce
  • 1/2 to 1 teaspoon chili powder
  • 1/4 teaspoon ground pepper
  • 1 cup water

Directions

  • In a skillet, brown beef with onion over medium heat; drain. In a
  • 3-qt. baking dish, combine beef mixture with remaining ingredients.
  • Cover and bake at 350° for 1 hour or until rice and potatoes are
  • tender. Yield: 10 servings.
Nutritional Facts: 1/10 recipe equals 204 calories, 4 g fat (0 saturated fat), 32 mg cholesterol, 154 mg sodium, 28 g carbohydrate, 0 fiber,

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Pirate's Shipwreck Stew (continued)

Nutritional Facts: 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.