Shipwreck Stew Recipe

4.5 1 4
Shipwreck Stew Recipe
Shipwreck Stew Recipe photo by Taste of Home
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Shipwreck Stew Recipe

Read Reviews
4.5 1 4
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 3 cups peeled cubed 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, defrosted
  • 1 can (15 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 skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.
Originally published as Shipwreck Stew in Reminisce Spring 1991, p35

Nutritional Facts

1 cup: 204 calories, 4g fat (0 saturated fat), 32mg cholesterol, 390mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.

  • 1 pound ground beef
  • 1 cup chopped onion
  • 3 cups peeled cubed 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, defrosted
  • 1 can (15 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
  1. In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Yield: 10 servings.
Originally published as Shipwreck Stew in Reminisce Spring 1991, p35

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Red Bing User ID: 5304325 276118
Reviewed Oct. 10, 2017

"A real comfort-food treat in the tradition of shepherd’s pie and beefy vegetable stew. I found this in a 1994 cookbook called The Country Cooking Recipe Collection, but while researching the recipe online I discovered it here by the same author. Warning: as written, it's not stew because it sucks up the liquid completely. I added 2 cups of beef stock to return it to its proper stew-y consistency. Another option I've used to great effect is serving the stew over baked potatoes (instead of cooking the potatoes in the stew itself)."

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