Shipwreck Stew Recipe
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.
1 pound ground beef
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
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.
Originally published as Shipwreck Stew in Reminisce
Spring 1991, p35
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