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Shipwreck Stew

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.
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    10 servings

Ingredients

  • 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

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.
Nutrition Facts
1 cup: 204 calories, 4g fat, 32mg cholesterol, 390mg sodium, 28g carbohydrate, 15g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.

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Reviews

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Average Rating:
  • Rick
    Mar 24, 2020

    Easy to prepare but too well over 1 hour to bake

  • Red Bing
    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).

  • Heather
    Oct 6, 2008

    No comment left

  • FriedaG
    Feb 28, 2008

    No comment left

  • cindy
    Jan 6, 2007

    No comment left