HomeDishes & BeveragesStewsBeef Stews
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.
Shipwreck Stew Recipe photo by Taste of Home
Reviews
Easy to prepare but too well over 1 hour to bake
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).
No comment left
No comment left
No comment left