Shipwreck Stew

Name: Shipwreck Stew
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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

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.

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 (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.

Originally published as Shipwreck Stew in Reminisce Spring 1991

Reviews

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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).