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Crock Pot Shipwreck Stew

Crock Pot shipwreck stew layers tender potato slices, onions, kidney beans, and uncooked white rice in smoky tomato beef broth. Slow-cooked until the rice is fully cooked through, then gently stirred for a hearty, spoonable texture.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef Brown and drain before adding.
Yukon gold potatoes
  • 4 Yukon gold potatoes Thinly sliced.
onion
  • 1 onion Thinly sliced.
kidney beans
  • 1 can (15 oz) kidney beans Drained and rinsed.
long grain white rice
  • 0.5 cup long grain white rice Uncooked.
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
beef broth
  • 1 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
chili powder
  • 1 tsp chili powder
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 slow cooker
  • 1 skillet

Method
 

Brown the beef
  1. Brown the ground beef in a skillet over medium-high heat until no longer pink, then drain off excess fat. Keep the beef warm while you prep the slow cooker.
Layer in the slow cooker
  1. Layer the thinly sliced Yukon gold potatoes in the bottom of the slow cooker. Spread them out evenly in a single layer as much as possible.
  2. Add a layer of thinly sliced onion on top of the potatoes. Cover the potato surface to help distribute flavor.
  3. Add the drained and rinsed kidney beans and the uncooked long grain white rice as the next layer. Distribute them evenly so the rice cooks throughout.
  4. Spread the browned ground beef evenly over the rice. Keep it level to maintain consistent cooking.
Make the sauce and cook
  1. Whisk together the cream of mushroom soup, diced tomatoes, beef broth, Worcestershire sauce, garlic powder, chili powder, salt, and black pepper until smooth. The mixture should look evenly blended before pouring.
  2. Pour the sauce over everything without stirring to preserve the layers. Make sure the top is well covered so the rice can absorb the liquid.
  3. Cook on low for 7–8 hours, until the potatoes and rice are cooked through. Look for tender potatoes and rice with no hard center.
Serve
  1. Stir gently to combine the layers, then serve. Taste and adjust seasoning if needed before serving.

Notes

Pro tip: don’t stir before the end—pouring the sauce over the layers helps the rice cook evenly. Store leftovers in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop with a splash of beef broth if thickened. Freezer: yes, freeze in portions up to 3 months and thaw overnight before reheating. For a lighter option, use lean ground beef.