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Crock Pot Shipwreck Stew

Crock Pot shipwreck stew with layered ground beef, thin-sliced potatoes, and uncooked white rice simmered until tender in a tangy tomato broth, then finished with melted cheddar. This slow-cooker version delivers thick, hearty spoonfuls without stovetop fuss.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 1.5 lb ground beef
  • 1 onion
  • 2 garlic
Potatoes and vegetables
  • 1.5 lb potatoes thinly sliced
  • 2 celery stalks sliced
Beans and rice
  • 1 can (15 oz) kidney beans drained
  • 0.5 cup long-grain white rice uncooked
Tomato broth
  • 1 can (10.75 oz) tomato soup
  • 1 can (14.5 oz) diced tomatoes
  • 1.5 cup beef broth
  • 1 tsp chili powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 1 cup shredded cheddar

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven and brown the ground beef with the diced onion for 8 minutes. Drain the excess fat, then add the minced garlic and cook for 30 seconds.
Layer in the crock pot
  1. In the slow cooker, layer the thinly sliced potatoes, the browned beef mixture, the drained kidney beans, the uncooked long-grain white rice, and the sliced celery. Keep the layers even so the rice cooks uniformly.
Mix and pour the broth
  1. Whisk together the tomato soup, diced tomatoes, beef broth, chili powder, salt, and black pepper until smooth. Pour the mixture over the layered ingredients.
Slow cook until tender
  1. Cover and cook on LOW for 6–7 hours until the potatoes and rice are tender. Avoid stirring during the cook time to prevent the rice from breaking down.
Finish with cheddar
  1. Stir the stew gently, then top with shredded cheddar. Cover and cook for 10 minutes until the cheese melts, then serve.

Notes

For best results, thinly slice the potatoes so they become tender alongside the uncooked rice. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of broth if needed. Freezing is okay for up to 2 months—thaw overnight and reheat thoroughly. For a lighter option, use lean ground beef or substitute a plant-based ground meat while keeping the rest of the stew the same.