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Crock Pot Shipwreck Stew

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Prep Time 15 minutes
Cook Time 8 hours
Servings 8

Ingredients
  

  • 2 pounds beef stew meat cubed
  • 4 medium potatoes peeled and chopped
  • 3 carrots peeled and sliced
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Optional: 1 cup frozen peas or green beans added at the end

Instructions
 

  • Sear the Beef (Optional): Heat olive oil in a skillet over medium-high heat. Brown beef cubes 3–4 minutes per batch. Adds flavor but can be skipped.
  • Add Ingredients to Crock Pot: Transfer beef to the crockpot. Add potatoes, carrots, celery, onion, garlic, diced tomatoes, tomato paste, and beef broth. Stir to combine.
  • Season the Stew: Add salt, pepper, paprika, thyme, oregano, and bay leaves. Mix evenly.
  • Cook Low and Slow: Cover and cook on Low for 7–8 hours or High for 4–5 hours until beef is tender and vegetables are cooked.
  • Add Quick-Cooking Vegetables: Stir in frozen peas or green beans 30 minutes before serving to keep them slightly crisp.
  • Adjust and Serve: Remove bay leaves, taste, and adjust seasonings as needed. Serve hot with crusty bread, rice, or noodles.

Notes

Serving Suggestions
Warm, crusty bread to soak up the broth
Side salad or steamed green vegetables
Over mashed potatoes, rice, or egg noodles for a heartier meal
Storage & Reheating
Refrigerator: Up to 4 days in an airtight container
Freezer: Individual portions up to 3 months; thaw overnight
Reheat: On stovetop over low heat or microwave until warm