Hearty Shipwreck Stew with Ground Beef and Vegetables
A thick slow cooker stew made with ground beef, tomato soup, onions, potatoes, and kidney beans for a hearty family meal.
Print
Pin
Servings: 10
Ingredients
- 2 pounds ground beef
- 2 cans condensed tomato soup 10.75 oz each, undiluted
- 2 medium onions chopped
- 5 large potatoes peeled if desired and cubed
- 2 cans kidney beans 15.25 oz each, undrained
Instructions
Step 1: Brown the Ground Beef
- Place the ground beef in a large skillet over medium-high heat.
- Cook, stirring frequently and breaking the meat into small pieces, until the beef is fully browned and no pink remains.
- Drain the excess grease from the skillet.
Step 2: Transfer to the Slow Cooker
- Transfer the cooked ground beef to a slow cooker.
Step 3: Add the Remaining Ingredients
- Add the condensed tomato soup, chopped onions, cubed potatoes, and undrained kidney beans to the slow cooker.
- Stir until all ingredients are evenly combined.
Step 4: Cook the Stew
- Cover the slow cooker with the lid.
- Cook on the Low setting for 4 to 5 hours, or until the potatoes are tender and the stew has thickened.
Step 5: Check and Serve
- Check the potatoes with a fork to ensure they are fully tender.
- Stir the stew before serving.
- Serve warm in bowls with your preferred side dish.
Notes
To make this Hearty Shipwreck Stew with Ground Beef and Vegetables gluten-free, use certified gluten-free condensed tomato soup, as some canned soups may contain wheat-based thickeners or additives. Confirm that the kidney beans are gluten-free and free from cross-contamination. Ground beef, onions, and potatoes are naturally gluten-free when prepared without gluten-containing seasonings or additives.