Hearty Shipwreck Stew with Ground Beef and Vegetables
A hearty and comforting stew made with ground beef, potatoes, onions, tomato soup, and kidney beans, slow-cooked to perfection for a rich, filling meal.
10 Servings
Ingredients
- 2 pounds lean ground beef
- 2 medium onions chopped
- 5 large potatoes cubed
- 2 10.75-ounce cans condensed tomato soup, undiluted
- 2 15.25-ounce cans kidney beans, undrained
- Salt and pepper to taste
Instructions
- Place the ground beef in a large skillet over medium-high heat. Cook and stir until evenly browned. Drain any excess fat.
- Transfer the browned beef to a slow cooker. Add the chopped onions, cubed potatoes, tomato soup, and kidney beans (with liquid). Stir until well combined.
- Season with salt and pepper as desired. Cover and cook on the Low setting for 4 to 5 hours, or until the stew is thickened and the potatoes are tender.
- Stir gently before serving to blend flavors. Serve hot.
Notes
This recipe can be prepared gluten-free by ensuring the tomato soup and kidney beans are certified gluten-free. All other ingredients are naturally gluten-free.