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Crock Pot Shipwreck Stew

Crock Pot shipwreck stew with layered Yukon gold potatoes, onions, kidney beans, and uncooked rice in a smoky tomato-beef broth. Slow-cooked until the rice turns tender and the layers stay beautifully distinct before a gentle stir.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Layer and add beans, rice, and beef
  1. Layer the thinly sliced Yukon Gold potatoes in the bottom of the slow cooker.
  2. Add a layer of the thinly sliced onion on top of the potatoes.
  3. Add the drained and rinsed kidney beans and the uncooked long grain white rice as the next layer.
  4. Spread the browned and drained ground beef evenly over the rice.
Make 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.
  2. Pour the sauce over everything without stirring to preserve the layers.
  3. Cook on low for 7–8 hours until the potatoes and rice are cooked through.
  4. Stir gently, then serve hot.

Notes

For best results, keep the layers undisturbed until after the slow cook—this helps the potatoes and rice hold their texture. Refrigerate leftovers up to 4 days; freeze up to 3 months. For a lighter option, use lean ground beef (or substitute ground turkey) and check Worcestershire sauce labels for lower-sodium versions if desired.