Shipwreck Stew

Recipe By: Estelle Bates   Photo By: Estelle Bates
I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, 'stick-to-the-ribs' dinner, and is even better the next day! It's also extremely easy to make.
 
  • Prep: 20 Minutes
  • |
  • Cook: 1 hour
  • |
  • Total: 1 hour 20 Minutes
 
10
 
 
  • 1 pound ground beef
  • 1 cup chopped onion
  • 3 cups peeled, cubed potatoes
  • 3 medium carrots, peeled and sliced
  • 1 cup chopped celery
  • 1/4 cup minced fresh parsley
  • 1 (9 ounce) package frozen cut green beans, thawed
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup uncooked long-grain rice
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground pepper
  • 1 cup water
 
  1. In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees F for about 1 hour or until rice and potatoes are tender.
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Nutrition Information
 
Reviewed By: sassy-pants
This is not great. The ratios are off somehow. I feel like maybe it needs more (and a better cut of) meat, maybe less green beans and more kidney beans. I'm just not sure about it. I had to double the water, as well. Probably won't be making this again without a lot of changes.
Reviewed By: paulywog
My family loved this recipe. I liked it because it uses less meat than most stews, also you can be very flexible with ingredients. This meal was prepared for week day lunches. It's a nice alternative to frozen preprepared meals.
Reviewed By: picklesandketchup
I found this recipe because I was looking for something to combine the ingredients I had on hand, one being left-over brown rice. That being said, I obviously substituted the cooked rice, and I think I added significantly more than the recipe would have called for, maybe 2 cups I'm guessing. As other reviewers noted, it takes longer to cook; even at 375 degrees I had it in at least an hour and a half before the potatoes and carrots were done. I also added 1 tbl. crushed garlic and miscelaneous herbs like oregano and sage. The taste was delicious and even my little guys who aren't keen on casserole-type dishes ate a plate full. I will definitely make this one again, but will plan to start it much earlier next time!