Shipwreck Stew

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Shipwreck Stew

Shipwreck Stew

Shipwreck Stew


1 pound ground beef

1 cup chopped onion

3 cups cubed peeled potatoes

3 medium carrots, peeled and sliced

1 cup chopped celery

1/4 cup minced fresh parsley

1 package (9 ounces) frozen cut green beans, thawed

1 can (16 ounces) kidney beans, rinsed and drained

1 can (8 ounces) tomato sauce

1/4 cup uncooked long-grain rice

1 teaspoon salt

1 teaspoon Worcestershire sauce

1/2 to 1 teaspoon chili powder

1/4 teaspoon ground pepper

1 cup water


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

In a 3-qt. baking dish, combine beef mixture with the remaining ingredients.

Cover and bake at 350° for about 1 hour or until rice and potatoes are tender.

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