Shipwreck Stew

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Super Shipwreck Stew: A Hearty and Nutritious Meal

When it comes to comfort food, stews are a classic option that never go out of style. They are easy to make, filling, and can be customized to suit individual tastes and preferences. One of the most popular stews is the Super Shipwreck Stew, a hearty and nutritious meal that is perfect for cold winter nights or for when you need a quick and easy dinner solution.

The Super Shipwreck Stew is a combination of tender pieces of beef, juicy vegetables, and a flavorful tomato-based broth. The recipe calls for a mix of ingredients such as bell peppers, onions, carrots, celery, potatoes, corn, and kidney beans, making it a well-rounded and nutritious meal that provides a good balance of protein, carbohydrates, and fiber. This stew is also a great way to incorporate more vegetables into your diet and to make sure you get a good serving of vitamins and minerals.

One of the great things about stews is that they are incredibly versatile. You can use different meats, vegetables, and seasonings to create new and exciting flavor combinations. The Super Shipwreck Stew is no exception, and you can adjust the recipe to suit your taste buds by using different spices, herbs, and even adding a pinch of red pepper flakes for a spicy kick. This stew is also a great way to use up leftovers, so feel free to add any extra ingredients you have on hand to make it your own.

When it comes to cooking the Super Shipwreck Stew, it couldn’t be easier. All you need is a large pot, a few simple ingredients, and about an hour of your time. The stew starts with browning the beef in a little olive oil, and then adding the vegetables and seasonings. Once everything is in the pot, you let it simmer for about 25 minutes, before adding the potatoes, corn, and kidney beans. After a few more minutes of cooking, the stew is thickened with a little cornstarch, and then it’s ready to be served.

One of the best things about the Super Shipwreck Stew is that it makes great leftovers. The flavors have time to meld and develop, making it even more delicious the next day. The stew can be stored in an airtight container in the refrigerator for up to 3 days, and it can be easily reheated on the stove or in the microwave. This makes it a great meal to prepare in advance for busy weeknights, or for when you want to have a comforting and nutritious meal without having to spend too much time in the kitchen.

In conclusion, the Super Shipwreck Stew is a delicious, filling, and nutritious meal that is perfect for any time of year. With its simple ingredients, quick preparation time, and versatile flavor, it’s no wonder that this stew is a popular and timeless classic. So why not give it a try and see for yourself why the Super Shipwreck Stew is a must-try recipe!

Super Shipwreck Stew Recipe

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Yield: 6-8 servings


  • 1 lb boneless beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 cups beef broth
  • 1 cup water
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium potatoes, peeled and diced
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons chopped fresh parsley (optional)


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the beef and cook until browned on all sides, about 5 minutes.
  3. Add the onion, garlic, green and red bell peppers, carrots, and celery to the pot and cook until softened, about 5 minutes.
  4. Stir in the diced tomatoes, tomato sauce, beef broth, water, basil, oregano, thyme, bay leaf, salt, and pepper.
  5. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
  6. Add the potatoes, corn, and kidney beans to the pot and continue simmering for an additional 10 minutes.
  7. In a small bowl, whisk together the cornstarch and water.
  8. Stir the cornstarch mixture into the stew and continue cooking until thickened, about 2-3 minutes.
  9. Remove the bay leaf and discard.
  10. Stir in the fresh parsley, if using.
  11. Serve hot with crusty bread.


The stew can be stored in an airtight container in the refrigerator for up to 3 days.


Reheat the stew on the stove or in the microwave. Add a splash of water if the stew is too thick.


Serve the stew hot with crusty bread or over rice.

Nutrition Facts (per serving, based on 8 servings):

  • Calories: 369
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Cholesterol: 64 mg
  • Sodium: 817 mg
  • Carbohydrates: 41 g
  • Fiber: 8 g
  • Sugar: 8 g
  • Protein: 28 g

Notes & Tips:

  • Feel free to use other vegetables in the stew, such as zucchini or mushrooms.
  • Use a lean cut of beef to reduce the fat content of the stew.
  • For a thicker stew, increase the amount of cornstarch.
  • Add a pinch of red pepper flakes for a spicy kick.