Shipwreck Stew

shipwreck_stewShiver Me Timbers…

…she’s serving up a shipwreck of a dinner!

I remember the first time mom excitedly told us that she was cooking Shipwreck Stew for dinner. I could tell by my husband’s reaction that this was a good thing, but the name hardly conjured up images of an appetizing meal.

Nevertheless, I love mom’s cooking, I love stew and I love Johnny Depp in his Captain Jack Sparrow gear even more, so I decided not to pass judgement on this bizarre sounding dish too early – and boy, am I glad that I didn’t.

In spite of its’ rather unappealing name, Shipwreck Stew is a bountiful booty of comforting deliciousness – they’ll be no walking the plank away from this meal!

A one pot meal, with layers of potato, onion and other stodgy fillers, it is super easy to make, even easier to clean up afterwards, and is guaranteed to satisfy your hungry crew of scallywags.

To make Shipwreck Stew, you’ll first need to pre-heat the oven to 400°F (200°C). Then generously grease a 9″ x 13″ oven proof dish or a cast iron skillet – a heavy, greasy fat, such as Crisco or lard, works best with this dish.

Peel and slice the potatoes into ¼” thick slices and cover the bottom of the dish with a layer of slices. Now season with some salt and pepper.

shipwreck_stew_potato_layer

Peel and slice the onion and cover the potatoes with a ¼” thick layer of the onion slices.

shipwreck_stew_onion_layer

Add another layer of potato and season with salt and pepper. Then crumble the hamburger meat over the top of the mixture.

shipwreck_stew_meat_layer

Add the kidney beans, together with half of the juice from the can. Then dilute the can of tomato soup with 1 can of cold water and pour over the mixture.

shipwreck_stew_beans_layer

Sprinkle 1 tablespoon of uncooked white rice over the top of the stew. This will help to absorb any excess liquid so you don’t end up with a pot of snoopy goop – not nice!

shipwreck_stew_rice

And that is all there is to it, me hearty landlubbers. Simply cover and cook for 1 hour. Then reduce the heat to 350°F (180°C), uncover and continue to cook for a further 30 minutes.

This recipe is extremely easy to tailor. Add celery, carrots, chili pepper, tabasco sauce, chipotle sauce, your favourite herbs and spices, or switch the potatoes for sweet potatoes.

shipwreck_stew_in_bowl

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Shipwreck Stew

  • Servings: 2-4
  • Difficulty: Easy
  • Print

shipwreck_stew

Ingredients:

2 Large Potatoes
1 Large Onion
2 Hamburgers or 1lb Ground/Minced Beef
1 Can Kidney Beans
1 Can Tomato Soup
1 Tbsp Uncooked White Rice
Salt & Pepper (for Seasoning)

Instructions:

Pre-heat the oven to 400°F (200°C).

Generously grease a 9″ x 13″ oven proof dish or a cast iron skillet. NOTE: a heavy fat, such as Crisco or lard, works best with this dish.

Peel and slice the potatoes into ¼” thick slices. Cover the bottom of the dish with a layer of the sliced potato.

Season with salt and pepper.

Peel and slice the onion. Cover the potatoes with a ¼” thick layer of the onion slices.

Add another layer of potato and season with salt and pepper.

Crumble the hamburger meat over the top of the mixture.

Add the kidney beans, together with half of the juice from the can.

Dilute the can of tomato soup with 1 can of cold water and pour over the mixture.

Sprinkle 1 Tsp of uncooked white rice over the top of the stew. NOTE: the rice will absorb any excess liquid.

Cover and cook for 1 hour. Then reduce the heat to 350°F (180°C), uncover and continue to cook for a further 30 minutes.

Serve immediately.

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