Shipwreck Stew for a Crowd

ByMrs. Katie

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This is a tasty and plentiful dish. Try serving with sautéed green beans, green salad and
fresh whole grain bread.

One of the most wonderful aspects of fall is the appeal of warming stews and soups as the weather cools.

Look no more for a recipe to use this fall as you prepare to feed a crowd of folks –whether it is a yearly meeting at the fire hall, church potluck or extended family celebration.

Shipwreck Stew will be a hit!

Join my cousin, Ben, and me in the kitchen as we work together to prepare supper for the family. Check out our video how-to HERE.

This recipe is part of my family’s story. Everyone has one, a story. Won’t you take time today to listen to someone’s story?

Shipwreck Stew

Makes 2 9 x 13 casserole dishes
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 thinly sliced onions (I love Vidalias when in season.)
  • potatoes, thinly sliced (In this video, I used 9-10 Yukon Golds.)
  • 16 oz baby carrots
  • 1 c. uncooked rice I used long grain brown rice.
  • salt and pepper
  • 2 pounds ground meat of choice, cooked
  • 2 cans cream of tomato soup
  • 2 cans hot water
  • 2 t. paprika

Method
 

  1. Layer ingredients into both dishes:
    onions, potatoes, carrots, and rice
  2. Sprinkle with salt and pepper.
  3. Layer ground meat.
  4. Combine cream of tomato soup, hot water, and paprika. Pour over the top of each casserole dish.
  5. Cover with foil.
  6. Bake.
  7. Convection oven 300 for 2 ½ hours.
  8. Conventional oven 325 for 3 hours.

Notes

I found that stirring the casserole just a tad about ¾ of the way into the cooking time
was necessary for a few grains of rice to reach the liquid.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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