Shipwreck Stew

This recipe is a wonderful, hearty meal for those cool Autumn days. Great for feeding friends on football Sundays.

Step: 1

Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans.

Step: 2

Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

Per Serving: 425 calories; protein 24.8g; carbohydrates 55.3g; fat 12.1g; cholesterol 55.2mg; sodium 586mg.