1-First, in a large pot, cook and crumble the 2 pounds of ground beef over medium-high heat until it’s no longer pink. Drain any excess fat to keep the stew from getting too greasy. This step builds a solid base for the rest of the ingredients.

2-Next, layer in the vegetables and other items: add the 5 to 7 potatoes (peeled if desired, sliced thin or cubed), followed by the 1 large onion (sliced thinly or finely chopped), and the 5 to 7 stalks celery (chopped). Then, include the 2 cans of dark red kidney beans (15.5 to 16 ounces each, liquid included), the 2 cans of whole kernel corn (15 ounces each, liquid included), and the 2 cans of diced tomatoes (14.5 ounces each, juice included).

3-Bringing It All Together: Season with salt and pepper to taste, then cook on medium-high heat until the mixture starts to boil. Once it boils, reduce the heat to medium-low, cover the pot, and let it simmer. Stir occasionally until all the vegetables are tender, which takes about 45 minutes.

4-Once done, you’ll have a pot of Shipwreck Stew that’s ready to serve, offering that savory broth everyone loves. It’s simple yet effective, turning everyday cooking into a comforting ritual.