Shipwreck

• 4-5 Medium Russet Potatoes
• 1 Yellow Onion
• 4-5 Stalks Celery
• 5 Medium Carrots
• 1 Can Bush's Red Kidney Beans, drained and rinsed
• 1 pound Hamburger, browned and drained
• Salt
• Pepper
• 6 Tbsp. Lea and Perrins Thick Classic Worcestershire Sauce
• 6 Tbsp. A-1 Original Steak Sauce
• 6 Tbsp. Huy Fong Foods Sambal Oelek (or comparable Chili Paste found in Asian specialty section of market), or to taste
• 1 Qt. Tomatoes, canned or jarred

1. Preheat oven to 350 Fahrenheit, or set a large capacity slow cooker to high.
2. While browning one pound hamburger over medium heat, wash and peel potatoes. Slice potatoes into 1/2" round or semicircle pieces and cover the bottom of a slow cooker or roasting pan evenly. Layer sliced onion evenly over potatoes.
3. Remove browned hamburger from heat and drain excess fat and liquid from pan. Set browned hamburger aside.
4. Wash and cut celery and carrots into bite size pieces, preferably 1/2" thick rounds. Layer celery evenly, then carrots evenly over onions and potatoes. Spread drained and rinsed kidney beans evenly on top of carrot layer. Transfer hamburger to cover layered veggies.
5. Salt and pepper liberally; finishing with equal amounts of Worcestershire, A-1, and Chili paste to covering around 40% of top hamburger layer.
6. Empty 1 qt of Canned tomatoes, with liquid, on top of shipwreck. Gently mashing and spreading large pieces of tomato with a spoon evenly.
7. Cook in a preheated oven around 2 hours, or until potatoes are tender, or in a slow-cooker on high for around 4 hours, until tender.

potatoes, onion, celery, carrots, kidney beans, hamburger, salt, pepper, worcestershire sauce, sambal, tomatoes

Taken from www.epicurious.com/recipes/member/views/shipwreck-50183360 (may not work)