CAMP STEW RECIPE RECIPES

CAMP STEW RECIPE | MYRECIPES

Camp Stew Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 18 cups

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
2 large potatoes, peeled and diced
1 (16-ounce) package frozen speckled butter beans, thawed
1 (14 3/4-ounce) can creamed corn
1 (8 3/4-ounce) can whole kernel corn, drained
1 (10-ounce) can barbecued pork
1 (10-ounce) can white chicken in water, drained
2 (14 1/2-ounce) cans stewed tomatoes
1 cup ketchup
1 cup water
2 to 4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon pepper

Steps:

Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
Layer potato, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6-quart slow cooker.
Cook, covered, on LOW 8 hours or until potato is tender.
Note: For testing purposes only, we used Castleberry's Barbecue Pork.

CAMP STEW RECIPE | MYRECIPES

Camp Stew Recipe | MyRecipes image

Provided by MyRecipes

Yield about 5 quarts

Number Of Ingredients 18

Ingredients

2 pounds meaty soup bones
½ pound lean pork, cut into 1-inch cubes
½ pound veal, cut into 1-inch cubes
½ pound lean beef for stewing, cut into 1-inch cubes
2 bay leaves
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon red pepper
1 gallon water
3 large potatoes, peeled and cubed
2 green peppers, seeded and chopped
1 large onion, chopped
1 stalk celery, cleaned and chopped
2 (17-ounce) cans whole kernel corn, drained
2 (16-ounce) cans whole tomatoes, undrained
¼ cup plus 1 tablespoon catsup
2 tablespoons Worcestershire sauce
¼ pound calves' liver, cut into small pieces

Steps:

Combine soup bones, pork, veal, beef, bay leaves, salt, pepper, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours. Remove from heat, and cool to room temperature.
Remove soup bones from broth; remove meat from bones, discarding bones. Coarsely chop meat, and return to broth. Cover and refrigerate overnight.
Skim off and discard fat from surface of broth. Add potatoes, green pepper, onion, celery, corn, tomatoes, catsup, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add liver; cover and simmer an additional 30 minutes. Remove and discard bay leaves.
Ladle stew into individual serving bowls; serve hot.

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