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Camp Stew

Yield Makes 18 cups

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

How to Make It

  1. Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.

  2. Layer potato, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6-quart slow cooker.

  3. Cook, covered, on LOW 8 hours or until potato is tender.

  4. Note: For testing purposes only, we used Castleberry's Barbecue Pork.