Camp Stew

Recipe from


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

Preparation

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.

Note:

February 2002
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