Camp Stew

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

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.