Camp Stew

Recipe from Oxmoor House

More From Oxmoor House


  • 2 pounds meaty soup bones
  • 1/2 pound lean pork, cut into 1-inch cubes
  • 1/2 pound veal, cut into 1-inch cubes
  • 1/2 pound lean beef for stewing, cut into 1-inch cubes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 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
  • 1/4 cup plus 1 tablespoon catsup
  • 2 tablespoons Worcestershire sauce
  • 1/4 pound calves' liver, cut into small pieces


  1. 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.
  2. Remove soup bones from broth; remove meat from bones, discarding bones. Coarsely chop meat, and return to broth. Cover and refrigerate overnight.
  3. 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.
  4. Ladle stew into individual serving bowls; serve hot.
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