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.
Delicious! Would have given it a 5 star if it was lo-fat ;)
Great stew for a cold day...especially with a house full of teenage boys. Wonderful flavor!
