Camp Stew

Name: Camp Stew
Ingredients: 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

18 ingredients

4 steps

Ingredients

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

Directions

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.