Camp Stew

Name: 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

16 ingredients

4 steps

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

Directions

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.