Crock Pot  Camp Stew Recipe

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Crock Pot Camp Stew

Shelia Tucker


I think this is a good recipe, it uses 3 different meats, where it calls for a can of pork, youcould sub 2 cups of leftover pork roast or leftover Barbecued pork, and for the canned chicken you could always sub any kind of leftover chicken, Or sub the beans.For the beef, sub leftover meatloaf, meatballs etc.

★★★★★ 3 votes
15 Min
8 Hr
Slow Cooker Crock Pot


1 lb
ground beef
1 medium
onion chopped
2 large
peeled and diced potatoes
1 pkg
frozen, speckled butter beans , ( thawed )
1 can(s)
cream style corn ( 14 3/4 oz. )
1 can(s)
whole kernal corn (drained ) 8 3/4 oz. size
1 can(s)
castleberrys barbecued pork (10 oz. )
1 can(s)
white chicken in water ( 10 oz. ) drained
2 can(s)
stewed tomatoes ( 14 1/2 oz. ) each can
1 c
1 c
2 Tbsp
or 4, lemon juice
1 Tbsp
worcestershire sauce ( i use a-1 sauce )
1 Tbsp
hot sauce
1 tsp
each of salt and pepper


1In a large skillet, brown ground beef and onion, over medium high heat, stir meat as it browns with a long handled cooking fork to break it up, then drain well Set aside- Layer potatoes, butter beans, beef, and remaining ingredients in a 6 quart crock pot, Cook Covered on LOW for 8 Hours, checking to make sure the potatoes are tender .
2This recipe is by Kristin Chappell in Southern Living Magazine.

About this Recipe

Course/Dish: Chicken, Beef, Other Soups, Pork
Main Ingredient: Beef
Regional Style: Southern
Hashtags: #pot, #stew, #crock, #Camp