crock pot camp stew
(3 RATINGS)
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.
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prep time
15 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 large peeled and diced potatoes
- 1 package frozen, speckled butter beans , ( thawed )
- 1 can cream style corn ( 14 3/4 oz. )
- 1 can whole kernal corn (drained ) 8 3/4 oz. size
- 1 can castleberrys barbecued pork (10 oz. )
- 1 can white chicken in water ( 10 oz. ) drained
- 2 cans stewed tomatoes ( 14 1/2 oz. ) each can
- 1 cup ketchup
- 1 cup water
- 2 tablespoons or 4, lemon juice
- 1 tablespoon worcestershire sauce ( i use a-1 sauce )
- 1 tablespoon hot sauce
- 1 teaspoon each of salt and pepper
How To Make crock pot camp stew
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Step 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 .
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Step 2This recipe is by Kristin Chappell in Southern Living Magazine.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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