camp stew
Ok ya'll...I'm givin' ya'll the huntin' club" version of this recipe. Ya'll can reduce it as you want. It can easily but cut in half and it freezes great too!
prep time
4 Hr
cook time
4 Hr
method
No-Cook or Other
yield
20-30 people
Ingredients
- 2 10# bags chicken leg quarters
- 1 3-4 pounds beef roast
- 1 3-4 pounds pork roast
- 2 -15 pound bags of potatoes, peeled and cubed
- 2 - 3 pounds bag of yellow onions, peeled and diced
- 2 medium green bell peppers
- 2 cans (large) tomato juice
- 3 bottles ketchup
- 4 cans whole kernel corn, drained
- 4 cans (large) cans vegetable soup
- - salt and pepper to taste
- - hot sauce to taste
How To Make camp stew
-
Step 1I use 3 different dutch ovens to cook my meats. After all meat is done, remove from broth and set aside to cool. Place the broth from chicken and beef (omit the prok broth...has a whang to it) in a very large cooker. (I use a big lobster pot) Add potatoes, bell pepper and onions and bring to almost a boil. Add tomato juice. Let cook until potatoes are almost done. Add remaining ingredients and simmer. Shred all meat and add to pot. If too thick add small amounts of water until a thin soup is formed. Add salt, pepper and hot sauce to your preferential taste. I serve with crackers or cornbread. This recipe makes around 10-15 gallons depending on amount of water you add. Hope you enjoy! - 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!
Discover More
Category:
Other Soups
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Non-Edible or Other
Method:
No-Cook or Other
Culture:
American
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