Best Alabama Camp Stew Recipes

ALABAMA CAMP STEW

Alabama Camp Stew image

This recipe makes a very thick stew that's really good to eat on cold winter days. I've been eating this stew since I was a very small child and it's Dee-lish! It does take a while to make (I'm estimating on the cook time), but definitely worth it. I like to serve cornbread with this stew.

Provided by Dreamgoddess

Categories Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs pork
1 lb chicken
1 lb roast beef, cubed
1 1/2 lbs potatoes, cubed
1/2 lb white onion, chopped
2 1/2 cups tomatoes
1 1/2 cups ketchup
1 lemon, juice of
2 teaspoons Worcestershire sauce
salt
Tabasco sauce
red pepper
black pepper
1/4 lb creamed corn

Steps:

Combine all meat in a large dutch oven.
Add enough water to cover the meat.
Bring to a boil and cook meat until tender.
Take the meat out of the liquid.
Remove any bones and grind meat.
Add the potatoes, tomatoes and onions to the liquid in the dutch oven.
Cook, stirring occasionally, until the potatoes begin to fall apart.
After the vegetables are done, add the meat.
Cook, stirring, over low heat until well combined.
Add the ketchup, lemon juice, worcestershire sauce and seasonings to taste.
Simmer for 1 hour.
Stir frequently to prevent the stew from sticking to the bottom of the dutch oven.
Add the corn and simmer for 20 additional minutes.

Nutrition Facts : Calories 596.2, Fat 24.1, SaturatedFat 7.8, Cholesterol 181.9, Sodium 697.9, Carbohydrate 34.3, Fiber 3.4, Sugar 14.3, Protein 60.5

EASY CAMP STEW

Easy Camp Stew image

An easy camp stew (also known as Brunswick Stew) made from mostly canned ingredients. Yummy on cold winter days.

Provided by SouthernMom

Categories Stew

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) can barbecued chicken (I use Sweet Sue)
1 (10 ounce) can barbecued beef (Castleberry's)
1 (10 ounce) can barbecued pork (Castleberry's)
6 medium potatoes, peeled and cubed
2 (15 ounce) cans whole kernel corn, drained
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) bag frozen butter beans, cooked and seasoned
2 teaspoons Worcestershire sauce (more or less to taste)
3 -5 tablespoons ketchup (but better if you use it) (optional)

Steps:

Cook butterbeans while peeling potatoes.
Place all ingredients in 4 quart pot.
Cook on medium low for 30 minutes to 1 hours or until potatoes are done.
To speed the process a little, boil the potatoes before adding to the stew.
This will be better the next day.
This can also be done in a slow cooker. Adjust time to 3 hours or more.

Nutrition Facts : Calories 301.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 37.2, Sodium 664.7, Carbohydrate 45.8, Fiber 7, Sugar 7.6, Protein 19

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