Best Big Daddys Camp Stew Recipes
ALABAMA CAMP STEW
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
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
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
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
JULIE'S THICK AND TASTY BEEF & SMOKED SAUSAGE CAMP STEW
Before I began making my own, I really wasn't that fond of stew. Then I began making up a special concoction for SCA events - a stew that was an easy clean-up (in other words, not gloppy or thickened with flour and so the bowls were easy to rinse out) but was still thick and flavorful. It was a hit with the crowd and I found myself liking it, too. This is a partially make-ahead meal... it's good for camping weekends because you can make part of it up ahead of time, cut up the rest of ingredients, and take them along with you in containers for easy adding when it comes time for cooking. People smell this cooking and come running. :)
Provided by Julesong
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Combine the Thick Stuff ingredients and simmer until soft.
- Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you.
- Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above.
- Put them into containers (I use Ziplock bags) to take with you.
- Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag.
- When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover.
- Add the spice mixture and stir well.
- Put over heat (I've done this with propane campstoves and in covered Dutch ovens with charcoal -- both ways work fine) and simmer for 1 hour.
- Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness.
- Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.
Nutrition Facts : Calories 779, Fat 44, SaturatedFat 17.3, Cholesterol 123, Sodium 2072.6, Carbohydrate 56.3, Fiber 9.7, Sugar 11.9, Protein 41.4
CAMPFIRE STEW
Eva Knight's speedy single-pan meal revives comforting memories from her childhood. "The recipe goes back many years to my days at Girl Scout camp," comments the Nashua, New Hampshire cook. "It's so fun and flavorful it became an instant hit with my family."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until heated through.
Nutrition Facts : Calories 353 calories, Fat 15g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 1428mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein.
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