Features of "Alabama Camp Stew"
Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Calorie, Reduced Carbs diet.
Preparation time: 30 minutes
Cooking time: 3 1/2 hours
Ingredients for "Alabama Camp Stew"
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2 lbs Pork
1 lb Chickens
1 lb roast Beef, cubed
1 1/2 lbs Potatoes, cubed
1/2 lb White Onions, chopped
2 1/2 cups Tomatoes
1 1/2 cups Ketchup
1 Lemon Juice
2 teaspoons Worcestershire Sauce
1/4 lb Creamed Corn
Method of cooking "Alabama Camp Stew"
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.