Ingredients for Alabama Camp Stew
- 2 lbs pork roast (Boston butt or shoulder)
- 1 whole chicken (3-4 lbs), cut up
- 2 lbs beef roast (chuck or round)
- 5 lbs potatoes, peeled and diced
- 2 large white onions, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup ketchup
- Lemon, Juice Of
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- Tabasco Sauce
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon black pepper
- Creamed Corn
- 8 cups water
- garlic powder
- onion powder
- cayenne pepper (optional)
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How to Make Alabama Camp Stew
- In a large Dutch oven, combine beef and pork. Add 8 cups of water, bring to a boil, then reduce heat and simmer until meat is very tender (approximately 1.5-2 hours).
- Remove meat from the pot and set aside. Let cool slightly.
- Remove any bones from the meat and coarsely grind or chop the meat.
- Add the potatoes, crushed tomatoes, and chopped onions to the pot with the cooking liquid.
- Cook, stirring occasionally, until potatoes are tender and beginning to fall apart (approximately 30-45 minutes).
- Add the ground/chopped meat back to the pot.
- Stir in ketchup, lemon juice, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
- Reduce heat to low and simmer for 1 hour, stirring frequently to prevent sticking.
- Stir in frozen corn and simmer for an additional 20 minutes.
- Taste and adjust seasonings as needed. Serve hot with cornbread.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
57g
Fat
38g
Carbs
11g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Pork Poultry Vegetables American Southern United States Stews Stove Top Dietary One Dish Meal Low Sodium Low Calorie Comfort Food Low Carb Low In Something Meat Corn Taste Mood To Go Camping Equipment 4 Hours Or Less
