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Camp Stew

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Chock-full of meat and vegetables, this is the ideal cold-weather dish for your family.

Serves: 12

What You'll Need:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 large potatoes, peeled and diced
  • 1 (16-ounce) package frozen speckled butter beans or lima beans, thawed
  • 1 (14-3/4-ounce) can creamed corn
  • 1 (8-3/4-ounce) can whole kernel corn, drained
  • 1 (10-ounce) can barbecued pork
  • 1 (10-ounce) can white chicken in water, drained
  • 2 (14-1/2-ounce) cans stewed tomatoes
  • 1 cup ketchup
  • 1 cup water
  • 2 to 4 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
What To Do:
  1. Cook ground beef and onion in a large skillet over medium-high heat stirring until the beef crumbles and is no longer pink; drain.

  2. Layer potatoes, butter beans, beef mixture, creamed corn, and remaining ingredients in a 6- 7-quart slow cooker.

  3. Cover and cook on LOW setting 8 hours or until potatoes are tender.

This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc. If you would like more recipes like this, click here.

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