About everyone can and does make camp stew when the weather starts turning cooler. It’s not difficult and really good cooler weather, comfort food. Here’s my take on it. It’s nothing you can’t find about anywhere else on the internet. I was just feeling in the mood to cook today (this doesn’t happen often)
Here are the ingredients
- 1 lbs of BBQ pork, cooked, pulled or chopped.
- 1/2 cup of BB sauce
- 1 TBS of chopped dried shallots
- 2 – 14 oz cans of fire roasted, diced tomatoes with seasoning (don’t drain)
- 16 oz can of tomato sauce
- 1 cup of ketchup. YES Ketchup. It’s the “secret” ingredient of camp stew.
- 4 chicken thighs; cooked and diced
- 10 oz can tomato soup.
- 1 can water (tomato soup can)
- 11 oz can of corn (I used Mexican style-drain)
- 1 TBS Worcestershire sauce
- 14 oz can of lima beans (drained)
- 4 medium potatoes sliced and diced.
- A Large Dutch oven or large pot!
This takes about 2-3 hours, serves
- add pork, BBQ sauce, shallots, both cans of diced tomatoes, can of tomato sauce, tomato soup, water, Worcestershire sauce drained corn, and drained beans. In other words everything except the chicken and potatoes.
- When your potatoes are done , be sure they are done enough as once you throw them in with everything else they are not likely to get any softer. Something about the tomato sauce keeps them from cooking any further is my belief.
- Everything is now in your pot. Salt and pepper to your taste, add water if needed. Simmer it until you’re ready to eat it.