Alabama Camp Stew Recipes

QUICK & EASY CAMP STEW RECIPE - (4/5)

Steps:

• Mix all ingredients and cook over medium heat for about an hour, stirring occasionally. Refrigerate overnight. Heat and eat! Note: Can use 2 cans of pork instead of 1 pork and 1 beef. Can use 4-6 chicken thighs or other chicken pieces cooked and cut up in small pieces instead of canned chicken. Note 2: Try cooking in crock pot all day.

ALABAMA CAMP STEW

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.

ALABAMA CHICKEN STEW

Steps:

• Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
• Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
• Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.