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| ALABAMA CAMP STEW | |
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3 lbs. beef 3 lbs. pork 1 hen 2 qts. tomatoes 1 can LeSueur peas 1 can Shoe Peg corn 1 can limas (I use 2) 1 pkg. frozen okra 1 sm. stalk celery, chopped 1 bottle catsup (I use lg.) 2 tbsp. Worcestershire sauce 2 tbsp. vinegar 2 tbsp. lemon juice 1 pod red pepper 1 tsp. black pepper 3 lg. onions, finely chopped 1 lg. pod garlic 2 Irish potatoes (I use more) Cook heck out of meat, skim off fat, tear meat over bones, simmer raw vegetables in broth and shredded meat together with seasonings. When vegetables are tender, add canned vegetables and simmer until all flavors are inner mixed. Use judgment as whether you need small amount of sugar or not. (I use about 1/4 cup). Note: Cook meat day before so you can work with it. | |
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recipe reviews #187031
Leigh (United States) says:
This is a good recipe. It is basically my Granny's recipe for camp stew that has been handed down through our family for several generations. Of course in our recipe there are a some differences. We don't use lima beans, okra, celery or peas in our Granny's recipe. It's a good suggestion to cook your meat one day ahead of time or you're in the kitchen all day. Skip the canned vegetables and use frozen instead.
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