Big Daddys Camp Stew Recipes

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EASY CAMP STEW



Easy Camp Stew image

An easy camp stew (also known as Brunswick Stew) made from mostly canned ingredients. Yummy on cold winter days.

Provided by SouthernMom

Categories     Stew

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

1 (10 ounce) can barbecued chicken (I use Sweet Sue)
1 (10 ounce) can barbecued beef (Castleberry's)
1 (10 ounce) can barbecued pork (Castleberry's)
6 medium potatoes, peeled and cubed
2 (15 ounce) cans whole kernel corn, drained
2 (28 ounce) cans crushed tomatoes
1 (16 ounce) bag frozen butter beans, cooked and seasoned
2 teaspoons Worcestershire sauce (more or less to taste)
3 -5 tablespoons ketchup (but better if you use it) (optional)

Steps:

  • Cook butterbeans while peeling potatoes.
  • Place all ingredients in 4 quart pot.
  • Cook on medium low for 30 minutes to 1 hours or until potatoes are done.
  • To speed the process a little, boil the potatoes before adding to the stew.
  • This will be better the next day.
  • This can also be done in a slow cooker. Adjust time to 3 hours or more.

Nutrition Facts : Calories 301.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 37.2, Sodium 664.7, Carbohydrate 45.8, Fiber 7, Sugar 7.6, Protein 19

JULIE'S THICK AND TASTY BEEF & SMOKED SAUSAGE CAMP STEW



Julie's Thick and Tasty Beef & Smoked Sausage Camp Stew image

Before I began making my own, I really wasn't that fond of stew. Then I began making up a special concoction for SCA events - a stew that was an easy clean-up (in other words, not gloppy or thickened with flour and so the bowls were easy to rinse out) but was still thick and flavorful. It was a hit with the crowd and I found myself liking it, too. This is a partially make-ahead meal... it's good for camping weekends because you can make part of it up ahead of time, cut up the rest of ingredients, and take them along with you in containers for easy adding when it comes time for cooking. People smell this cooking and come running. :)

Provided by Julesong

Categories     Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 21

5 cups sliced zucchini
1/2 head cabbage, chopped
1 large onion, chopped
1 (1 1/4 ounce) package onion soup mix
3 cups water
2 tablespoons butter
2 lbs stewing beef, cubed
1 -2 lb smoked sausage, in 1/2 inch sliced rounds
4 -5 large potatoes, cubed
1 -2 carrots, in rounds (use however many you like, I'm just not that fond of carrots) or 1 -2 baby carrots (use however many you like, I'm just not that fond of carrots)
3 stalks celery, sliced or chopped (however you prefer)
1 large onion, chopped
1/2 head cabbage, chopped
2 (1 1/4 ounce) packages onion soup mix
2 teaspoons garlic powder
1 teaspoon curry powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground sage
water, to cover

Steps:

  • Combine the Thick Stuff ingredients and simmer until soft.
  • Drain liquid, put in a food processor and whir until mostly smooth; put into a container to take to the event with you.
  • Cut up the beef into cubes, the sausage into rounds, and the veggies as indicated above.
  • Put them into containers (I use Ziplock bags) to take with you.
  • Mix together the spice mixture from the onion soup, garlic powder, curry powder, oregano, basil, thyme, and sage; put into a Ziplock bag.
  • When you're ready to cook it all, place the meat and veggies in a big pot and add water to cover.
  • Add the spice mixture and stir well.
  • Put over heat (I've done this with propane campstoves and in covered Dutch ovens with charcoal -- both ways work fine) and simmer for 1 hour.
  • Add the Thick Stuff and simmer another hour, stirring occasionally, adding liquid as necessary for desired thickness.
  • Makes a thick, rich stew serving anywhere between 8 to 10 people, depending on how hungry you are.

Nutrition Facts : Calories 779, Fat 44, SaturatedFat 17.3, Cholesterol 123, Sodium 2072.6, Carbohydrate 56.3, Fiber 9.7, Sugar 11.9, Protein 41.4

SPICY PULLED CHICKEN AND RED BEAN STEW



Spicy Pulled Chicken and Red Bean Stew image

Provided by Aaron McCargo Jr.

Time 50m

Yield 6 servings

Number Of Ingredients 17

4 tablespoons olive oil
1 teaspoon red pepper flakes
3 tablespoons minced garlic
8 ounces andouille sausage, diced
1 onion, finely diced
3 ribs celery, finely diced
2 jalapenos, seeded and diced
1/4 cup all-purpose flour
2 quarts chicken stock
1/4 cup molasses
2 bay leaves
1 teaspoon ground cumin
2 (15-ounce) cans red beans in sauce
3 cups cooked rotisserie chicken, shredded
1 tablespoon salt
1 tablespoon cracked black pepper
3 tablespoons chopped scallions

Steps:

  • In a large Dutch oven or soup pot over medium-high heat, add the oil. Stir in the red pepper flakes and garlic and cook until the garlic begins to brown, about 1 to 2 minutes. Add the sausage and cook until slightly browned, about 2 to 3 minutes. Stir in the onion, celery, and jalapenos. Cook until the vegetables soften, about 1 to 2 minutes, then add the flour and cook, stirring frequently, to form a roux. Whisk in the stock, molasses, bay leaves and cumin. Bring to a simmer and cook for 7 to 8 minutes. Stir in the beans, chicken, salt, and pepper. Cook until the chicken is warmed through and the stew has thickened, about 5 to 7 minutes. Transfer the stew to a large serving bowl and garnish with scallions. Serve.

BIG DADDY'S CAMP STEW



Big Daddy's Camp Stew image

I found this recipe in a church cookbook. It looks like it would be a winner for a camping trip. Just make sure to take a large group of campers with you or be the camp cook.

Provided by Chef Roly-Poly

Categories     Stew

Time 4h

Yield 25 Gallons of Stew

Number Of Ingredients 12

25 lbs stew meat
10 lbs onions, rough chopp
10 lbs potatoes, quartered
1 (2 ounce) can red peppers
1 gallon tomato juice
salt and pepper
3 gallons tomatoes
4 gallons mixed vegetables
4 gallons creamed corn
2 (2 ounce) cans garlic
3 gallons water
1 quart cooking sherry

Steps:

  • Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !

Nutrition Facts : Calories 1698.6, Fat 25.1, SaturatedFat 9.7, Cholesterol 290.3, Sodium 3047.8, Carbohydrate 227.4, Fiber 31.7, Sugar 52.8, Protein 130.1

FISH CAMP STEW - SOUP



Fish Camp Stew - Soup image

Absolutely comforting and delicious! My father fished as a hobby and this is his recipe. If you do not have fresh fish, frozen will be fine. Good served any time of the year along with cornbread or crackers.

Provided by Seasoned Cook

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

12 ounces fish
5 slices bacon
1 (10 ounce) can tomato soup
1 (15 ounce) can tomatoes, diced
3 potatoes, cubed
1 carrot, diced
1 stalk celery, diced
1 onion, chopped
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 1/2 cups water
salt and black pepper
Tabasco sauce

Steps:

  • Prepare fish by removing skin and cutting into one-inch pieces. Set fish aside.
  • In a 5 quart dutch oven saucepan, fry bacon and crumble.
  • In bacon drippings saute onions and celery.
  • Add tomato soup, diced tomatoes, potatoes, carrots, garlic salt, worcestershire sauce, water, salt, black pepper and tabasco sauce. Cook on low simmer heat.
  • When potatoes are one-half done, add prepared fish pieces and simmer on low heat for approximately 15 minutes or until vegetables and fish are tender.
  • Serve hot with cornbread or crackers.

Nutrition Facts : Calories 334.8, Fat 13.6, SaturatedFat 4.5, Cholesterol 19.3, Sodium 676.8, Carbohydrate 46.6, Fiber 6.6, Sugar 12, Protein 9.1

BIG PAPA'S HOMEMADE BEEF STEW



Big Papa's Homemade Beef Stew image

This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!

Provided by Mark J. Biggs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h35m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
2 pounds bottom round beef roast, trimmed and cut into chunks
2 cups water
3 large carrots, sliced
½ onion, sliced and chopped
2 stalks celery, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon paprika
1 clove garlic, pressed
2 bay leaves, or more to taste
1 pinch ground allspice
2 russet potatoes, chopped, or more to taste

Steps:

  • Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
  • Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 19.8 g, Cholesterol 65.3 mg, Fat 10.7 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 2.9 g, Sodium 875 mg, Sugar 4.6 g

ALABAMA CAMP STEW



Alabama Camp Stew image

This recipe makes a very thick stew that's really good to eat on cold winter days. I've been eating this stew since I was a very small child and it's Dee-lish! It does take a while to make (I'm estimating on the cook time), but definitely worth it. I like to serve cornbread with this stew.

Provided by Dreamgoddess

Categories     Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs pork
1 lb chicken
1 lb roast beef, cubed
1 1/2 lbs potatoes, cubed
1/2 lb white onion, chopped
2 1/2 cups tomatoes
1 1/2 cups ketchup
1 lemon, juice of
2 teaspoons Worcestershire sauce
salt
Tabasco sauce
red pepper
black pepper
1/4 lb creamed corn

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.

Nutrition Facts : Calories 596.2, Fat 24.1, SaturatedFat 7.8, Cholesterol 181.9, Sodium 697.9, Carbohydrate 34.3, Fiber 3.4, Sugar 14.3, Protein 60.5

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