My daughter was here a month ago and made some stew for the whole gang.

It was so good, I asked her to send me the recipe she used (all in her head).

This would be great for deer camp or camping a long while. I still have some in the freezer. I used a very large crock pot.

Beef/Vegtable stew
This makes a very large amount. Cut in two for smaller crock pot
2 pounds ground beef or stew beef or Venison burger
2 cans corn (drained)
2 cans green beans (drained)
2 cans potatoes (drained)
2 cans peas (drained)
2 cans carrots (drained)
2 cans diced tomatoes (do NOT drain)
4 quarts beef broth
spices: onion powder or dried onions, garlic or garlic powder, dried parsley, salt & pepper
(You can break up the potatoes, green beans, carrots right in the can. After draining, use a knife to cut them up in the can.
Brown the meat, then drain. Add the remaining ingredients and bring to a boil. Turn down and simmer with lid on for 1 hour; stir every 15-20 minutes. Check flavor - add additional salt/pepper, if needed.

You could also do this in your big crockpot.
You would brown the meat in a skillet, drain, and add to crockpot. Add the remainder of the ingredients. Cook Low 8-10 hours OR High 4-5 hours. No need to stir during the cooking process. Check flavor - additional salt/pepper.
{You can use canned or frozen vegetables - whatever you have on hand.}

It is the best stew I've ever eaten. Lots of body.

You lost me on canned peas...lol

There are canned young peas to buy. Or frozen peas as well.

Next time yah make it ....use all fresh veggies...will have more Flavah !

if you like stew you would love perpetual pot

very simple and great for any time you just need hot food ready to go almost all the time

I agree you can forget the canned stuff but if it is what you store and what you have sure roll with it.

stew can be super simple to as complex as you want it , perpetual pot starts to really develop more complex flavors about day 3 and I have only ever kept one going 30 days there are some places that have had a pot going 40+ years

I always started with the basics , meat , onion, potato, carrot. salt and pepper
use beef , chicken , venison about any meat works
you start it in the crock pot and cook high for about 6 hours then you can eat , each night or if you served a bunch of people you add more ingredients and bump it back up to high.

if done on a wood stove you boil it for a couple hours then move to lesser heat , in the morning if it got below 140 that night you boil it again 10 minutes

basically same thing on a cook top if it falls below 140 you boil 10 minutes.

crock pot is probably the easiest ready almost any time of day just ladle a bowl and eat then add new stuff after supper and set to cook for about 4-6 hours before it drops back to keep warm.
adding corn or other things is all personal preference add what you like

I don't cut the potatoes up too small they fall apart with a spoon any way and then you get nice chunks

Wonder if this would be ok using a roast instead of ground?

A simpler recipe is : Take all the cans of "stuff" you have and drain them. DO NOT DRAIN TOMATOES!!!

Sounds good, but more like soup than stew.

As much was put together, it could be called "SLUM GULLION"!

Everything that you could throw in there. A treat eating it for supper.

it's stew you can just toss a leg in if you have a big enough pot for it.
just changes the cook time.
should probably skin it first.

Yup. To me a stew is made with beef, potatoes and carrots.

I'm gonna try it. Thank you for posting the recipe

a stew can be any ingredients

the difference is a soup any combination ingredients cooked in a liquid which if you just heated this it would be and that is all it would really need is a heating because everything is canned.

a Stew requires the Stewing process to take place , ingredients placed in a cooking vessel with just enough liquid to cover then cooked slowly over a long period of time to break the ingredients down through heat.

To me the 4qts of broth in the original recipe makes it a soup.

When I make a stew, I flour ( heavily) the meat and brown in grease, this thickens the broth and makes it stew. My mother called it "irish stew", so I do too. edit to add. But, when I make soup I make it just like your stew, only I add every kind of veggie (canned) that I have, plus barley and anything else I can find. Yeah, it might classify as "slumgullion".

I make my own beef and chook bone collegian . I barely simmer the bones all night in a crock pot, then take them out and pour the collegian into jars, then the fridge to cool, then the freezer.

It turns into a thick gel, not liquid. And it's delicious. And about the most nutritious food for the whole body you can get. It makes an amazing thick addition to any stew or thick soup. I use that instead of broth. It can be used in lots of things.

I like that idea Sharon and will give it a try. Thanks!

You will love it. Chook ( chicken) bone collegian has different properties good for the body than beef bone. They both are fantastic.

Collegian builds good skin, hair, nails, bones, sinews, the cartilage on our bones, connective tissue, heals injuries , all kinds of the most important nutrients the body needs . It can even be warmed , seasoned and drank in a small glass for daily dose .

If stew is still too thin, some flour added , as others have mentioned, will do fine .

it is certainly a different way to stew, because of the long cook time it probably crosses the line to stew , however so many canned ingredients and cooking then draining the meat , then adding broth to replace what you just drained seems odd.

this reminds me of one of those almost home cooked recipes

it may be very good and cross from soup to stew , it is just an unusual way to get to stew.

We make stock with bones ----leg bones from elk or deer cut in 4-6 inch pieces we leave the sinew and pieces of meat on the bone about 4-6 pounds ---bake until brown scrape all the stuff in a big pot add 3-4 onions halved leave the skin on---head of celery ---pound or two of carrots---simmer for a couple days strain and reserve the liquid discard the rest we use this to make real french onion soup---add to stew --------Next turkey I get will try the CHOOK sounds so simple must be good!