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Camp Stew Recipe

Camp stew is a hearty, savory dish made of chicken , beef or pork, and vegetables. Hearty and flavorful, it’s perfect for the cold winter months when the weather keeps you inside.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Camp Stew Recipe
Servings: 2
Calories: 2865kcal

Equipment

  • Instant Pot
  • Measuring Cups and Spoon
  • mixing bowls
  • cutting board
  • Tongs

Ingredients

  • 1 lb Pork Shoulder butt
  • ¼ cup Dry Rub
  • 1 cup Beef Broth
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Liquid Smoke
  • ½ cup Diced Onions
  • 1 lb Boneless Skinless
  • 1 lb Russet Potatoes cubed
  • cups Frozen Lima Beans
  • 1 14- ounce can Crushed Tomatoes
  • 3 tablespoons Tomato Paste
  • 1 cup Barbecue Sauce
  • 2 tablespoons Worcestershire Sauce
  • 1 cup Frozen Corn
  • 1 teaspoon Hot Sauce

Instructions

Make the Pulled Pork

  • The pork shoulder should be washed in cold water and dried with paper towels.
  • Use the instructions in the notes to make the dry rub, or apply a store-bought version and rub it all over the pig. As an alternative, you might simply salt and pepper the pork shoulder.
  • Salt, pepper, liquid smoke, and beef broth should all be added to the Instant Pot along with the pork. Put the Instant Pot's lid on and switch the valve to sealing. Set the timer to 60 minutes and select the MANUAL cook option. After ten minutes, give the pressure time to naturally dissipate before performing a rapid release.

Cook the Stew

  • The chicken, potatoes, lima beans, tomato paste, crushed tomatoes, barbecue sauce (or tomato sauce), and Worcestershire sauce should all be added to the Instant Pot after removing the lid.
  • Put the lid back on and set the valve to sealing with a 25-minute timer. After 10 minutes, give the pressure time to naturally release once more before performing a rapid release.
  • Add the corn and spicy sauce and stir (if using).

Shred the Meat

  • To remove the chicken and pork shoulder, use tongs. Use two forks to shred the meat, then add the shredded meat back to the Instant Pot. Before serving, stir the stew to combine all the ingredients.

Video

Nutrition

Calories: 2865kcal | Carbohydrates: 415g | Protein: 218g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 471mg | Sodium: 9898mg | Potassium: 12248mg | Fiber: 51g | Sugar: 163g | Vitamin A: 8851IU | Vitamin C: 181mg | Calcium: 727mg | Iron: 41mg
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