Alabama Camp Stew

• 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

1. Combine all meat in a large dutch oven.
2. Add enough water to cover the meat.
3. Bring to a boil and cook meat until tender.
4. Take the meat out of the liquid.
5. Remove any bones and grind meat.
6. Add the potatoes, tomatoes and onions to the liquid in the dutch oven.
7. Cook, stirring occasionally, until the potatoes begin to fall apart.
8. After the vegetables are done, add the meat.
9. Cook, stirring, over low heat until well combined.
10. Add the ketchup, lemon juice, worcestershire sauce and seasonings to taste.
11. Simmer for 1 hour.
12. Stir frequently to prevent the stew from sticking to the bottom of the dutch oven.
13. Add the corn and simmer for 20 additional minutes.

pork, chicken, beef, potatoes, white onion, tomatoes, ketchup, lemon, worcestershire sauce, salt, tabasco sauce, red pepper, black pepper, corn

Taken from www.food.com/recipe/alabama-camp-stew-44570 (may not work)