Camp Stew – Perfect for Leftover Ribs
You may be wondering what “leftover ribs” are, but when you’re grilling up dinner for only two people, many times a whole rack of ribs is just too much and you end up with leftovers. No problem! Just make some Camp Stew!
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There are many versions of Camp Stew out there, but no matter what version you find, it’s the easy, quick, perfect meal for using leftovers! It’s never quite the same each time we make it, but it’s always delicious.
Happy Bison’s Camp Stew
4-5 ribs, de-boned and chopped
1 lb. ground beef
1 precooked chicken breast, cubed (also a great way to use leftovers!)
1 small onion, diced
2 potatoes, cubed
1 can kidney beans
1 can creamed corn
2 cans stewed tomatoes (we substituted 1 can of tomatoes and okra along with 1 can of stewed tomatoes)
1 cup Big Game or Stampede Heat Grillin’ Sauce
1 Tablespoon Worcestershire sauce
1 teaspoon black pepper
Salt to taste
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Brown beef and onions together until beef is no longer pink. Drain off excess grease.
Mix all ingredients in a 6 quart slow cooker. If the stew seems too thick, add up to 1 cup of water or chicken broth. Cook on low for 8 hours or until potatoes are tender.
OR add all ingredients in a 6 quart Instapot and use the “stew” setting. Make sure the potatoes are cooked through and serve. (If using an Instapot, you can also brown the beef and onions using the “saute” function to start too.)
Feel free to add in or substitute ingredients. Camp Stew is a great way to clean out the fridge or use up what you’ve got on hand in the pantry. It’s also a great way to use leftover pulled pork too! Share your favorite variety in the comments!
Have another way to use leftover barbeque? Share in the comments below!
Looking for more ways to use Happy Bison Grillin’ Sauce? Try our Carolina Style Deviled Eggs!
Camp Stew
Perfect for leftover ribs or any leftover barbeque!
Ingredients
- 4-5 ribs, de-boned and chopped
- 1 lb. ground beef
- 1 precooked chicken breast, cubed
- 1 small onion, diced
- 2 potatoes, cubed
- 1 can kidney beans
- 1 can creamed corn
- 2 cans stewed tomatoes
- 1 cup Big Game or Stampede Heat Grillin' Sauce
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Brown beef and onions together until beef is no longer pink. Drain off excess grease.
- Mix all ingredients in a 6 quart slow cooker. If the stew seems too thick, add up to 1 cup of water or chicken broth.
- Cook on low for 8 hours or until potatoes are tender.
Notes
Feel free to add in or substitute ingredients. Camp Stew is a great way to clean out the fridge!
Recommended Products
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 562Total Fat 25gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 11gCholesterol 116mgSodium 933mgCarbohydrates 47gFiber 7gSugar 11gProtein 41g
