Camp stew is pretty much what ever you want it to be but here are some recipes:

CAMP STEW

1 can barbecue chicken
1 can barbecue pork
1 can barbecue beef
2 cans tomatoes
1/4 c. ketchup
salt and pepper
1 can whole kernel corn
3 potatoes, diced
1 onion, chopped
2 Tbsp. lemon juice
2 Tbsp. Worcestershire

Cook onions and potatoes. Drain and add to other
ingredients. Simmer about 1 hour. Stir occasionally. This stew may also be cooked in a crock-pot or slow cooker.

CAMP STEW

large Dutch oven
Meat: venison, elk or beef,
chunked
onions
potatoes
carrots
cabbage
celery
tomatoes
salt and pepper
1/2 c. oil
flour

Build fire in 2 foot hole. Heat Dutch oven on Coleman stove with oil. Flour meat and brown both sides. Salt and pepper to taste. Add all vegetables when fire has burned down. Shovel coals out, leaving a few. With hook or wire, place Dutch oven on coals and cover with remaining coals; then cover with 6 to 8-inches dirt. Go hunting the rest of the day. Serve with cornbread or crackers and Mrs. Coble's picante
sauce.

QUICK AND EASY CAMP STEW

4 medium-sized potatoes
1 onion
2 cans tomatoes
2 cans cream-style corn
1 can Sweet Sue barbecue
chicken
1 can Castleberry's barbecue
pork
1 can Castleberry's barbecue
beef
2 Tbsp. Worcestershire sauce
dash of soy sauce
salt and pepper to taste

Cube potatoes and chop onion. Cook potatoes and onion until done. Add tomatoes (I puree in blender), corn, chicken, barbecue pork, barbecue beef, Worcestershire sauce, soy sauce,
salt and pepper. Simmer on low 30 to 40 minutes.

CAMP STEW

2 lb. ground beef
1 large onion, chopped
2 cans tomatoes
3 cans undiluted vegetable soup
salt and pepper to taste

Brown meat and onions; drain off fat. Heat tomatoes and soup; add to meat. Simmer 15 minutes. Serve on toasted open-faced buns. Yields 15 servings.