Alabama Camp Stew - cooking recipe

Ingredients

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

Preparation

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