That’s quite the hodgepodge of ingredients. 4 pounds of meat, a half dozen cans of assorted food stuffs, and most of a bottle of ketchup! Bet it’d be great after a bender.
Most regions seem to have their own version of a “catch all” stew, though I’m not sure what the PNW version would be? Ciopinno maybe? In Georgia we had our Brunswick stew.
Yes, when it's cooked down, it's pretty much like a mush.
