Campfire stew is a comfort food at its best, whether you're out in the great outdoors building a campfire or cooking indoors on the stovetop with a Dutch oven. The combination of beef and vegetables along with herbs and spices make this one-pot dish an easy way to feed your campers.
Why You'll Love Campfire Stew
Campfire stew on the stovetop is a great way to whip up a cozy meal for any occasion. With its blend of savory ingredients and hearty flavors, this dish will become a staple in your kitchen. And you can customize it to your liking, adding more vegetables or adjusting the spices to make it right for you. Since you’re making campfire stew on the stovetop instead of an open flame, there is no need to worry about safety or mess. And this stew's vibrant colors will impress even picky eaters.
Is this Recipe Healthy?
Yes, this campfire stew recipe is a healthy option. It uses beef chuck as the main protein source, which is a lean cut of beef. You can reduce the fat even more by trimming off the visible fat before cooking it and skimming off the hard fat that accumulates at the top of the stew after refrigeration.
The olive oil provides heart-healthy fats while the fresh vegetables add fiber, vitamins, and minerals. Potatoes are rich in vitamin B6, vitamin C, and potassium. Carrots are high in vitamin A, and flat green beans are a good source of vitamin C and vitamin K.
Herbs like rosemary and thyme provide antioxidants to help protect your body against disease-causing free radicals. All in all, this dish is a great way to enjoy a flavorful meal that will provide you with plenty of nutrition.
How to Make Campfire Stew
Prep the veggies and beef:
- Peel and dice or slice the onion, carrots, and celery.
- Peel and mince the garlic cloves.
- Peel and cube the potatoes.
- Cut off the ends of the flat beans and cut the beans into small pieces.
- Cut the beef chuck into bite-sized pieces. You can also ask the butcher to cut it for you.
Prepare the stew:
- Heat some olive oil in the Dutch oven. Add the beef pieces and season with salt and pepper. Cook for a couple of minutes until the beef pieces are browned on all sides. Remove and set aside.
- Heat more olive oil in the Dutch oven and add the carrots, onion, garlic, and celery. Cook until golden and fragrant (around 10 to 15 minutes).
- Add the seared beef back to the Dutch oven. Add the rosemary, thyme, tomato paste, salt, and Worcestershire sauce. Mix well.
- Add the beef stock and flat beans. Cook for 1 hour on low heat.
- Add the cubed potatoes and cook until the potatoes are soft.
Tips & Variations for Campfire Stew
When making campfire stew, there are several tips that can help create the best possible result.
- Cook the stew with the lid on so the liquids don’t evaporate too much. You want to have enough liquid to cook the potatoes in the end.
- Don’t add the potatoes in the beginning or they will disintegrate. They don't need to cook as long as the other vegetables.
- Cut the Worcestershire if you can't find it, but the addition of this classic sauce to your pantry will maximize the flavor of stews and many other dishes.
- Try using cubed chicken or pork in the stew instead of beef.
- Try a variety of vegetables in the stew, such as mushrooms, zucchini, diced tomatoes, or bell peppers.
- Add different types of beans, such as black beans or kidney beans.
- For added flavor and spice, incorporate chili powder and/or cumin into the mix.
More Soup and Stew Recipes
- Ginger Lemongrass Chicken Noodle Soup
- Instant Pot Mexican Black Bean Soup
- Classic Beef Stew in Beer Sauce
- Crockpot Lasagna Soup
Campfire Stew FAQs
To make this campfire stew recipe vegan, eliminate the beef and use vegetable stock instead of beef stock. Most Worcestershire sauce contains anchovies or fish sauce, so you need to leave that out also.
This campfire stew recipe is gluten free except for the Worcestershire sauce. Either leave out the Worcestershire sauce or make sure to use one that is labeled gluten free.
This stew is delicious right after being made or the day after. Store any leftovers in a sealed container in the fridge for up to 5 days.
Campfire stew is a comfort food that you can enjoy either by the campfire or on the stovetop. It is a mix of hearty beef, healthy vegetables and herbs, and flavorful sauces. Make sure to try some of the variations suggested to make this dish your own.Print
This campfire stew is comfort food at its best. It can be made obviously when out in the great outdoors as a camping meal over a good fire, or with the dutch oven on the stovetop. Either way is a super delicious, flavorful, and easy stew to try!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Soups and stews
- Cuisine: American
2 pounds beef chuck
4 cups beef stock
8 small potatoes
a big bunch of flat beans
1 medium-sized onion
1 celery stock
2 tablespoons tomato puree
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried rosemary
a bunch of fresh thyme (or 1 teaspoon dried)
2 garlic cloves
3 tablespoons Worcestershire sauce
Prep the veggies:
Peel and dice finely the onion, carrots, and celery.
Peel and mince the garlic cloves
Peel and cube the potatoes
Cut the ends of the flat beans and cut them roughly in small pieces.
In the Dutch oven with some olive oil add the beef chuck pieces and season with salt and pepper. Cook for a couple of minutes until browned. Remove and set aside.
Add more olive oil and add the carrots, onion, garlic, and celery, and cook until golden and fragrant (around 10-15 min).
Add back the seared beef chuck to the dutch oven and add the rosemary, thyme, tomato paste, salt, and Worcestershire sauce.
Add the beef stock and the flat beans and cook for 1 hour on low heat.
At this moment add the cubed potatoes and let cook until soft.
Cook with the lid on so the liquids don’t evaporate too much, you want to have enough liquid to cook the potatoes in the end. Don’t add them in the beginning otherwise, they tend to disintegrate.
This stew is delicious right after being made or the day after, leftovers can be stored in sealed containers in the fridge for up to 5 days.
Worcestershire sauce it’s not mandatory if you cannot find it, the dish will equally be delicious, however, the addition of this classic sauce to your pantry will improve and maximize the flavor of stews and many other dishes.
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