Campfire Dutch Oven Stew

A Hearty One-Pot Meal for the Trail or the Woods

Serves 4–6 | Cook Time: 1.5–2 hours | Skill Level: Easy

There’s nothing quite like a slow-simmered stew cooked over open coals to end a day of trekking. This recipe is perfect for a cast iron Dutch oven and is packed with hearty chunks of meat, potatoes, and vegetables. It’s the kind of meal that fills both your belly and your soul.

Ingredients

• 2 tbsp olive or vegetable oil

• 2 lbs beef chuck, cut into 1-inch cubes

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, peeled and sliced

• 3 potatoes, cubed

• 2 celery stalks, chopped

• 1 red bell pepper, chopped (optional)

• 1 can (14 oz) diced tomatoes

• 1/4 cup tomato paste

• 3 cups beef broth (or enough to mostly cover ingredients)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme (or 2–3 sprigs fresh)

• 2 bay leaves

• Optional: splash of red wine or Worcestershire sauce for depth

Instructions

Step 1: Prep the Fire

Get your campfire going and let it burn down to hot coals. You’ll want a steady, low heat with some glowing embers for long cooking.

Step 2: Heat the Dutch Oven

Place your cast iron Dutch oven directly on the coals. Add the oil and let it heat until shimmering.

Step 3: Brown the Meat

Add the beef in batches, browning it on all sides to lock in flavor. Set browned meat aside in a bowl.

Step 4: Sauté the Veggies

Toss the onions and garlic into the pot and cook until soft and fragrant. Add the carrots, celery, and bell pepper. Stir and let them cook for a few minutes.

Step 5: Combine and Simmer

Return the meat to the pot. Add potatoes, diced tomatoes, tomato paste, broth, and all seasonings. Stir to combine. The liquid should mostly cover the ingredients—add a bit more broth or water if needed.

Step 6: Cover and Cook

Put the lid on the Dutch oven and place a few hot coals on top. Let the stew simmer for 1.5 to 2 hours, checking and stirring occasionally. Adjust the heat by adding or removing coals as needed.

Step 7: Serve Hot

Once the meat is tender and the vegetables are soft, remove the pot from the heat. Discard bay leaves and thyme stems. Serve hot, ideally with rustic bread or bannock.

Tips & Variations

• Try venison, bison, or pork shoulder in place of beef.

• Add a can of white beans for extra protein.

• Stir in kale or spinach at the end for some leafy green goodness.

• Save leftovers in a sealed container and reheat right in the coals for breakfast stew.