Dutch Oven Camp Stew Recipe
This Dutch oven camp stew recipe makes a delicious one-pot-style meal that you will want to cook over and over again!
Whether it is cooked on the stove, in the crock pot, or over campfire coals, stew is the perfect comfort food after a long day. It is one of those meals that doesn’t take a lot of prep work and it doesn’t need any babysitting while it cooks.
Stew is also perfect for filling up all our hungry boys!
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Today, we want to share our favorite recipe for this delicious and satisfying meal. Full of tender beef, basic vegetables, and rich flavor, this classic beef stew recipe is very simple to make. Make it tonight!
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Camping Essentials for Dutch Oven Recipes
- I love using this Lodge Cast Iron Skillet for all of my sauteing.
- These silicone tongs are perfect for flipping and grasping hot food.
- This 9QT Overmont Dutch Oven is my favorite for one-pot-style meals over the fire.
- These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
- This cast iron scrubber set is perfect for safely cleaning your cast iron.
- I like to have parchment paper and paper towel on hand as well.
Camp Stew Recipe
Ingredients
- Beef, cubed – Hearty chunks of beef become melt-in-your-mouth tender after a long, slow simmer.
- Baby potatoes, halved – These little potatoes soak up all that savory broth while still holding their shape.
- Carrots, diced – Sweet and colorful, carrots add classic stew flavor.
- Celery stalks, diced – Celery brings subtle savory depth that makes everything taste better.
- Yellow onion, diced – The base of almost every good stew, onions cook down into rich flavor.
- Garlic, minced – A little garlic goes a long way in making the whole pot smell absolutely irresistible.
- Dried thyme – Earthy and aromatic, thyme adds classic flavor.
- Fresh rosemary stalk – Rosemary gives the stew a rustic aroma.
- Salt – Essential for bringing all those simple ingredients to life.
- Ground black pepper – Adds gentle warmth and balances the richness of the beef.
- Bisto, prepared – This thickens the stew and gives it that rich, gravy-like consistency everyone loves.
- Beef stock – The flavorful liquid that ties everything together into one cozy, spoon-worthy meal.
Instructions
1. Cut the beef into bite-sized cubes. Trim off any sinew or fat from the meat.
2. Add the garlic, onion, and beef to a large stock pot.
3. On the stove top over medium heat, brown the meat. Scrape the browned bits from the bottom of the pot and stir.
4. Dice all of the vegetables, mix the Bisto, and add both to the large pot. Add beef broth, spices, and mix well.
5. Allow the stew to simmer on low-medium for at least an hour and until the potatoes are tender. Add an additional cup of broth as needed to reach your desired consistency.
This recipe may be easily cooked over the coals and grate of a campfire! We make this recipe in our cast iron Dutch oven often!
Start by building a decent sized campfire. Check out our “How to Build a Campfire for Cooking” post for more tips and tricks!
Tips and Tricks
- Divide leftovers into single portions and store in airtight containers for up to three days in the fridge. Perfect for a grab-and-go lunch, dinner, or after-school snack.
- This stew can easily be made in a slow cooker.
- Coat your pieces of meat in a little bit of flour before cooking. The flour will help thicken the stew. An easy way to get a quick, even coating is to put the flour into a sealable plastic bag, add the diced beef, and give everything a good shake. Discard any excess flour.
- To make a veggie version of this stew, simply omit beef, and add extra root vegetables. You may want to add a bit of olive oil to the pot at the beginning.
Substitute Ingredients
- Green beans
- Red peppers
- Sweet potatoes
- Canned tomatoes or tomato sauce
- Tomato paste
- Red wine
- Balsamic vinegar
- Worcestershire sauce
- Bay leaves
- Onion soup mix
- Onion powder
- Fresh thyme can be used in place of dried. You can also switch out the fresh garlic for garlic powder instead.
We hope you enjoy this Dutch oven camp stew! What are some of your favorite comfort food meals?
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Dutch Oven Camp Stew
Ingredients
- 1 pound beef cubed
- 1 pound baby potatoes halved
- 4 large carrots diced
- 5 celery stalks diced
- 1 medium yellow onion diced
- 1 clove of garlic minced
- 1/2 tsp thyme
- 1 rosemary stalk
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup Bisto prepared
- 1 liter of beef stock
Instructions
- Cut the beef into bite-sized cubes. Trim off any sinew or fat from the meat.
- Add the garlic, onion, and beef to a large stock pot.
- On the stove top over medium heat, brown the meat. Scrape the browned bits from the bottom of the pot and stir.
- Dice all of the vegetables, mix the Bisto, and add both to the large pot. Add beef broth, spices, and mix well.
- Allow the stew to simmer on low-medium for at least an hour and until the potatoes are tender. Add an additional cup of broth as needed to reach your desired consistency.
Notes
- Divide leftovers into single portions and store in airtight containers for up to three days in the fridge. Perfect for a grab-and-go lunch, dinner, or after-school snack.
- This stew can easily be made in a slow cooker.
- Coat your pieces of meat in a little bit of flour before cooking. The flour will help thicken the stew. An easy way to get a quick, even coating is to put the flour into a sealable plastic bag, add the diced beef, and give everything a good shake. Discard any excess flour.
- To make a veggie version of this stew, simply omit beef, and add extra root vegetables. You may want to add a bit of olive oil to the pot at the beginning.
Article way tooo long!
Excellent recipe – truly wonderful stew. Article just needs a bit of fine tuning but if people can’t see past that then they are missing out big time!