Dutch Oven Camp Stew
This Dutch oven camp stew recipe makes a delicious one-pot-style meal that you will want to cook over and over again!
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.
Tried this recipe?Let us know how it was!