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Campfire Beef Stew

Ivette Manners

Feed your hungry group after a long day enjoying the outdoors with this hearty, one-pot dish. While prep is quick, cook time takes about 1 hour and 20 minutes, so get it going while you set up the rest of camp! The extended time is worth it– that’s what yields a perfectly tender and seasoned dish. 

Makes 6 servings.

Equipment:

Dutch oven

Ingredients:

  • 1 Tbsp. oil
  • 2 lbs. chuck steak, cut into cubes
  • 1 onion, coarsely chopped
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 3 Tbsps. tomato paste
  • 2 Tbsps. all-purpose flour
  • 2 cans condensed beef broth or beef stock
  • Water, as needed
  • 6 small potatoes, cut into cubes
  • 3 carrots, chopped
  • 1 Tbsp. fresh rosemary, minced
  • 1 Tbsp. fresh parsley, minced
  • 1 Tbsp. fresh thyme, minced

Steps:

  • Place Dutch oven over fire and heat oil.
  • Add beef and cook until browned on all sides, 10-15 minutes.
  • Add onions and garlic and cook until onions begin to soften, about 5 minutes.
  • Season with salt and pepper. Stir in tomato paste.
  • Sprinkle in flour and toss meat. Slowly stir in beef broth. Add in enough water to cover meat by 1 inch.
  • Cover pot and cook for about 1 hour, until the beef is almost tender.
  • Stir in potatoes and carrots and the fresh herbs. Cook until all ingredients are tender, about 20 minutes.
  • Season to taste with additional salt and pepper. Serve.
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