Campfire Stew
Warm, hearty, and perfect for outdoor adventures, Campfire Stew is the ultimate one-pot meal to enjoy by the flames. This rustic recipe features tender chunks of beef stew meat, slow-simmered with vibrant vegetables like carrots, potatoes, and bell peppers in a rich broth infused with smoky paprika and savory spices. Cooked in a Dutch oven over an open flame, it’s a simple yet flavorful dish that brings a taste of home to any campsite. Ready in just over an hour and generously portioned to serve six, this stew is ideal for your next camping trip or even a cozy backyard gathering. Serve it hot with crusty bread to soak up every drop of the mouthwatering broth! Keywords: campfire stew recipe, Dutch oven stew, hearty stew, camping recipes, outdoor cooking, rustic beef stew.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 1 large onion
- 3 cloves garlic cloves
- 3 medium carrots
- 3 medium potatoes
- 1 large bell pepper
- 14.5 oz canned diced tomatoes
- 2 cups beef broth
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
- 2 tbsp fresh parsley
Instructions
Set up your campfire or grill with a sturdy cast iron Dutch oven or large pot.
Heat the olive oil in the Dutch oven over medium-high heat.
Add the beef stew meat to the pot and brown on all sides. Remove the meat and set aside.
Chop the onion, garlic, carrots, potatoes, and bell pepper into bite-sized pieces.
Add the onion to the Dutch oven and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot along with the carrots, potatoes, and bell pepper.
Add the canned diced tomatoes (with their juices), beef broth, paprika, smoked paprika, salt, black pepper, and bay leaf.
Stir everything together, then cover the Dutch oven with its lid.
Reduce the heat by moving the pot to a cooler section of the fire or adjusting the coals.
Let the stew simmer for 60-90 minutes, stirring occasionally, until the meat is tender and the vegetables are cooked through.
Remove the bay leaf and sprinkle fresh parsley over the stew before serving.
Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 43.1 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 7232 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
