Best Campfire Stew Recipes

CAMPFIRE STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until heated through.

ALASKAN CAMPFIRE STEW

Steps:

• Place bacon in a Dutch oven or large pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir onions and garlic into bacon and cook until onions are translucent, 5 to 10 minutes. Add beef; cook and stir until beef is thoroughly browned, 5 to 10 minutes.
• Pour enough beer over beef mixture to almost fill the Dutch oven; add Worcestershire sauce, bay leaves, salt, and pepper. Cover Dutch oven and bring to a boil; reduce heat and simmer, adding more beer as needed, until beef is almost tender, about 2 hours. Add potatoes, carrots, green bell pepper, and enough beer to cover; simmer until potatoes are tender, 15 to 20 minutes.

CAMPFIRE STEW

Steps:

• Heat a cast iron Dutch oven over a campfire, and brown the ground beef, 5 to 7 minutes. Drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper to taste.
• Cover, and cook until the macaroni is tender, and the stew has reached desired thickness, about 35 minutes more.

MOM'S CAMPFIRE STEW

Steps:

• Coat a large pot with cooking spray and place over medium heat. Cook and stir onion and mushrooms in the hot pot until the onion is translucent, 5 to 7 minutes. Break ground beef into small bits into the pot; cook and stir until beef is completely browned, 7 to 10 minutes. Drain grease from the pot.
• Stir water, alphabet soup, mixed vegetables, tomato sauce, orzo pasta, basil, oregano, garlic powder, salt, and pepper with the ground beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the orzo is tender, about 30 minutes.

GROUND BEEF CAMPFIRE STEW

Steps:

• In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the potatoes, carrots and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add remaining ingredients. Cover and simmer for 1 hour.

CAMPFIRE CHICKEN STEW

Steps:

• Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape.

MOM'S CAMPFIRE STEW

Steps:

• 1. Fry and drain ground beef.
• 2. Add soups to ground beef, and heat until warm to liking.
• 3. Serve as is, or as my family likes it, over mashed potatoes.

MOM'S HOBO STEW, CAMPFIRE COOKING | CAMPING RECIPES

Steps:

• You will need 1 large kettle with a tight cover (dutch oven size) and very thick bottom. Cut up steak, onion, carrots, green pepper, potatoes, and broccoli and/or cauliflower. Heat kettle over fire pit with about 1/4 cup canola oil in the bottom. Add steak, garlic, and onion, to kettle and brown well. Add the rest of the ingredients, EXCEPT flour, and stir well to mix. Add water to cover all ingredients. Put cover on tight and boil until you can smell the veggies, (usually about 15 minutes). Carefully open cover and test carrots for tenderness. In a cup, mix the flour/cornstarch with enough water to form a very thick mixture. Add this to the kettle and stir to form the gravy. Serve with toast. (Be careful, stew will be HOT for a very long time).

INDIVIDUAL CAMPFIRE STEW

Steps:

• Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots., Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until meat is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.