Best Georges Camping Stew Recipes

CAMPFIRE STEW DUTCH OVEN CAMPING RECIPE

Campfire Stew Dutch Oven Camping Recipe image

Camping For Foodies Dinner Camping Recipes: Campfire Stew Dutch Oven Camping Recipe

Provided by Kim Hanna

Time 2h30m

Number Of Ingredients 13

Ingredients

4 slices thick bacon (cut into small pieces)
2 pounds boneless beef chuck (cut into bite-size pieces)
Salt and pepper (generously to taste)
1 large yellow onion (coarsely chopped)
4 cloves garlic (minced)
1 (6 oz) can tomato paste
1 (32 oz) container of beef broth ((or beef stock))
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried thyme
3 large potatoes (peeled and cut in 2-inch pieces)
5 medium carrots (cut in 1-inch pieces)
2 stalks celery (cut in 1-inch pieces)

Steps:

Prepare your campfire for cooking over hot coals.
Prep vegetables as described: garlic, onions, potatoes, carrots and celery.
Prep beef and bacon as described.
In 12-inch camp Dutch oven, cook and stir bacon over medium-high heat until bacon is browned and crisp. Scrape up brown bits from bottom of pan.
Season beef with salt and pepper and add to Dutch oven, stir until beef is seared.
Reduce heat to medium, add garlic and onions, cook till softened.
Add remaining ingredients including the tomato paste, beef broth, rosemary, parsley, thyme, potatoes, carrots and celery, stirring to combine.
Bring to simmer over medium heat.
Cover and continue simmering over low heat, stirring occasionally until meat and vegetables are tender, approximately 1 - 2 hours. Camp Cooking Tip: We like our stew meat to be extremely tender so I give it as much time in the pot as possible. I always plan for 2 hours of simmering time unless we have a super busy camping day and I just don't have that luxury. No matter what, don't increase the campfire temperature to the boiling point because that will just make the meat tough.
Remove lid and continue to simmer until your Campfire Stew reaches your desired thickness. Camp Cooking Tip: The longer it cooks with the lid removed, the thicker the stew becomes. If you want a soup-like stew you will be ready to serve shortly after the meat and veggies are tender. But if you want a thick beef stew in a rich sauce (which is how our family likes it), you should plan on about 20 more minutes to finish cooking to that consistency.

Nutrition Facts : ServingSize 1 g, Calories 747 kcal, Carbohydrate 59 g, Protein 85 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 236 mg, Sodium 720 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 12 g

ALABAMA CAMP STEW

Alabama Camp Stew image

This recipe makes a very thick stew that's really good to eat on cold winter days. I've been eating this stew since I was a very small child and it's Dee-lish! It does take a while to make (I'm estimating on the cook time), but definitely worth it. I like to serve cornbread with this stew.

Provided by Dreamgoddess

Categories Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs pork
1 lb chicken
1 lb roast beef, cubed
1 1/2 lbs potatoes, cubed
1/2 lb white onion, chopped
2 1/2 cups tomatoes
1 1/2 cups ketchup
1 lemon, juice of
2 teaspoons Worcestershire sauce
salt
Tabasco sauce
red pepper
black pepper
1/4 lb creamed corn

Steps:

Combine all meat in a large dutch oven.
Add enough water to cover the meat.
Bring to a boil and cook meat until tender.
Take the meat out of the liquid.
Remove any bones and grind meat.
Add the potatoes, tomatoes and onions to the liquid in the dutch oven.
Cook, stirring occasionally, until the potatoes begin to fall apart.
After the vegetables are done, add the meat.
Cook, stirring, over low heat until well combined.
Add the ketchup, lemon juice, worcestershire sauce and seasonings to taste.
Simmer for 1 hour.
Stir frequently to prevent the stew from sticking to the bottom of the dutch oven.
Add the corn and simmer for 20 additional minutes.