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

GEORGE'S CAMPING STEW

George's Camping Stew image

My brother's friend George threw this one together on a camping trip and we picked his brain as to exactly how he did it. I've made it both at home and on the campfire and every time it's easy, delicious, and satisfying.

Provided by crispychick

Categories Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

5 -7 lbs boston butt, boned,trimmed of fat,cut into 2 inch cubes
1 red bell pepper, diced into 1 inch cubes
1 large yellow onion, diced into 1 1/2 inch cubes
3 carrots, sliced diagonally into 1 inch pieces
2 (12 ounce) cans beer (Budweiser)
1/2 cup teriyaki sauce
1/2 cup Crystal hot sauce
4 lemons, juice of
2 limes, juice of
5 cloves garlic, sliced
salt and pepper

Steps:

Saute pork in a hot cast iron Dutch oven until seared and slightly cooked.
Add chopped vegetables, cover, and cook until tender.
(At this point the entire contents could be added to a crockpot and cooked on high) Add beer, teryaki sauce, hot sauce, citrus juices, and salt and pepper and cook, covered, on or near some hot coals (or in a 350 degree oven) for 2-3 hours or until pork is almost falling apart.
Good served in a bowl over white rice or mashed potatoes.

Nutrition Facts : Calories 940.2, Fat 60, SaturatedFat 20.8, Cholesterol 268.4, Sodium 1682.9, Carbohydrate 19.6, Fiber 1.9, Sugar 7.7, Protein 69.9