This hearty and satisfying camp beef stew is made in your cast iron Dutch oven and can be prepared over the campfire, on a camp stove, or grill. It's chock-full of tender beef, potatoes, carrots, celery, onions that are gently simmered in a rich beef gravy. A perfect cool-weather one-pot camping meal.
Recipe at a Glance: Dutch Oven Beef Stew
- DETAILS
- Total Time: 2 hours 40 minutes (20 minutes hands-on)
- Preparation method: Campfire, camp stove, or stovetop
- HIGHLIGHTS
- You'll only need one pot to make this recipe.
- The beef stew can be partially prepared in advance.
- It's made without wine, making it suitable for all ages.
When I think about cool-weather camping foods, Dutch oven chicken noodle soup, Texas cowboy stew, Dutch oven campfire chili, and creamy mac and cheese all come to mind, with this campfire beef stew at the very top of the list. It's satisfying stick-to-your-ribs comfort food that's perfect for slurping up around the fire.
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Ingredients and Substitutions
- Beef--I prefer to use a whole chuck or blade roast for this campfire beef stew recipe and cut it into cubes. This will allow you to trim the meat of excess fat easily. You can substitute pre-cut beef stew meat, if you prefer.
- Tomato paste--I highly recommend using concentrated tomato paste that comes in a tube when camping. Then there's no need for a can opener or to figure out where to store the extra paste. Just pop the lid back on and toss it in your cooler.
- Onions--I use pearl onions here because I like the flavor and it's nice to find a decent sized piece of onion in your stew. They can be annoying to peel, so feel free to substitute regular chopped onion, if you prefer.
- Potatoes--Use medium-starch or waxy potatoes, such as Yukon gold or red, for the stew as they'll hold their shape the best. Avoid high starch potatoes, like Russets, as they'll disintegrate into the stew while cooking.
- Shiitake mushroom powder--This is optional, but highly recommended as it adds incredible flavor to the gravy. You can purchase mushroom powder online, at some supermarkets, or make your own by grinding dried mushrooms in a spice or coffee grinder until powdery.
How to Make Beef Stew in a Dutch Oven
1. Combine the beef, flour, and ½ teaspoon each of salt and pepper in a resealable bag. Seal and shake well to coat each piece of beef evenly.
2. Heat oil in a Dutch oven over hot campfire coals or medium heat on a camp stove or grill. Add the beef and cook until browned all over.
3. Stir in the carrots, onion, celery, and garlic and sauté until softened. Add the tomato paste and cook for about 1 minute.
4. Pour in the broth and bring to a simmer, scraping up browned bits from the bottom of the Dutch oven. Stir in the potatoes, and mushroom powder, if using. Cover and simmer until the beef is very tender.
FAQs
Yes. To make this in a regular enamel-coated Dutch oven on your stovetop, follow the recipe as written, adjusting the heat as needed to let the stew simmer gently, covered, until the beef is tender.
Yes. Beef stew freezes exceptionally well. Store it in a sealed, freezer safe-container and freeze for up to 3 months. Thaw in the refrigerator or your cooler overnight before reheating.
The most common reason for tough meat is not cooking it for long enough. Stew meats typically come from the more muscular parts of the cow, which have plenty of collagen and muscle fibers running through them. While they offer fantastic flavor, long, slow cooking is needed to break these tissues down and make them tender. For stew, this typically takes between 2 and 3 hours.
Stew meat can also become tough if it is cooked at a temperature that is too high. Avoid boiling your stew rapidly, as this can cause the muscle fibers to tighten and become tough, rather than soft. Keep your stew at a gentle simmer. Boiling it will not speed up the cooking process.
This is a hearty one-pot meal, so it's not necessary to serve anything else with it, however, a loaf of crusty French bread or a batch of Dutch oven biscuits will always be welcome for sopping up that extra gravy.
Tips and Troubleshooting
- To get ahead before heading out to camp, cube your stew meat and place it in a resealable bag. Peel your onions and dice your carrots and celery and store them in a separate container or bag in your cooler.
- Avoid letting the stew boil vigorously as this can make the meat tough. You may need to move the Dutch oven to a cooler or warmer part of the fire throughout cooking in order to keep it at a gentle simmer.
- Store leftover stew in an airtight container in your cooler or fridge for up to 3 days.
- Reheat in a Dutch oven over low heat until warmed through.
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Recipe
Campfire Dutch Oven Beef Stew
Equipment
Ingredients
- 2 pounds (900 g) beef chuck or blade roast trimmed and cut into 1 ½-inch chunks
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 large carrots peeled if desired, and cut into 1-inch chunks
- 20 pearl onions peeled
- 2 stalks celery sliced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 pound Yukon gold or red potatoes peeled if desired, and cut into 1-inch cubes
- 1 tablespoon mushroom powder optional
Instructions
- Prepare hot campfire coals or a grill or camp stove for medium heat.
- Season the beef with ½ teaspoon each of salt and pepper. Toss the seasoned beef into a resealable bag and add the flour. Seal the bag and give it a good shake to evenly coat each piece with flour.
- Set a Dutch oven over the coals or on the camp stove or grill and add the oil. When the oil is hot, but not smoking, add the beef and arrange it in a single layer on the bottom of the Dutch oven. Let it cook, turning occasionally, until golden brown all over, about 10 minutes.
- Add the carrots, onions, celery, and garlic, and sauté until beginning to turn golden, about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the beef broth and bring the stew to a simmer, scraping the bottom of the Dutch oven to release any browned bits stuck to the bottom of the pot.
- Stir in the potatoes and mushroom powder, if using. Cover the Dutch oven and simmer gently until the meat is very tender, adjusting the heat and adding more coals, as needed, about 2 hours.
- Season to taste with salt and pepper, and serve hot.
Notes
- Get ahead--To get ahead before heading out to camp, cube your stew meat and place it in a resealable bag. Peel your onions and dice your carrots and celery and store them in a separate container or bag in your cooler.
- Watch the heat level--Avoid letting the stew boil vigorously as this can make the meat tough. You may need to move the Dutch oven to a cooler or warmer part of the fire throughout cooking in order to keep it at a gentle simmer.
- Storage--Store leftover stew in an airtight container in your cooler or fridge for up to 3 days.
- Reheating--Reheat in a Dutch oven over low heat until warmed through.
Sharon Mckay says
Love it!
Angie Zoobkoff says
Thanks, Sharon!