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A bowl of beef stew with carrots and potatoes on a wooden table.

Campfire Dutch Oven Beef Stew

A woman's face.Angie Zoobkoff
This cool-weather camping stew is made with tender beef, potatoes, carrots, celery, and onions, gently simmered in a rich beef gravy.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 656 kcal

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.

Nutrition

Serving: 1 portionCalories: 656kcalCarbohydrates: 23gProtein: 64gFat: 33gCholesterol: 202mgSodium: 775mgFiber: 4gSugar: 5g
Keyword beef stew, beef stew without wine, campfire cooking, dutch oven cooking
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