Campfire Dutch Oven Beef and Vegetable Stew
A cozy, one-pot Dutch oven camping stew with tender beef, hearty potatoes, carrots, and veggies simmered in a rich tomato-herb broth over the campfire. Feeds a hungry crew and is flexible, forgiving, and perfect for family camping trips.
Ingredients
- 2 tablespoons oil vegetable, canola, or avocado oil; avoid butter as it can burn over high heat
- 2-2 1/2 pounds beef stew meat cut into 1–1½-inch cubes; chuck roast cut into cubes works well
- 1 1/2 teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 large yellow onion chopped
- 3 cloves garlic minced; or 1 teaspoon garlic powder
- 4 medium carrots peeled and sliced into thick rounds
- 3-4 medium potatoes cut into 1-inch chunks; Yukon gold preferred, russets also work
- 2 stalks celery sliced; optional but adds flavor
- 1 tablespoon tomato paste
- 1 can diced tomatoes 14.5 ounces, with juices
- 4 cups beef broth boxed broth or concentrate mixed with water; use gluten-free if needed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed between your fingers
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce check label if gluten-sensitive
- 1 cup frozen peas stirred in at the end
- 1 cup mushrooms sliced; optional add-in
- 1 tablespoon cornstarch mixed with 2 tablespoons water, optional for thicker stew
- 2 tablespoons water for cornstarch slurry, if using
- fresh parsley chopped, for serving (optional)
- crusty bread or biscuits for serving (optional)
Instructions
- Place your cast iron Dutch oven over a medium campfire, charcoal, or medium flame on a camp stove. Add the oil and heat until it shimmers; a drop of water should sizzle on contact.
- Pat the beef dry with paper towels. Season with kosher salt and black pepper. Add the beef to the hot oil in a single layer and sear until browned on most sides. Work in batches if needed so you don’t crowd the pot.
- Push the browned beef to the edges of the pot and add the chopped onion to the center. Cook, stirring, until softened and starting to turn golden, 4–5 minutes. Add the garlic and cook about 30 seconds, just until fragrant.
- Add the tomato paste, dried thyme, dried rosemary, smoked paprika, and bay leaf. Stir and cook for 1–2 minutes to toast the tomato paste and herbs and deepen the flavor.
- Add the carrots, potatoes, celery, and mushrooms if using. Stir well so the vegetables are coated in the flavorful mixture at the bottom of the pot.
- Add the diced tomatoes with their juices, beef broth, and Worcestershire sauce. Stir, scraping up any browned bits from the bottom of the Dutch oven.
- Allow the stew to come up to a gentle simmer over medium heat until small bubbles form around the edges. Reduce the heat to low, or move the Dutch oven to a cooler part of the fire, and cover with the lid.
- Simmer gently for 60–90 minutes, stirring every 15–20 minutes to prevent sticking. Cook until the beef is fork-tender and the potatoes are soft but not falling apart. Adjust heat as needed if your fire runs hot.
- If you prefer a thicker stew, stir together the cornstarch and water in a small cup to make a slurry. Stir the slurry into the simmering stew and cook, uncovered, for 5–10 more minutes until slightly thickened.
- Stir in the frozen peas and cook for 2–3 minutes more. Remove the bay leaf. Taste and adjust salt and pepper; add a small splash of Worcestershire sauce if the flavor tastes flat.
- Ladle the stew into bowls, garnish with chopped fresh parsley if desired, and serve hot with crusty bread or biscuits.
Notes
Yield: Serves 6–8 (or 4 very hungry hikers with leftovers). Prep time is about 20–25 minutes, and cook time is 60–90 minutes of gentle simmering. For camping, you can pre-chop vegetables at home and store them in resealable bags, use sturdy root vegetables, and bring shelf-stable shortcuts like jarred garlic, tomato paste in a tube, and boxed broth. Heat management is key—keep the stew at a gentle simmer, stir every 15–20 minutes, and add a bit of extra broth or water if it looks too thick. Leftovers store well and taste even better the next day.
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