Mom's Campfire Stew
Mom's Campfire Stew is a hearty Dutch oven recipe featuring tender beef, potatoes, carrots, celery, onions, tomatoes, and aromatic herbs simmered together in a rich beef broth. Slow-cooked over campfire coals, this comforting one-pot meal develops deep, savory flavors while creating melt-in-your-mouth beef and perfectly tender vegetables. Ideal for camping trips, outdoor adventures, cozy family dinners, or meal prep, this rustic stew is easy to prepare, incredibly satisfying, and perfect for serving with crusty bread or homemade biscuits.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 medium Yukon Gold potatoes, cubed
- 1 (14-ounce) can diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas (added near the end)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare a campfire and allow it to burn down until hot coals remain. If cooking indoors, heat a large Dutch oven over medium heat.
- Heat the olive oil in the Dutch oven.
- Season the beef cubes with salt and black pepper.
- Brown the beef in batches until well seared on all sides. Remove and set aside.
- Add the onion, carrots, and celery to the pot and cook for about 5 minutes.
- Stir in the garlic and cook for another minute.
- Mix in the tomato paste and cook for 1 minute.
- Return the beef to the Dutch oven.
- Add the diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, smoked paprika, bay leaves, and potatoes.
- Bring the stew to a gentle boil.
- Reduce the heat and simmer, covered, for 1½–2 hours, stirring occasionally, until the beef is fork-tender.
- Add the frozen peas during the final 10 minutes of cooking.
- Remove the bay leaves and adjust seasoning if necessary.
- Garnish with chopped fresh parsley and serve hot with crusty bread or biscuits.
Notes
- Beef chuck becomes wonderfully tender during slow cooking.
- Yukon Gold potatoes hold their shape well in stews.
- Browning the beef first adds rich flavor.
- Homemade beef broth enhances the overall taste.
- Frozen peas should be added near the end to preserve their color.
- The stew naturally thickens as it simmers.
- Leftovers develop even richer flavor overnight.
- Freeze extra portions for quick future meals.