Beef stew cooked over the campfire is a warming and cozy way to end a long day in the outdoors. Start this stew before you set up camp, so it has a chance to simmer and be ready in time for dinner.
Basic vegetables are used in this recipe including potatoes, carrots, and onions. But you can really change up the flavors by adding other root vegetables. Try rutabaga or parsnips, or toss in frozen peas or green beans right before serving.
Adding a little bit of flour helps to thicken the stew, making a rich sauce. If you don’t want to use flour or don’t have any on hand, it is still delicious without it. An alternative is a dehydrated potato which is also gluten-free.
Campfire Beef Stew Recipe
- 1 tablespoon oil
- 2 pounds beef stew meat, cut into chunks
- 1 onion, cut into chunks
- 3 cloves garlic, minced
- salt and pepper, to taste
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cans condensed beef broth
- water, as needed
- 6 small potatoes, cut into chunks
- 3 carrots, cut into chunks
- Dutch oven
- Heat the oil in a Dutch oven. Add the beef and cook until brown on all sides, 10 to 15 minutes.
- Add the onions and garlic then cook until the onions begin to soften, about 5 minutes.
- Season well with salt and pepper then stir in the tomato paste, to coat.
- Sprinkle the flour over the beef mixture and toss to coat, making sure the flour is well absorbed. Slowly stir in the beef broth. Add enough water so the liquid level comes about 1 inch above the meat.
- Cover and cook for about 1 hour, until the beef is almost tender.
- Stir in the potatoes and carrots then continue to cook until tender, about 20 minutes. Season to taste with additional salt and pepper before serving.