Camping Beef Steak Casserole

Cooked beef steak casserole closeup focusing on the carrots and beans.

This steak casserole cooked in the barbecue is a great option when you are looking for something a little different from traditional grilling. It is a great hands-off way of cooking a steak.

This recipe uses carrots and green beans as the two main vegetables. You can substitute these for other veggies that you may have on hand, like peas, potatoes, or broccoli. The onion and garlic are important to the flavor.

This is a hearty dish great for cool nights. It goes great with fresh bread to mop up the extra juices. If looking for it to go further, you can always serve it with additional vegetables, mashed potatoes, or grits.

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Ariel photo of the steak casserole sitting in the barbecue.
This is a great casserole cooked in the barbecue, ideal for the backyard or on a camping trip.
Ariel view of the beef steak casserole sitting on a table
When the beef steak casserole comes out it will be very hot, let cool for 5 minutes.
The beef steak casserole just after being taken off the heat, sitting in a kitchen towel.
The slow, long cook of this steak casserole creates a rich flavor and fall-apart steak.
Photo of a piece of steak sitting on a spoon with the full casserole in the background.
The steak is so tender using this cooking method it can be eaten with a spoon.
Cooked beef steak casserole closeup focusing on the carrots and beans.
Steak is cooked with carrots and green beans until super tender.

Camping Beef Steak Casserole Recipe

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Cooked beef steak casserole closeup focusing on the carrots and beans.
This Steak Casserole in the barbecue is a great option when you are looking for something a little different from traditional grilling. It is a great hands-off way of cooking a steak.
Preparation 20 minutes
Cook 1 hour
Ready in 1 hour 20 minutes
Servings 2 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodCasserole
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Ingredients

  • 2 beef steaks of choice
  • 2 carrots
  • 1 yellow onion
  • 1 cup green beans fresh, frozen, or canned
  • 1 clove garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 glass red wine
  • 1 can diced tomatoes
  • 1 cup beef stock, as needed
  • fresh bread for serving (optional)

Equipment

  • 1 casserole dish
  • foil

Directions

  • Prepare the beef steaks by removing any excess fat or gristle.
  • Prepare the vegetables by peeling and slicing the carrots and dicing the onion. Top and tail the green beans then cut into bite-size pieces. Finely mince the garlic.
  • In the casserole dish add the steaks then sprinkle with the prepared vegetables over the top. Sprinkle the rosemary and thyme over the top.
  • Add the red wine and canned diced tomatoes (with juice) then top up with beef stock until all the steaks and vegetables are covered.
  • Place in a 300 degrees F (150 degrees C) preheated camp stove, closed grill, or hot smoker. Cook for 1 hour, checking after 45 minutes. Add more water if it is reducing. If browning too much on the top, cover it with a piece of foil.
  • When cooked, remove and rest for 5 minutes then serve with fresh bread. 

Nutritional Information

Sodium: 411mgCalcium: 183mgVitamin C: 34mgVitamin A: 10834IUSugar: 13gFiber: 6gPotassium: 1655mgCholesterol: 122mgCalories: 486kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 19gProtein: 41gCarbohydrates: 27gIron: 7mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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