Gather ’round the campfire, folks! There’s nothing like a hearty stew to warm your belly and your spirits on a chilly night under the stars. And we’ve got just the thing for you – 20 delicious campfire stew recipes that are sure to become new favorites.
From classic beef and potato combinations to spicy chorizo and bean stews, and even vegetarian options, our list has something for every camper’s taste buds. Whether you’re a seasoned outdoorsperson or just looking for a cozy night in, these stew recipes are sure to hit the spot.
In this article, we’ll take you on a culinary journey through the great outdoors, sharing our top picks for campfire stews that are easy to make, packed with flavor, and perfect for any occasion. So grab your Dutch oven and let’s get cooking!
Classic Beef and Potato Campfire Stew
Warm up around the campfire with this hearty, comforting stew that’s easy to make and packed with flavor.
Ingredients:
– 1 lb beef cubes (chuck or round)
– 2 large potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Cooking oil or butter
Instructions:
1. Heat a large cast-iron skillet or Dutch oven over medium-high heat.
2. Add the cooking oil or butter, then brown the beef cubes in batches until they’re cooked through.
3. Remove the browned beef from the skillet and set aside.
4. Add the chopped onion to the skillet and cook until it’s translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Add the cubed potatoes, beef broth, thyme, salt, and pepper to the skillet.
7. Stir well, then add the browned beef back into the stew.
8. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes or until the potatoes are tender.
Cooking Time: 45-50 minutes
Spicy Chorizo and Bean Campfire Stew
This hearty campfire stew is perfect for a chilly outdoor adventure. Spicy chorizo sausage, tender beans, and savory spices combine to create a deliciously warming meal.
Ingredients:
– 1 lb Spanish chorizo sausage, sliced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Heat a large Dutch oven or pot over medium-high heat.
2. Add the chorizo sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until onion is translucent, about 5 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add beans, diced tomatoes, and water. Bring to a simmer.
6. Return the chorizo sausage to the pot and let simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: About 30 minutes
Chicken and Dumplings Campfire Stew
Savor the warmth and comfort of a classic campfire dish with this easy-to-make Chicken and Dumplings Campfire Stew. Perfect for a camping trip or a cozy evening in, this hearty stew is sure to hit the spot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium potatoes, peeled and cubed
– 2 carrots, peeled and sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups biscuit or dumpling mix (homemade or store-bought)
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic over medium-high heat until the chicken is browned.
2. Add the chicken broth, potatoes, carrots, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Mix the biscuit or dumpling mix with 1 cup of hot water until smooth.
4. Stir in the mixture into the stew and continue to simmer for an additional 15-20 minutes, or until the dumplings are cooked through.
Cooking Time: 45-50 minutes
Vegetarian Lentil and Vegetable Campfire Stew
A hearty and flavorful campfire stew that’s perfect for a cozy evening around the campsite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed vegetables (such as carrots, potatoes, bell peppers, onions, and mushrooms)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups water or campfire broth
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables, lentils, thyme, salt, and pepper. Stir to combine.
5. Pour in the water or campfire broth and bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
Cooking Time: 30-40 minutes
Serve hot and enjoy!
Smoky Bacon and Cabbage Campfire Stew
This hearty stew is perfect for a camping trip or a cozy night in. Smoky bacon, caramelized cabbage, and tender chunks of beef come together to create a rich and satisfying meal.
Ingredients:
– 1 lb beef stew meat
– 6 slices smoky bacon, diced
– 1 medium cabbage, thinly sliced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups water
– 1 tsp paprika
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon.
2. Add the garlic and sauté for 1 minute.
3. Add the cabbage and cook until caramelized, about 5 minutes.
4. Add the beef, diced tomatoes, water, paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Herbed Lamb and Barley Campfire Stew
This hearty campfire stew is a perfect blend of tender lamb, nutty barley, and fresh herbs, all cooked to perfection over an open flame. Whether you’re camping or just looking for a cozy meal at home, this recipe is sure to become a favorite.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 cups pearl barley
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (such as thyme, rosemary, and parsley)
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
4. Add the pearl barley, water, salt, and pepper to the pot. Stir well to combine.
5. Return the lamb to the pot and add the mixed herbs.
6. Bring the stew to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lamb is tender and the barley is cooked.
Cooking Time: 1 hour 15 minutes
Curried Chickpea and Sweet Potato Campfire Stew
A hearty, comforting campfire stew that combines the flavors of curry, sweet potatoes, and chickpeas for a satisfying meal on-the-go.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons curry powder
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup water or campfire broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil over medium heat until softened.
2. Add the curry powder and cook for 1 minute, stirring constantly.
3. Add the diced sweet potato, chickpeas, and water or broth. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Venison and Root Vegetable Campfire Stew
Warm up by the campfire with this hearty and flavorful stew, made with tender venison and a medley of roasted root vegetables.
Ingredients:
– 1 lb venison steak or roast, cut into bite-sized pieces
– 2 medium carrots, peeled and chopped
– 2 medium turnips, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup beef broth
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat campfire or outdoor stove to medium-high heat.
2. In a large cast-iron pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the venison pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add the chopped onion, carrots, turnips, and potatoes to the pot. Cook for 10-12 minutes or until the vegetables are tender.
5. Add the garlic and beef broth to the pot. Stir to combine.
6. Return the venison to the pot and season with salt and pepper to taste.
7. Simmer the stew over low heat for 20-25 minutes, or until the venison is cooked through.
Cooking Time: 30-40 minutes
Cajun Shrimp and Sausage Campfire Stew
Get ready for a bold and flavorful campfire stew that combines the spicy kick of Cajun seasonings with succulent shrimp, savory sausage, and tender vegetables.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 tsp Cajun seasoning
– Salt and pepper to taste
– 4 cups campfire stew liquid (such as water or beef broth)
Instructions:
1. Heat a large cast-iron pot over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add onions, garlic, and bell pepper to the pot. Cook until vegetables are tender, about 10 minutes.
4. Add shrimp, Cajun seasoning, salt, and pepper to the pot. Stir to combine.
5. Add diced tomatoes with green chilies and campfire stew liquid to the pot.
6. Simmer for 15-20 minutes or until shrimp are pink and cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Moroccan Spiced Chicken Campfire Stew
Moroccan Spiced Chicken Campfire Stew: A hearty and aromatic one-pot wonder perfect for camping trips or cozying up by the fire.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and black pepper, to taste
– 1 cup chicken broth
– 1/4 cup water
– Fresh parsley, chopped (optional)
Instructions:
1. In a large cast-iron pot or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onions, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
4. Stir in the cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute.
5. Add the diced tomatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the stew has thickened slightly.
6. Return the chicken to the pot and cook until heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Pork and Apple Cider Campfire Stew
Warm up by the campfire with this hearty and flavorful stew, perfect for a chilly outdoor adventure or a cozy evening at home. This recipe combines tender pork, sweet apple cider, and aromatic spices for a deliciously comforting meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 medium-sized apples, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup apple cider
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add the chopped onion and minced garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the diced apples, apple cider, brown sugar, cinnamon, salt, and pepper to the pot. Stir to combine.
5. Return the pork to the pot and bring to a simmer.
6. Reduce heat to low and let stew cook for 1 hour or until the pork is tender.
Cooking Time: 1 hour
Thai Coconut and Chicken Campfire Stew
A flavorful and hearty campfire stew that combines the creamy richness of coconut milk with the bold spices of Thailand, perfect for a camping adventure or a cozy night in.
Ingredients:
– 1 lb boneless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, potatoes)
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add chicken, onion, garlic, and ginger; cook until chicken is browned, about 5 minutes.
3. Add coconut milk, mixed vegetables, curry paste, cumin, salt, and pepper. Stir to combine.
4. Bring stew to a simmer, then reduce heat to low and cook for 20-25 minutes or until chicken is cooked through.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Rustic Tomato and White Bean Campfire Stew
Rustic Tomato and White Bean Campfire Stew Recipe
Cozy up with a hearty, one-pot wonder perfect for your next camping trip!
Ingredients:
– 1 large onion, chopped
– 3-4 garlic cloves, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup cooked white beans (such as cannellini or navy beans)
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 4 cups campfire-cooked chicken broth
Instructions:
1. In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the diced tomatoes, cooked white beans, thyme, paprika, salt, and pepper.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 30-40 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Yield: 4-6 servings
Beef and Guinness Campfire Stew
A classic campfire stew gets a rich twist with the addition of Guinness stout, perfect for a cold night around the campsite. This recipe is easy to prepare and serves 4-6 people.
Ingredients:
– 1 lb beef cubes (chuck or round)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (carrots, potatoes, bell peppers)
– 1 cup Guinness stout
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat a large Dutch oven over medium-high heat.
2. Add the chopped onions and cook until they start to caramelize (about 5 minutes).
3. Add the garlic, beef cubes, mixed vegetables, Guinness stout, and beef broth. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes or until the beef is tender.
5. Season with salt, pepper, and thyme.
Cooking Time: 1 hour and 30 minutes
Seafood Medley Campfire Stew
Gather ’round the campsite and enjoy a hearty, flavorful stew that’s perfect for a night out under the stars.
Ingredients:
– 1 lb mixed seafood (shrimp, scallops, clams, mussels)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of diced tomatoes
– 1 cup of chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Campfire cooking oil or butter
Instructions:
1. Begin by preparing your seafood medley by rinsing the shells under cold water.
2. In a large cast-iron pot, sauté the onion, garlic, and red bell pepper in campfire cooking oil until softened.
3. Add the potatoes, mixed seafood, diced tomatoes, chicken broth, and thyme to the pot.
4. Stir well and bring to a simmer over medium-high heat.
5. Reduce heat to low and let stew cook for 20-25 minutes or until seafood is cooked through and potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Spicy Vegan Black Bean Campfire Stew
Gather ’round the campsite with this hearty, plant-based stew that’s sure to warm your belly and your spirits. A perfect blend of spices and beans, this recipe is a camping trip essential!
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, sauté onion, garlic, and red bell pepper over medium-high heat until tender.
2. Add black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine.
3. Bring stew to a simmer and let cook for 20-25 minutes or until flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Maple Glazed Turkey and Squash Campfire Stew
Gather ’round the campfire with this hearty and flavorful stew that combines tender turkey, sweet squash, and a hint of maple syrup. Perfect for a cozy camping trip or a family dinner.
Ingredients:
– 1 lb boneless turkey breast
– 2 medium butternut squash, peeled and cubed
– 1/4 cup pure maple syrup
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat campfire or oven to 375°F (190°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the turkey breast and cook until browned on all sides, about 5-7 minutes.
5. Add the squash, maple syrup, garlic, thyme, salt, and pepper. Stir to combine.
6. Cover and simmer for 20-25 minutes or until the turkey is cooked through and the squash is tender.
Cooking Time: 40-45 minutes
Smoked Sausage and Kale Campfire Stew
A hearty, comforting stew perfect for a camping trip or a cozy night in. This recipe combines the smoky flavor of sausage with the earthy taste of kale, all in one pot.
Ingredients:
– 1 lb smoked sausage (such as andouille or kielbasa), sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 cup chicken broth
– 1/2 cup water
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large cast-iron pot or Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot; cook until the onion is translucent, about 3 minutes.
4. Add the chopped kale to the pot and cook until wilted, about 2-3 minutes.
5. Add the chicken broth and water to the pot, scraping up any browned bits from the bottom.
6. Return the cooked sausage to the pot and season with salt and pepper to taste.
7. Simmer over medium-low heat for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Harvest Vegetable and Quinoa Campfire Stew
Warm up with this hearty, one-pot stew that combines the best of fall’s harvest flavors. Perfect for a camping trip or a cozy night in.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups mixed fall vegetables (such as sweet potatoes, zucchini, and corn)
– Salt and pepper to taste
– Optional: herbs like thyme or rosemary for added flavor
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the quinoa, water, diced tomatoes, and mixed fall vegetables. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the quinoa is cooked and the liquid has been absorbed.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Bison and Wild Mushroom Campfire Stew
A hearty and flavorful camping classic, this stew combines the rich taste of bison with the earthy goodness of wild mushrooms. Perfect for a chilly night around the campsite.
Ingredients:
– 1 lb bison steak or ground bison
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Prepare the campfire for a medium-high heat.
2. In a large cast-iron pot or Dutch oven, brown the bison steak or ground bison over the flames, breaking it up with a spatula as needed.
3. Add the chopped onion and cook until translucent.
4. Add the mixed mushrooms, garlic, beef broth, red wine (if using), and thyme. Stir to combine.
5. Bring the stew to a simmer and let cook for 30-40 minutes or until the bison is tender.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Summary
Get cozy around the campfire with these hearty stews! This collection of recipes features 20 mouth-watering options to warm your belly and your soul. From classic beef and potato to spicy chorizo and bean, there’s something for everyone. Whether you’re a meat-lover or a vegetarian, this list has got you covered. Try the smoky bacon and cabbage stew, or opt for the curried chickpea and sweet potato option. Each recipe is easy to make and packed with flavor. So grab your camping gear and get ready to enjoy some delicious campfire stews!
