Main Course: ​Campfire Beef Stew

Servings: 6-8 servings

Preparation time: 15 minutes

Cooking time: 1-2 hours


Start this stew before you set up camp, so it has a chance to simmer and be ready in time for dinner.


  • 1 tablespoon oil
  • 2 pounds beef stew meat, cut into chunks
  • 1 onion, roughly chopped
  • 3 whole cloves garlic or ½ teaspoon garlic powder
  • 3 tablespoons tomato paste or ketchup
  • 2 tablespoons all-purpose flour
  • 6 cups water, then added as needed
  • 1-2 beef bouillon cubes or 1-2 teaspoons beef bouillon powder
  • 6 medium potatoes, washed, peeled and quartered
  • 4 carrots, washed peeled and cut into thick discs

Directions for Preparation

  1. On medium heat, heat the oil in a Dutch oven or camp pot. Add the beef and cook until brown on all sides, 10 to 15 minutes.
  2. Add the onions and garlic then cook until the onion begin to soften, about 5 minutes. 
  3. Sprinkle the flour over the beef mixture and stir constantly until the flour is absorbed. Slowly stir in the water then the tomato paste.
  4. Bring up to a low boil then cover with a lid. Cook for about 1 hour, until the beef is almost tender.
  5. Stir occasionally and add more water if needed.
  6. Stir in beef bouillon to your taste.
  7. Add the potatoes and carrots then continue to cook until tender, about 20 minutes. If too much liquid, cook without the lid. Remove the whole garlic cloves before serving.
  8. Season your own bowl with salt and pepper to your liking.
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