This hearty campfire dutch oven beef stew is packed with tender carrots, mushrooms, potatoes, and savory beef. Cooked over an open campfire, this stew is a warm, comforting way to end a perfect day at camp.
While this stew is traditionally cooked over the campfire, it can also be made in a stockpot over a camp stove or at home on the stovetop. Any way you cook it, it’s always delicious! This recipe is naturally dairy-free, and a simple gluten-free modification is included in the recipe.
Equipment
- 10-Inch Deep or 12-Inch Dutch Oven (at least 5-quart capacity)
- Campfire Cooking Grate or Tripod (optional but recommended)
- Heat-Resistant Gloves
- Mixing Bowl
- Stirring Spoon
- Can opener
- Knife and Cutting Board
Ingredients
- 2 Pounds Stew Beef (cut into 1/2″ cubes)
- 2 TBSP Olive Oil
- 1 Medium Sweet Onion (diced)
- 2 Large Carrots (peeled and diced)
- 2 Large Celery Ribs (diced)
- 8 oz White Mushrooms (halved)
- 1 6-oz Can Tomato Paste
- 4 Cups Beef Stock
- 8 Baby Yellow Potatoes (cut into 1/2″ pieces)
- 1 tsp Garlic Powder
- 1 TBSP Dried Thyme
- 3 TBSP All-Purpose Flour (use gluten-free if desired; I prefer Pillsbury or King Arthur brands)
- Salt and Pepper (to taste)
Campfire Dutch Oven Beef Stew Cooking Instructions
Prep At Home Before Camping:
1. Dice the onion, carrots, and celery. Combine the veggies in an airtight container and store them in the refrigerator or cooler for up to three days before using.
2. Cut the mushrooms into bite-sized pieces and store them in a separate plastic bag or container.
3. Pre-measure 3 TBSP all-purpose (or gluten-free) flour and place it in a small plastic bag or container.
To Cook While Camping:
1. Cut the potatoes into bite-sized pieces. Note: Don’t cut the potatoes ahead of time, otherwise they’ll turn brown.
2. Heat olive oil in the dutch oven over a low, cooking-style campfire for about 5 minutes.
3. Working in two batches, add the stew beef to the dutch oven and cook until browned on all sides, stirring occasionally. Remove the beef from the dutch oven and set it aside in a bowl.
4. Add the diced onion, carrots, and celery to the dutch oven. Add more olive oil to prevent the veggies from sticking if the dutch oven seems too dry. Cook until tender, stirring occasionally.
5. Add the mushrooms and garlic powder. Cook until tender, stirring occasionally.
6. Stir in the tomato paste and flour and combine well.
7. Pour in the beef stock, then add the stew beef, potatoes, and thyme. Stir well to combine all ingredients.
8. Place the lid on the dutch oven. Bring the stew to a boil, then simmer for 60 minutes or until the beef and potatoes are tender, stirring occasionally.
9. Carefully remove the dutch oven from the heat. Remove the lid and let the stew stand for 10 minutes to cool and thicken. Season with salt and pepper, if desired, and enjoy!
Recipe Card
Campfire Dutch Oven Beef Stew {with Gluten-Free Option}
Equipment
- 10-Inch Deep or 12-Inch Dutch Oven (at least 5-quart capacity)
- Campfire Cooking Grate or Tripod (optional but recommended)
- Heat-Resistant Gloves
- Mixing Bowl
- Stirring Spoon
- Can opener
- Knife and Cutting Board
Ingredients
- 2 Pounds Stew Beef (cut into 1/2" cubes)
- 2 TBSP Olive Oil
- 1 Medium Sweet Onion (diced)
- 2 Large Carrots (peeled and diced)
- 2 Large Celery Ribs (diced)
- 8 oz White Mushrooms (halved)
- 1 6-oz Can Tomato Paste
- 4 Cups Beef Stock
- 8 Baby Yellow Potatoes (cut into 1/2" pieces)
- 1 tsp Garlic Powder
- 1 TBSP Dried Thyme
- 3 TBSP All-Purpose Flour (use gluten-free if desired; I prefer Pillsbury or King Arthur brands)
- Salt and Pepper (to taste)
Instructions
At Home Before Camping:
- Dice the onion, carrots, and celery. Combine the veggies in an airtight container and store them in the refrigerator or cooler for up to three days before using.
- Cut the mushrooms into bite-sized pieces and store them in a separate plastic bag or container.
- Pre-measure 3 TBSP all-purpose (or gluten-free) flour and place it in a small plastic bag or container.
To Cook While Camping:
- Cut the potatoes into bite-sized pieces. Note: Don’t cut the potatoes ahead of time, otherwise they’ll turn brown.
- Heat olive oil in the dutch oven over a low, cooking-style campfire for about 5 minutes.
- Working in two batches, add the stew beef to the dutch oven and cook until browned on all sides, stirring occasionally. Remove the beef from the dutch oven and set it aside in a bowl.
- Add the diced onion, carrots, and celery to the dutch oven. Add more olive oil to prevent the veggies from sticking if the dutch oven seems too dry. Cook until tender, stirring occasionally.
- Add the mushrooms and garlic powder. Cook until tender, stirring occasionally.
- Stir in the tomato paste and flour and combine well.
- Pour in the beef stock, then add the stew beef, potatoes, and thyme. Stir well to combine all ingredients.
- Place the lid on the dutch oven. Bring the stew to a boil, then simmer for 60 minutes or until the beef and potatoes are tender, stirring occasionally.
- Carefully remove the dutch oven from the heat. Remove the lid and let the stew stand for 10 minutes to cool and thicken. Season with salt and pepper, if desired, and enjoy!
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
Recommended Items
Here are the items I used in this recipe post:
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This is yummy stew. I didn’t know beef stew broth could be so easy. This is our camping dinner on this rainy night with cornbread and fresh peaches.