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Stacy from Campfires and Cast Iron

Campfire Dutch Oven Beef Stew {with Gluten-Free Option}

This hearty, rustic beef and vegetable stew made with tender beef, carrots, mushrooms, and potatoes is perfect for cooking in a dutch oven over the campfire. It can also be made in a stockpot on the camp stove or at home on the stovetop.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method

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)

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

Method
 

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!

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