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Camp Beef Stew


A camping recipe from Randy. Prepare at least a day before camping. While camping, your prep work is done and the stew can cook for 2-3 hours while you do other things!

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes


  • 2 pounds chuck or beef stew meat
  • 1 pound new potatoes, unskinned
  • 1/2 pound baby carrots
  • 2 turnips
  • 1 parsnip
  • 1 large onion, cut into bite sized pieces
  • 1/2 cup red wine
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • fresh spinach
  • 2 packages McCormick beef stew seasoning
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes (optional)


At home: Cut meat into bite sized pieces and place into a large Zip-loc bag. Add red wine, 2 tablespoons vinegar, oregano, red pepper flakes, black pepper, salt, olive oil and 1 cup of water. Seal bag and mix well. Keep in refrigerator for up to 48 hours before cooking. I usually do this at least 24 hours in advance of cooking. Cut potatoes, turnips, parsnip and onion into bite sized pieces and place in large Zip-loc bag. Add 2 tablespoons vinegar in bag. Toss to coat with vinegar (prevents vegetables from turning brown). Seal bag with as little air as possible.

At camp: place Dutch oven on coals and add meat including any liquid in the baggie. Add water as necessary to just barely cover the meat. Cook until water is reduced by half. Add beef stew mix to 2 cups water and stir to mix well. This works better, if the water is hot. If mixed into cold water, break up the lumps as best as possible but don't worry about getting a smooth consistency. It will cook just fine without lumps. Add vegetables from baggie and stir into meat. Add beef stew seasoning and stir to mix well. Add water, if needed, until liquid just covers the stew. Place a lid on the Dutch oven and cook for up to 3 hours on slow coals. The longer this cooks, the thicker the stew and the more tender the meat. Stir occasionally and be careful of hot spots in the coals. Just before serving, add a small package of fresh spinach (baby spinach works well) to the stew and stir thoroughly. Remove from the fire and serve. Buy a loaf of "take and bake" bread or any large crusty loaf. Wrap in two layers of heavy foil and place on slow coals, turning frequently, until heated through. Alternately, you can place the foil-wrapped bread on top of the Dutch oven for an hour or more and allow it to heat slowly.

Servings: 6

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