50+ Delicious Camp Dutch Oven Stew Recipes for Outdoor Comfort

When you’re out in the great outdoors, whether you’re camping, hiking, or just enjoying a weekend in nature, nothing beats the warmth and comfort of a hearty stew.

Dutch ovens, the ultimate camping kitchen companion, are perfect for cooking up rich, flavorful stews that can feed a crowd and keep everyone satisfied.

Their versatility and ability to retain heat make them ideal for slow-cooked, tender stews that showcase the best of what campfire cooking has to offer.

In this blog, we’ll explore 50+ camp Dutch oven stew recipes that are not only easy to make but will bring an incredible depth of flavor to your outdoor meals.

From savory beef stews to light, vegetable-packed dishes, there’s something for every taste and dietary preference.

So, gather your ingredients, grab your Dutch oven, and get ready to elevate your camping experience with these mouth-watering recipes that will keep you warm, nourished, and energized on your next adventure.

50+ Delicious Camp Dutch Oven Stew Recipes for Outdoor Comfort

Cooking stews in a Dutch oven while camping isn’t just about making a meal; it’s about creating memories and sharing comforting dishes with friends and family in the heart of nature.

Whether you’re looking for a rich, meaty stew or a light, veggie-packed option, these 50+ camp Dutch oven stew recipes will help you make the most of your outdoor cooking experience.

The versatility of a Dutch oven allows you to experiment with different flavors, ingredients, and techniques, so you can enjoy a new recipe every time you head outdoors.

Next time you find yourself by the campfire, don’t settle for the usual camp meals—explore the hearty world of Dutch oven stews.

With these recipes in your cooking repertoire, you’ll have everything you need to satisfy your hunger and create the perfect outdoor feast.

Hearty Beef and Potato Dutch Oven Stew

This classic beef and potato stew is the epitome of comfort food, perfect for cooking over a campfire. The rich, savory broth pairs wonderfully with tender chunks of beef, hearty potatoes, and fresh vegetables. It’s a one-pot meal that fills the air with inviting aromas and guarantees a satisfying meal after a long day outdoors.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 6 medium potatoes, peeled and cubed
• 4 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef cubes on all sides, about 5 minutes. Remove the beef and set it aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 3 minutes.
3. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
4. Return the beef to the Dutch oven and add the beef broth, water, thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to low.
5. Add the potatoes and carrots, stirring to combine. Cover the Dutch oven and simmer for 1.5 to 2 hours, until the beef is tender and the potatoes are cooked through.
6. Season with salt and pepper to taste before serving.

This stew is a wholesome and filling meal, perfect for keeping you energized during outdoor activities. The long, slow simmer enhances the flavors, creating a rich, savory broth that complements the tender meat and vegetables. It’s a meal that both novice campers and seasoned outdoorsmen will appreciate.

Chicken and Vegetable Dutch Oven Stew

A lighter, yet equally flavorful option, this chicken and vegetable stew is packed with fresh ingredients. The tender chicken, paired with a medley of vegetables and a flavorful broth, creates a satisfying dish that is easy to prepare and perfect for camp cooking.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 3 medium potatoes, diced
• 2 cups green beans, trimmed
• 2 carrots, sliced
• 1 onion, chopped
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Directions:

1. Heat olive oil in the Dutch oven over medium-high heat. Add the chicken thighs and brown on both sides, about 5 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 3 minutes.
3. Add the potatoes, carrots, and green beans to the Dutch oven. Stir to combine.
4. Pour in the chicken broth, thyme, and paprika. Bring to a boil, then reduce to a simmer.
5. Return the chicken to the pot and cover. Simmer for 45 minutes to 1 hour, until the chicken is cooked through and the vegetables are tender.
6. Season with salt and pepper before serving.

This dish offers a delicious balance of lean protein and fresh vegetables, with a broth that ties everything together. It’s a perfect stew for when you want something light but hearty enough to feel like a complete meal. The combination of chicken and vegetables is a classic, and the Dutch oven method ensures every bite is bursting with flavor.

Vegetarian Campfire Stew

For a plant-based alternative, this vegetarian stew offers a rich combination of beans, vegetables, and a flavorful broth. It’s a perfect option for campers with dietary restrictions or those simply seeking a lighter, vegetarian meal.

Ingredients:

• 2 cups vegetable broth
• 2 cups canned diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 3 medium potatoes, diced
• 1 zucchini, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Directions:

1. Heat olive oil in the Dutch oven over medium heat. Add the onions and garlic, cooking until soft, about 3 minutes.
2. Add the potatoes, zucchini, and corn, stirring to combine. Cook for another 5 minutes.
3. Pour in the vegetable broth, diced tomatoes, kidney beans, and chickpeas. Stir in the cumin and smoked paprika.
4. Bring to a boil, then reduce the heat to low. Simmer for 45 minutes, until the vegetables are tender and the flavors have melded together.
5. Season with salt and pepper to taste before serving.

This stew is hearty and satisfying, full of plant-based protein and fiber from the beans, making it both nutritious and filling. The smoky paprika adds a depth of flavor, while the cumin brings a touch of warmth. It’s the perfect vegetarian option to enjoy by the campfire, offering comfort and nourishment without the need for meat.

Lamb and Root Vegetable Dutch Oven Stew

This flavorful stew is a comforting dish made with tender lamb, root vegetables, and a savory broth. The slow cooking method enhances the rich flavors of the lamb while infusing the root vegetables with the broth’s aromatic spices. It’s perfect for a hearty meal after a day of outdoor adventure.

Ingredients:

• 2 lbs lamb stew meat, cut into cubes
• 3 medium carrots, sliced
• 3 parsnips, peeled and sliced
• 3 potatoes, cubed
• 1 onion, chopped
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tbsp olive oil
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the lamb cubes on all sides, about 6 minutes. Remove the lamb and set aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavors.
4. Return the lamb to the pot along with the beef broth, oregano, cumin, and bay leaves. Bring to a boil, then reduce the heat to low.
5. Add the carrots, parsnips, and potatoes, and stir to combine. Cover and simmer for 2 hours, until the lamb is tender and the vegetables are cooked through.
6. Season with salt and pepper to taste before serving.

This lamb stew is a hearty and flavorful dish that combines rich meat and earthy vegetables. The slow simmering process allows the lamb to become tender and absorb all the aromatic spices, creating a truly comforting and warming meal perfect for a chilly evening by the campfire.

Pork and Apple Dutch Oven Stew

This savory yet slightly sweet pork and apple stew is a delightful twist on a traditional campfire stew. The pork shoulder provides richness, while the apples add a natural sweetness that complements the savory ingredients. This stew is perfect for an autumn camping trip or any time you want a comforting, unique dish.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 3 apples, peeled, cored, and sliced
• 4 carrots, sliced
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cinnamon
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the pork chunks on all sides, about 6 minutes. Remove the pork and set aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 4 minutes.
3. Add the carrots and apples to the pot and stir to combine. Cook for 2-3 minutes.
4. Return the pork to the Dutch oven and pour in the chicken broth. Stir in the cinnamon, Dijon mustard, and bay leaves. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 1.5 to 2 hours, until the pork is tender and the apples have softened into a rich sauce.
6. Season with salt and pepper to taste before serving.

The combination of savory pork with the sweetness of apples and cinnamon creates a balanced, flavorful stew. The tender pork and vegetables soak up all the wonderful spices, resulting in a meal that is both filling and comforting. It’s a perfect dish to make when you want something hearty with a hint of sweetness by the campfire.

Beef and Mushroom Dutch Oven Stew

This rich and earthy beef and mushroom stew is perfect for mushroom lovers. The combination of beef stew meat and a variety of mushrooms creates a deeply flavorful, hearty stew that pairs wonderfully with crusty bread for dipping. The deep, savory flavors will have you craving seconds, even after a long day of hiking.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 4 cups mixed mushrooms (button, cremini, shiitake), sliced
• 2 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tbsp olive oil
• 2 tbsp flour
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef cubes on all sides, about 6 minutes. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions, garlic, and mushrooms until softened, about 5 minutes. Add the flour and stir to combine, cooking for an additional 2 minutes to form a roux.
3. Stir in the tomato paste and cook for another minute.
4. Return the beef to the pot and add the beef broth, thyme, and bay leaves. Bring to a boil, then reduce the heat to low.
5. Add the carrots and cover. Simmer for 1.5 to 2 hours, until the beef is tender and the mushrooms have infused the broth with flavor.
6. Season with salt and pepper to taste before serving.

This stew offers a rich, earthy flavor profile thanks to the mushrooms, which add a depth of umami to the beef broth. The beef becomes incredibly tender after slow cooking, while the mushrooms create a savory, satisfying base for the broth. It’s a wonderful, hearty dish for anyone who loves the deep flavors of mushrooms and beef.

Beef and Ale Dutch Oven Stew

A robust and hearty stew, this beef and ale version adds a deep richness from the ale, making it a perfect comfort meal to enjoy by the campfire. The tender beef chunks soak up the malty flavors of the ale, which combine with root vegetables to create a savory and satisfying dish.

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 2 medium carrots, sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups dark ale (like stout or porter)
• 3 cups beef broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes. Remove the beef and set it aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 4 minutes.
3. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
4. Pour in the dark ale, scraping any browned bits from the bottom of the pot. Bring to a boil and let it cook for 5 minutes to reduce slightly.
5. Return the beef to the pot and add the beef broth, thyme, and bay leaves. Stir well and bring to a boil again.
6. Add the carrots and potatoes, cover, and reduce the heat to low. Simmer for 1.5 to 2 hours, until the beef is tender and the vegetables are cooked through.
7. Season with salt and pepper to taste before serving.

This beef and ale stew brings a hearty depth of flavor with the rich, malty undertones of ale blending with the tender beef. The long simmering process allows the broth to deepen, and the vegetables absorb all the savory goodness. It’s an ideal dish for a chilly evening outdoors, offering both warmth and satisfaction.

Turkey and Sweet Potato Dutch Oven Stew

A lighter yet hearty stew, the turkey and sweet potato combination offers a sweet and savory balance that is both comforting and nourishing. The lean turkey adds protein, while the sweet potatoes add a touch of natural sweetness that pairs beautifully with the savory broth.

Ingredients:

• 2 lbs turkey breast or thighs, cut into chunks
• 3 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped (optional)
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the turkey chunks on all sides, about 6-7 minutes. Remove the turkey and set it aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 3 minutes.
3. Add the sweet potatoes and carrots, cooking for 5 minutes to slightly soften the vegetables.
4. Return the turkey to the pot and pour in the chicken broth. Stir in the cinnamon and turmeric, then bring to a boil.
5. Reduce the heat to low, cover the Dutch oven, and simmer for 1 hour, until the turkey is tender and the sweet potatoes are soft.
6. Season with salt and pepper, and sprinkle with fresh parsley before serving.

This turkey and sweet potato stew offers a wonderful balance of flavors, with the warmth of cinnamon and turmeric adding depth to the sweetness of the potatoes. It’s a light yet hearty dish that will fill you up without feeling too heavy. Perfect for an energizing, wholesome meal outdoors, it combines lean protein and nourishing vegetables.

Venison and Butternut Squash Dutch Oven Stew

A perfect option for those looking for something a bit more rustic, this venison and butternut squash stew combines tender venison with the sweetness of butternut squash. The rich, gamey flavor of venison pairs beautifully with the earthy vegetables and savory broth, making it an excellent dish for a cozy meal in the wilderness.

Ingredients:

• 2 lbs venison stew meat, cut into chunks
• 3 cups butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups venison or beef broth
• 2 tbsp olive oil
• 1 tsp dried sage
• 1 tsp ground black pepper
• 1 tbsp balsamic vinegar
• Salt to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the venison stew meat on all sides, about 6-8 minutes. Remove the venison and set aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 4 minutes.
3. Add the butternut squash and carrots to the pot and cook for 3 minutes, allowing the vegetables to begin softening.
4. Return the venison to the Dutch oven and pour in the venison or beef broth. Stir in the sage, pepper, and balsamic vinegar.
5. Bring to a boil, then reduce to a simmer. Cover the Dutch oven and cook for 1.5 to 2 hours, until the venison is tender and the squash is fully cooked.
6. Season with salt to taste before serving.

This venison and butternut squash stew brings together rich, gamey venison with the subtle sweetness of squash, creating a satisfying and comforting meal. The addition of balsamic vinegar helps to balance the natural sweetness, creating a stew that is deeply flavorful and hearty—perfect for an adventurous meal outdoors.

Chicken and White Bean Dutch Oven Stew

This chicken and white bean stew is a simple yet hearty dish that offers a balance of lean protein and legumes. The white beans provide a creamy texture while the chicken adds a savory depth to the broth. It’s a comforting meal that will warm you up after a long day of camping or hiking.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 2 cans (15 oz each) white beans, drained and rinsed
• 3 medium carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 6 minutes. Remove the chicken and set it aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the carrots, white beans, and chicken broth to the Dutch oven, stirring to combine.
4. Return the chicken to the pot and add the rosemary, thyme, and bay leaf. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for 1 hour, until the chicken is fully cooked and the flavors have melded together.
6. Remove the chicken, shred the meat, and return it to the pot. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This stew is an excellent option for a well-rounded, protein-packed meal that’s both comforting and nourishing. The white beans create a creamy texture that complements the tender chicken, and the blend of rosemary and thyme adds an aromatic touch. It’s the perfect dish for a cozy campfire meal, providing warmth and sustenance.

Bison and Root Vegetable Dutch Oven Stew

For a leaner yet flavorful alternative to beef, this bison stew is perfect for outdoor cooking. The bison’s rich, slightly sweet flavor pairs wonderfully with the earthy root vegetables, making this stew a satisfying and nutritious meal that will keep you full and energized.

Ingredients:

• 2 lbs bison stew meat, cut into cubes
• 3 medium potatoes, peeled and cubed
• 2 parsnips, peeled and sliced
• 2 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups beef or vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp ground black pepper
• 2 bay leaves
• Salt to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the bison stew meat on all sides, about 5 minutes. Remove the bison and set it aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 4 minutes.
3. Add the potatoes, parsnips, and carrots, cooking for 5 minutes to soften the vegetables slightly.
4. Return the bison to the pot and add the broth, thyme, pepper, and bay leaves. Stir well and bring to a boil.
5. Reduce the heat to low, cover the Dutch oven, and simmer for 1.5 to 2 hours, until the bison is tender and the vegetables are cooked through.
6. Season with salt to taste before serving.

This bison and root vegetable stew is an excellent source of lean protein, making it a satisfying and healthy option for a campfire meal. The hearty root vegetables absorb the savory broth, and the bison adds a rich depth of flavor that makes this stew stand out. It’s a filling and nourishing meal, perfect for those seeking a leaner yet flavorful option.

Seafood and Corn Dutch Oven Stew

A delicious seafood-inspired stew that combines fresh fish, shellfish, and sweet corn in a rich, savory broth. This dish offers the perfect balance of sweetness from the corn and saltiness from the seafood, creating a light yet hearty stew that is perfect for a summer camping trip by the water.

Ingredients:

• 1 lb white fish fillets (such as cod or halibut), cut into chunks
• 1 lb shrimp, peeled and deveined
• 2 cups fresh corn kernels (or frozen)
• 3 medium potatoes, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups seafood or chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped (optional)

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Sauté the onion and garlic until softened, about 4 minutes.
2. Add the potatoes and cook for 5 minutes, allowing them to slightly soften.
3. Pour in the seafood broth and bring to a boil. Reduce the heat to low, and simmer for about 20 minutes, until the potatoes are nearly tender.
4. Add the fish, shrimp, corn, smoked paprika, thyme, and bay leaf. Stir gently to combine.
5. Cover and simmer for another 10-15 minutes, until the seafood is cooked through and the corn is tender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This seafood and corn stew is light yet satisfying, offering the fresh flavors of the sea with the sweetness of corn. The fish and shrimp absorb the savory broth, creating a deeply flavorful dish that is perfect for an outdoor meal. Whether enjoyed on a lakeside camping trip or by the beach, it’s a delightful stew that’s both nourishing and delicious.

Chicken and Dumpling Dutch Oven Stew

A comforting classic, this chicken and dumpling stew combines tender chicken with soft, fluffy dumplings that soak up all the rich, savory broth. The vegetables add freshness, while the dumplings offer a hearty texture, making it an ideal dish for a cozy night under the stars.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 4 cups chicken broth
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp ground sage
• Salt and pepper to taste

For the Dumplings:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 tbsp unsalted butter, cold and cubed
• ¾ cup whole milk

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 6 minutes. Remove the chicken and set it aside.
2. In the same Dutch oven, sauté the onion, garlic, carrots, and celery until softened, about 4 minutes.
3. Add the chicken broth, thyme, sage, and return the chicken to the pot. Bring to a boil, then reduce the heat to low.
4. Cover and simmer for 45 minutes, until the chicken is cooked through.
5. While the chicken is simmering, prepare the dumplings: In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir until just combined.
6. After 45 minutes, remove the chicken, shred the meat, and return it to the pot. Drop spoonfuls of the dumpling mixture over the stew.
7. Cover the Dutch oven and simmer for another 15-20 minutes, until the dumplings have puffed up and are cooked through.
8. Season with salt and pepper to taste before serving.

This chicken and dumpling stew is the ultimate comfort food, perfect for a cozy camp meal. The tender chicken and flavorful vegetables create a rich broth, while the dumplings add a soft, pillowy texture that soaks up all the delicious flavors. It’s a fulfilling, hearty meal that will leave everyone satisfied after a day of outdoor activities.

Pork and Cabbage Dutch Oven Stew

This pork and cabbage stew is a wonderfully rustic dish that’s both hearty and flavorful. The slow-cooked pork becomes incredibly tender, and the cabbage adds a slight sweetness and texture that balances out the savory broth. It’s a perfect stew for cool evenings by the campfire.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 1 medium head of cabbage, chopped
• 3 carrots, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp ground paprika
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the pork chunks on all sides, about 6-7 minutes. Remove the pork and set aside.
2. In the same Dutch oven, sauté the onion, garlic, and carrots until softened, about 4 minutes.
3. Add the cabbage and cook for another 5 minutes, allowing it to wilt slightly.
4. Return the pork to the pot and pour in the chicken broth. Stir in the thyme, paprika, and bay leaves. Bring to a boil.
5. Reduce the heat to low, cover the Dutch oven, and simmer for 1.5 hours, until the pork is tender and the flavors have melded together.
6. Season with salt and pepper to taste before serving.

This pork and cabbage stew offers a rich, comforting flavor, with the pork absorbing the spices and broth during the slow simmer. The cabbage adds a lovely texture and subtle sweetness, making it a perfect hearty meal after a long day outdoors. It’s simple but delicious, and ideal for those seeking a filling stew with minimal effort.

Vegetarian Lentil and Spinach Dutch Oven Stew

A healthy, hearty vegetarian option, this lentil and spinach stew is packed with protein from the lentils and loaded with nutritious vegetables. The earthy flavors of the lentils pair perfectly with the fresh spinach and aromatic herbs, making this stew both satisfying and nourishing.

Ingredients:

• 2 cups dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Stir in the cumin, coriander, and thyme, cooking for 1 minute to allow the spices to become fragrant.
3. Add the lentils, vegetable broth, and bay leaf. Stir well and bring to a boil.
4. Reduce the heat to low, cover the Dutch oven, and simmer for 45 minutes, until the lentils are tender and the flavors have melded together.
5. Stir in the spinach and cook for an additional 5-10 minutes, until the spinach is wilted and tender.
6. Season with salt and pepper to taste before serving.

This lentil and spinach stew is both nourishing and flavorful, making it an excellent vegetarian option for a filling camp meal. The lentils provide a hearty base, while the spinach adds freshness and texture. The spices give the stew a warm, comforting flavor, perfect for fueling up after a day of hiking or outdoor activities.

Note: More recipes​ are coming soon!