50+ Flavorful Campfire Dutch Oven Beef Stew Recipes for Outdoor

Campfire cooking is a timeless tradition that brings people together to enjoy the great outdoors, especially when the meal is as satisfying as a hearty beef stew.

Dutch ovens, with their unmatched ability to evenly distribute heat, are the perfect cooking tool for creating savory, tender, and flavorful stews over an open fire.

Whether you’re camping with friends, on a family trip, or simply gathering around the campfire for a cozy meal, the combination of tender beef, fresh vegetables, and flavorful broth cooked slowly in a Dutch oven creates a meal that is as comforting as it is delicious.

In this post, we’ve gathered over 50 campfire Dutch oven beef stew recipes that range from classic, robust stews to unique variations with seasonal ingredients and bold flavors.

These recipes are perfect for beginners and experienced campers alike, offering easy-to-follow instructions for crafting a perfect stew right in your campfire pot.

Whether you prefer traditional root vegetables, bold spices, or inventive twists on the classic recipe, you’ll find a stew here to suit every taste.

50+ Flavorful Campfire Dutch Oven Beef Stew Recipes for Outdoor

Cooking beef stew over an open fire in a Dutch oven is not just about creating a meal—it’s about the experience of gathering around the campfire and sharing something comforting with those you love.

The recipes we’ve shared in this post are designed to make your next camping trip or outdoor gathering memorable, filled with delicious flavors that only a slow-cooked stew can bring.

From the classic beef stew to more creative combinations with seasonal vegetables, herbs, and spices, the possibilities are endless.

So, grab your Dutch oven, gather your ingredients, and get ready to enjoy a cozy, flavorful campfire meal.

With over 50 recipes to explore, you’re sure to find a favorite or two to add to your outdoor cooking repertoire.

Whether you’re an experienced camper or new to Dutch oven cooking, these recipes are the perfect way to enhance your campfire experience and make every meal an adventure.

Campfire Dutch Oven Beef Stew with Root Vegetables

This hearty beef stew is perfect for cooking over an open fire. The tender beef and flavorful root vegetables come together beautifully in a rich broth. Ideal for camping trips, this recipe is simple, satisfying, and full of the earthy flavors that make campfire cooking so special.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 3 large carrots, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 bay leaf

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions and garlic until fragrant, about 3-4 minutes.
3. Sprinkle the flour over the onions and garlic and stir to create a roux. Let it cook for another minute.
4. Add the beef broth and red wine, stirring to combine. Scrape up any browned bits from the bottom of the pot.
5. Return the beef to the Dutch oven and add the potatoes, carrots, thyme, rosemary, and bay leaf. Stir to combine.
6. Cover the Dutch oven with the lid and place it over the campfire. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
7. Adjust seasoning with salt and pepper before serving.

This campfire Dutch oven beef stew is packed with flavor, thanks to the slow cooking process over the open flame. The broth becomes rich and savory, with the root vegetables absorbing the seasonings and wine for a deep, earthy taste. The tender beef provides a satisfying bite, making this a fulfilling meal after a day of outdoor adventures.

Campfire Dutch Oven Beef Stew with Mushrooms and Pearl Onions

This flavorful beef stew incorporates earthy mushrooms and sweet pearl onions for an extra depth of flavor. The ingredients meld beautifully together as they simmer in the Dutch oven, creating a savory, rich stew perfect for cool evenings by the campfire.

Ingredients:

• 2 lbs beef stew meat, cubed
• 1 cup pearl onions, peeled
• 2 cups mushrooms, sliced
• 4 cups beef broth
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 2 tablespoons flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the pearl onions and mushrooms for 4-5 minutes until the onions are softened and the mushrooms release their moisture.
3. Add the flour, garlic powder, onion powder, and dried thyme to the vegetables, stirring well to coat them.
4. Stir in the tomato paste and cook for 1 minute, allowing the flavors to meld.
5. Pour in the beef broth and red wine, scraping the bottom of the pot to release any flavorful bits stuck to it.
6. Return the beef to the Dutch oven and bring the stew to a boil. Reduce the heat, cover, and simmer for 1.5 to 2 hours over the campfire until the beef is tender and the broth is rich.
7. Adjust seasoning with salt and pepper before serving.

The combination of mushrooms and pearl onions enhances the stew with a layer of umami, making each bite incredibly satisfying. The beef, slow-cooked in the wine-infused broth, becomes tender and flavorful, creating a hearty dish perfect for an outdoor feast.

Campfire Dutch Oven Beef Stew with Tomatoes and Herbs

This tomato-based beef stew has a bright, tangy flavor that contrasts beautifully with the richness of the beef and vegetables. A blend of fresh herbs and tomatoes adds a lively touch to the traditional beef stew, making it an excellent choice for a delicious campfire dinner.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 large tomatoes, diced
• 4 cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. Sauté the onions and garlic in the same Dutch oven for 3-4 minutes, until softened.
3. Stir in the tomato paste and cook for 1 minute to bring out its depth of flavor.
4. Add the diced tomatoes, beef broth, carrots, celery, basil, oregano, and bay leaf. Stir well to combine.
5. Return the beef to the Dutch oven and bring the stew to a boil. Once boiling, reduce the heat, cover, and simmer over the campfire for 1.5 to 2 hours, stirring occasionally.
6. Season with salt and pepper to taste before serving.

This stew has a bright, zesty flavor from the tomatoes that perfectly complements the richness of the beef. The herbs infuse the broth with a fragrant aroma, and the vegetables add texture and sweetness. It’s a great way to enjoy a lighter, yet still hearty, meal by the campfire.

Campfire Dutch Oven Beef Stew with Sweet Potatoes and Kale

This nourishing beef stew combines sweet potatoes with hearty kale for a deliciously satisfying meal. The subtle sweetness of the potatoes pairs perfectly with the savory beef and earthy greens, making it a wholesome and comforting dish for a campfire meal.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 large sweet potatoes, peeled and cubed
• 1 bunch kale, chopped
• 4 cups beef broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 4-5 minutes.
3. Stir in the cumin, paprika, and thyme, allowing the spices to bloom for about 1 minute.
4. Add the sweet potatoes, beef broth, and the browned beef to the Dutch oven. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat, cover, and simmer over the campfire for 1.5 to 2 hours, until the beef is tender and the sweet potatoes are cooked through.
6. About 15 minutes before serving, stir in the chopped kale and allow it to wilt in the stew. Adjust seasoning with salt and pepper as needed.

This stew provides a wonderful balance of flavors, with the sweetness of the potatoes and the slight bitterness of the kale complementing the richness of the beef. The long simmering process deepens the flavors, creating a nourishing and hearty dish perfect for enjoying by the campfire.

Campfire Dutch Oven Beef Stew with Beer and Mustard

This unique beef stew features a combination of beer and mustard, adding a tangy and slightly bitter flavor to the traditional rich, savory beef broth. The beer helps tenderize the meat, while the mustard adds a depth of flavor that will keep you coming back for more.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 cups dark beer (such as stout or porter)
• 4 cups beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large carrots, sliced
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 4 minutes.
3. Stir in the Dijon mustard, allowing it to cook for 1 minute and coat the onions and garlic.
4. Add the dark beer, beef broth, carrots, and potatoes, stirring to combine.
5. Return the beef to the Dutch oven and bring the stew to a boil. Once boiling, reduce the heat, cover, and simmer for 1.5 to 2 hours over the campfire until the beef is tender and the vegetables are cooked through.
6. Adjust seasoning with salt and pepper before serving.

This stew has a unique and complex flavor profile thanks to the beer and mustard. The beer adds richness, while the mustard provides a tangy kick that balances the savory beef and hearty vegetables. It’s a perfect campfire meal for those looking to try something new and bold.

Campfire Dutch Oven Beef Stew with Red Pepper and Zucchini

This vibrant beef stew incorporates red peppers and zucchini for a lighter, fresh twist on the classic recipe. The sweetness of the bell peppers and the tender zucchini bring a nice balance to the hearty beef, making this stew a great option for a summer campfire meal.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 red bell peppers, diced
• 2 zucchinis, sliced
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground paprika
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onion and garlic for 4-5 minutes, until softened and fragrant.
3. Stir in the paprika, red pepper flakes (if using), and oregano, letting the spices bloom for a minute.
4. Add the bell peppers, zucchini, and beef broth. Stir to combine.
5. Return the beef to the Dutch oven and bring the stew to a boil. Reduce the heat, cover, and simmer for 1.5 to 2 hours over the campfire, until the beef is tender and the vegetables are cooked.
6. Adjust seasoning with salt and pepper before serving.

This stew is light yet flavorful, with the sweetness of the peppers and the delicate texture of the zucchini complementing the rich, savory beef. The spices give it a warm, comforting kick, making this a perfect dish to enjoy when you want something satisfying but not too heavy.

Campfire Dutch Oven Beef Stew with Butternut Squash and Sage

This autumn-inspired beef stew brings together the sweetness of butternut squash and the aromatic flavor of fresh sage. The rich beef broth complements the tender beef and squash, making it a warming and flavorful stew ideal for cooler evenings around the campfire.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 cups butternut squash, peeled and cubed
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions and garlic for about 4 minutes, until softened.
3. Stir in the cinnamon and sage, letting the spices bloom for 1 minute.
4. Add the butternut squash and beef broth, stirring to combine. Bring to a boil.
5. Return the beef to the Dutch oven, cover, and reduce the heat. Simmer over the campfire for 1.5 to 2 hours, until the beef is tender and the squash is cooked through.
6. Season with salt and pepper to taste before serving.

The butternut squash adds a beautiful sweetness to the stew, which balances perfectly with the earthy sage and the rich, savory beef. This comforting dish is ideal for fall or any time you’re craving a hearty, flavorful stew by the fire.

Campfire Dutch Oven Beef Stew with Parsnips and Leeks

This unique beef stew combines the earthy sweetness of parsnips and the mild flavor of leeks, creating a savory, comforting dish. The leeks bring a subtle onion flavor without overpowering the beef, and the parsnips add a gentle sweetness to the broth.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 large parsnips, peeled and sliced
• 2 leeks, cleaned and sliced
• 4 cups beef broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the garlic and leeks for 3-4 minutes until softened.
3. Stir in the thyme and bay leaf, letting the herbs infuse the mixture for a minute.
4. Add the parsnips, beef broth, and browned beef to the Dutch oven, stirring to combine.
5. Bring the stew to a boil, then reduce the heat, cover, and simmer for 1.5 to 2 hours over the campfire, until the beef is tender and the parsnips are cooked through.
6. Adjust seasoning with salt and pepper before serving.

The parsnips provide a subtle sweetness that blends wonderfully with the rich beef broth, and the leeks add a delicate flavor that ties the stew together. This dish is perfect for those who enjoy a slightly different twist on the classic beef stew.

Campfire Dutch Oven Beef Stew with Potatoes and Horseradish

This flavorful beef stew adds a zesty kick with the inclusion of horseradish, which complements the rich beef and potatoes beautifully. The horseradish adds a sharp, spicy undertone to the otherwise comforting flavors of the dish.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon prepared horseradish (or to taste)
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onion and garlic for 3-4 minutes, until softened and fragrant.
3. Stir in the horseradish and thyme, cooking for 1 minute to allow the flavors to combine.
4. Add the potatoes and beef broth, stirring well. Bring to a boil.
5. Return the beef to the Dutch oven, cover, and reduce the heat. Simmer over the campfire for 1.5 to 2 hours, until the beef is tender and the potatoes are fully cooked.
6. Season with salt and pepper before serving.

The horseradish adds a surprising, flavorful bite to the stew, creating a perfect balance with the potatoes and tender beef. This dish offers a unique and bold flavor, making it a memorable choice for a campfire meal.

Campfire Dutch Oven Beef Stew with Roasted Garlic and Balsamic Vinegar

This flavorful beef stew is enhanced by the rich, mellow flavor of roasted garlic and the tangy depth of balsamic vinegar. The combination of these ingredients gives the stew a balanced sweetness and acidity that perfectly complements the hearty beef and vegetables.

Ingredients:

• 2 lbs beef stew meat, cubed
• 1 head garlic
• 4 cups beef broth
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 2 teaspoons dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the campfire or Dutch oven to medium heat. To roast the garlic, slice the top off a whole head of garlic, drizzle it with olive oil, wrap it in foil, and place it near the edge of the fire for about 30 minutes, until soft and caramelized. Once roasted, squeeze the garlic cloves out of their skins and set them aside.
2. Heat the olive oil in the Dutch oven and brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
3. In the same Dutch oven, sauté the onion and carrots for about 5 minutes, until softened.
4. Stir in the roasted garlic, rosemary, and balsamic vinegar. Let it cook for 1-2 minutes to release the flavors.
5. Add the potatoes, beef broth, and browned beef back to the pot. Stir to combine.
6. Cover and simmer over the campfire 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.

The balsamic vinegar adds a layer of acidity that balances the sweetness of the roasted garlic, creating a stew that’s rich yet tangy. The long simmering process melds the flavors into a savory, comforting dish perfect for a cozy meal around the fire.

Campfire Dutch Oven Beef Stew with Green Beans and Bell Peppers

This colorful beef stew incorporates fresh green beans and bell peppers, bringing a burst of color and a crisp texture to the dish. The vegetables complement the tender beef and hearty broth, making it a light yet satisfying meal for your campfire cooking.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 cups green beans, trimmed
• 2 red bell peppers, diced
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the basil and oregano, letting the herbs bloom for 1 minute.
4. Add the beef broth, green beans, red bell peppers, and browned beef to the Dutch oven. Stir to combine.
5. Bring the stew to a boil, then reduce the heat, cover, and simmer for 1.5 to 2 hours over the campfire, until the beef is tender and the vegetables are cooked.
6. Adjust seasoning with salt and pepper before serving.

The fresh green beans and bell peppers brighten up this beef stew, adding both texture and flavor. The herbs enhance the overall dish, giving it a comforting yet vibrant taste that’s perfect for enjoying during a long evening by the fire.

Campfire Dutch Oven Beef Stew with Leeks, Caramelized Onions, and Port Wine

This rich and indulgent beef stew uses caramelized onions and leeks to add sweetness and depth, while port wine gives the broth a luxurious, fruity undertone. The slow cooking process melds the flavors into a savory, tender stew that’s ideal for a campfire feast.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 large leeks, cleaned and sliced
• 2 large onions, sliced
• 4 cups beef broth
• 1 cup port wine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions and leeks for about 10 minutes, allowing them to caramelize. Stir occasionally to avoid burning, until they are soft and golden brown.
3. Stir in the garlic and dried thyme, letting it cook for 1 minute to infuse the flavors.
4. Add the port wine to the Dutch oven, scraping up any browned bits from the bottom. Let it cook for 2-3 minutes to reduce slightly.
5. Add the beef broth and browned beef back into the pot. Stir to combine.
6. Cover and simmer over the campfire for 1.5 to 2 hours, until the beef is tender and the flavors are well combined.
7. Adjust seasoning with salt and pepper before serving.

The caramelized onions and leeks bring a sweet and savory depth to the stew, while the port wine adds a rich, slightly sweet complexity. This stew is perfect for anyone looking for a more decadent and flavorful campfire meal.

Campfire Dutch Oven Beef Stew with Mushrooms and Red Wine

This hearty beef stew is enriched with the earthy flavors of mushrooms and the deep, robust notes of red wine. The wine enhances the savory beef while creating a rich, flavorful broth that’s perfect for dipping crusty bread into. Ideal for a cozy night around the campfire, this dish combines classic ingredients with a touch of sophistication.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 cups mushrooms, sliced (preferably cremini or button mushrooms)
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 4-5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes to allow the wine to reduce slightly.
5. Add the beef broth, thyme, and browned beef to the Dutch oven, stirring to combine.
6. Bring to a boil, then reduce the heat, cover, and simmer for 1.5 to 2 hours over the campfire, until the beef is tender and the flavors have melded.
7. Season with salt and pepper before serving.

The red wine adds a deep, savory richness to the stew, while the mushrooms contribute an earthy, umami flavor that complements the beef beautifully. This stew is perfect for those looking for a refined yet comforting campfire meal.

Campfire Dutch Oven Beef Stew with Potatoes, Carrots, and Peas

This classic beef stew is a perfect balance of flavors and textures, with tender beef, hearty potatoes, sweet carrots, and bright green peas. It’s a well-rounded dish that’s sure to please a crowd, offering both comfort and nourishment after a day of outdoor adventure.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 medium potatoes, peeled and diced
• 3 medium carrots, peeled and sliced
• 2 cups frozen peas
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 4 minutes.
3. Add the potatoes, carrots, and herbs, stirring to combine.
4. Pour in the beef broth and return the beef to the Dutch oven. Bring to a boil.
5. Once boiling, reduce the heat, cover, and simmer over the campfire for 1.5 to 2 hours, until the beef is tender and the vegetables are cooked through.
6. Stir in the frozen peas about 15 minutes before serving and cook until heated through.
7. Adjust seasoning with salt and pepper before serving.

The combination of tender beef, soft potatoes, sweet carrots, and vibrant peas creates a comforting, well-balanced stew. This recipe is perfect for those who love the simplicity and satisfaction of a traditional beef stew.

Campfire Dutch Oven Beef Stew with Turnips and Root Vegetables

This rustic beef stew features turnips and other root vegetables, providing a heartier, earthier flavor profile. The turnips add a slightly peppery taste that blends beautifully with the beef, creating a satisfying and savory meal perfect for an evening around the fire.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 large turnips, peeled and diced
• 2 parsnips, peeled and sliced
• 3 medium carrots, peeled and sliced
• 4 cups beef broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same Dutch oven, sauté the onion and garlic for 4-5 minutes, until softened.
3. Add the turnips, parsnips, and carrots, stirring to combine.
4. Pour in the beef broth and return the beef to the Dutch oven. Bring to a boil.
5. Once boiling, reduce the heat, cover, and simmer over the campfire for 1.5 to 2 hours, until the beef is tender and the root vegetables are cooked through.
6. Adjust seasoning with salt and pepper before serving.

The turnips and parsnips add a wonderful depth to this stew, offering a slight peppery and earthy flavor that complements the savory beef. This hearty dish is perfect for anyone who enjoys a more rustic, vegetable-forward stew.

Note: More recipes​ are coming soon!