50+ Flavorful Campfire Dutch Oven Dinner Recipes for Camping Trip

When it comes to camping, there’s something magical about gathering around the campfire and sharing a delicious meal cooked in the great outdoors.

Dutch oven cooking is a favorite tradition among campers, combining the joy of slow-cooked flavors with the rustic charm of an open flame.

Whether you’re a seasoned camper or just starting out, cooking with a Dutch oven allows you to prepare hearty, flavorful meals with minimal effort and maximum satisfaction.

From savory stews to mouthwatering roasts, and even baked desserts, the possibilities are endless.

In this article, we’ve curated a list of 50+ campfire Dutch oven dinner recipes that will take your outdoor meals to the next level.

These recipes are not only easy to follow but also packed with flavors that will make your camping experience unforgettable.

Whether you’re craving something comforting like beef stew or looking for a lighter meal like lemon herb chicken, you’ll find a variety of dishes to suit every taste and occasion.

So grab your Dutch oven, gather your ingredients, and get ready to cook up some memorable meals under the stars!

50+ Flavorful Campfire Dutch Oven Dinner Recipes for Camping Trip

Cooking with a Dutch oven by the campfire is more than just a method—it’s an experience. It allows you to connect with nature while preparing hearty, comforting meals that nourish both the body and the soul.

With 50+ campfire Dutch oven dinner recipes to choose from, you’re equipped to create flavorful dishes that everyone at the campsite will love.

From rich stews and juicy roasts to flavorful casseroles and one-pot wonders, these recipes bring the warmth of home-cooked meals to your outdoor adventure.

So, next time you’re packing for a camping trip, don’t forget to include your Dutch oven in your gear bag.

With these recipes in hand, you can turn any campfire into a place of culinary delight.

Whether you’re feeding a hungry group or enjoying a quiet meal under the stars, Dutch oven cooking offers a variety of options that will make every meal memorable.

Campfire Dutch Oven Beef Stew

This hearty beef stew made in a Dutch oven over the campfire is the perfect dinner for a chilly night outdoors. Tender chunks of beef, root vegetables, and herbs meld together to create a rich, flavorful dish that will satisfy everyone after a long day of adventure.

Ingredients

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 cup red wine (optional)
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a Dutch oven over medium heat on the campfire. Add the beef cubes and sear them on all sides until browned.
2. Add the chopped onion and garlic, and sauté for about 3 minutes until softened and fragrant.
3. Stir in the carrots, potatoes, and celery. Pour in the beef broth and red wine (if using), then add the thyme and bay leaf.
4. Cover the Dutch oven with its lid and simmer over low heat for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.
5. Remove the bay leaf, season with salt and pepper, and serve.

This beef stew brings the warmth and satisfaction of a classic comfort dish right to the campsite. The tender beef and rich broth, with the slight earthiness of the vegetables, are perfect for refueling after a day in nature. The optional red wine adds depth to the flavor, while the campfire cooking imparts a subtle smokiness.

Campfire Dutch Oven Chicken and Rice

A comforting one-pot meal, this chicken and rice recipe is a great option for an easy, filling dinner over the campfire. The chicken is succulent and infused with the flavors of garlic, herbs, and stock, while the rice soaks up all the delicious flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Season the chicken thighs with salt, pepper, paprika, and rosemary.
2. Brown the chicken thighs on both sides for about 5 minutes per side, then remove and set aside.
3. In the same Dutch oven, sauté the chopped onion and garlic for 2 minutes until softened.
4. Add the rice and stir for 1-2 minutes to toast it lightly.
5. Pour in the chicken broth, add the thyme, and bring to a simmer.
6. Place the browned chicken thighs on top of the rice. Cover and simmer over low heat for 45 minutes to 1 hour, until the rice is tender and the chicken is cooked through.
7. Garnish with fresh parsley before serving.

This chicken and rice dish is incredibly satisfying, offering tender chicken and flavorful rice cooked together in one pot. The simplicity of the ingredients shines through, with the chicken’s crispy skin and juicy meat pairing beautifully with the savory rice. Perfect for a relaxed, no-fuss campfire dinner.

Campfire Dutch Oven Chili

Warm and filling, this chili is perfect for a campfire dinner when you need something hearty. Packed with ground beef, beans, and a mix of spices, it’s a great way to bring bold flavors to your campsite. Serve with cornbread or tortilla chips for a complete meal.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions

1. In a Dutch oven over medium heat, brown the ground beef. Drain excess fat if necessary.
2. Add the chopped onion, bell pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
3. Stir in the chili powder, cumin, and smoked paprika. Cook for another 2 minutes to toast the spices.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth. Stir to combine and bring to a simmer.
5. Cover and simmer over low heat for 1 hour, stirring occasionally. Season with salt and pepper to taste.
6. Serve with optional toppings such as cheese, sour cream, and green onions.

This chili is the ultimate campfire comfort food, with its rich, spicy flavors and hearty texture. The beans provide a satisfying base, while the ground beef adds depth. The slow simmering process allows all the flavors to meld perfectly. It’s an easy dish that will quickly become a campfire favorite.

Campfire Dutch Oven Pork Carnitas

This pork carnitas recipe, made in a Dutch oven over a campfire, brings the flavors of tender, slow-cooked pork to your campsite. The meat is seasoned with a mix of citrus and spices, then cooked low and slow until it’s melt-in-your-mouth tender. Perfect for tacos or served with a side of rice and beans.

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 oranges, juiced
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 2 bay leaves
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Brown the pork shoulder chunks on all sides, then remove and set aside.
2. In the same Dutch oven, add the quartered onion and smashed garlic. Cook for 3 minutes, just until softened and fragrant.
3. Add the cumin, chili powder, oregano, and salt and pepper. Stir for 1 minute to toast the spices.
4. Return the pork to the Dutch oven. Pour in the juice of the oranges and lime, and add the bay leaves. Stir to combine.
5. Cover and cook over low heat for 2.5 to 3 hours, stirring occasionally, until the pork is incredibly tender and shreds easily.
6. Shred the pork with a fork and serve with fresh cilantro and lime wedges.

These pork carnitas are incredibly juicy and flavorful, with the combination of citrus and spices infusing the meat with a depth of flavor. They’re perfect for making tacos or serving over rice, and the slow cooking method on the campfire allows the pork to absorb all the wonderful flavors. The added lime and cilantro give each bite a fresh, zesty finish.

Campfire Dutch Oven Vegetable Stew

This hearty vegetable stew is a great vegetarian option for a fulfilling campfire dinner. A mix of fresh vegetables like carrots, potatoes, and parsnips combine with savory broth and herbs to create a warm, comforting dish. It’s packed with flavor and nutrients, making it the ideal meal for any outdoor adventure.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 4 potatoes, peeled and cubed
• 1 zucchini, chopped
• 1 cup vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Add the carrots, parsnips, and potatoes, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and diced tomatoes, and add the zucchini, thyme, rosemary, salt, and pepper. Stir well.
4. Bring the stew to a simmer, cover, and cook over low heat for 1 hour, until the vegetables are tender.
5. Garnish with fresh parsley before serving.

This vegetable stew is full of vibrant flavors, with the earthy vegetables creating a satisfying base. The vegetable broth and tomatoes blend together to create a rich, flavorful broth that ties everything together. It’s a wholesome and comforting meal that’s easy to make and perfect for a nourishing campfire dinner.

Campfire Dutch Oven Mac and Cheese

A creamy, comforting classic, this mac and cheese made in a Dutch oven over the campfire is a crowd-pleaser. The cheese sauce is rich and velvety, coating the pasta perfectly for a cheesy, indulgent meal. The campfire adds a smoky depth to the dish that makes it extra special.

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon mustard powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional for topping)

Instructions

1. Boil the elbow macaroni in salted water until al dente. Drain and set aside.
2. In a Dutch oven, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux.
3. Gradually whisk in the milk, cooking until the sauce thickens, about 5 minutes.
4. Stir in the shredded cheddar and mozzarella cheese, and mustard powder. Season with salt and pepper to taste.
5. Add the drained pasta to the cheese sauce, stirring to coat evenly.
6. If you like a crunchy topping, sprinkle breadcrumbs over the mac and cheese and place the Dutch oven over the campfire to lightly toast the top for 10 minutes.
7. Serve hot, with a sprinkle of additional cheese if desired.

This mac and cheese is creamy, cheesy, and absolutely satisfying. The campfire adds a slight smokiness, making the dish even more flavorful. The buttery, cheesy sauce coats every piece of pasta, creating a rich, comforting meal that is perfect for warming up after a long day outside.

Campfire Dutch Oven Beef and Bean Chili

This robust beef and bean chili is the perfect dish for a chilly evening by the campfire. With its combination of ground beef, beans, and spices, it’s a hearty and filling meal that can be made in one pot. The deep flavors, enhanced by slow cooking, make it the ideal comfort food for any outdoor adventure.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 2 cups beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions

Instructions

1. In a Dutch oven, brown the ground beef over medium heat. Drain any excess fat, if necessary.
2. Add the chopped onion, bell pepper, and garlic to the beef. Cook for 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and cinnamon, cooking for another minute to toast the spices.
4. Add the kidney beans, black beans, diced tomatoes, and beef broth. Stir to combine.
5. Bring the chili to a simmer and cover the Dutch oven. Let it cook over low heat for 1 to 1.5 hours, stirring occasionally.
6. Season with salt and pepper to taste. Serve with shredded cheese, sour cream, and green onions, if desired.

This chili is perfect for satisfying your hunger after a day of outdoor activities. The mix of beans and beef makes it filling, while the spices bring warmth and depth to every bite. The cinnamon adds a surprising touch that enhances the rich flavors, making this dish a unique and comforting campfire classic.

Campfire Dutch Oven Spaghetti Bolognese

This classic Italian dish gets a campfire twist with the use of a Dutch oven. A rich and flavorful meat sauce, paired with al dente spaghetti, makes for a comforting and delicious meal that’s easy to prepare over the campfire.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 lb spaghetti
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese for serving

Instructions

1. In a Dutch oven, brown the ground beef over medium heat. Drain any excess fat.
2. Add the chopped onion, garlic, carrot, and celery. Cook for 5 minutes until the vegetables soften.
3. Stir in the tomato paste, oregano, basil, and thyme. Cook for another 2 minutes to let the spices release their fragrance.
4. Pour in the crushed tomatoes and red wine, then bring the sauce to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
5. In a separate pot, boil the spaghetti in salted water until al dente. Drain and set aside.
6. Once the sauce is ready, season with salt and pepper to taste.
7. Toss the cooked spaghetti into the Bolognese sauce, stirring to coat evenly.
8. Serve the spaghetti topped with fresh parsley and grated Parmesan cheese.

This spaghetti Bolognese is a comforting, rich meal that brings a taste of Italy to your campfire. The sauce, simmered slowly, develops deep, savory flavors that pair perfectly with the pasta. The simplicity of this dish makes it both easy to prepare and immensely satisfying, ideal for a hearty dinner after a day outdoors.

Campfire Dutch Oven Pulled Chicken Sandwiches

These tender pulled chicken sandwiches are perfect for a flavorful, no-fuss campfire meal. The chicken is slow-cooked in a tangy, smoky barbecue sauce, and when shredded, it’s piled onto soft buns for a delicious and satisfying sandwich.

Ingredients

• 3 lbs boneless, skinless chicken thighs
• 1 large onion, sliced
• 2 cups barbecue sauce (store-bought or homemade)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Hamburger buns for serving
• Optional toppings: coleslaw, pickles, extra barbecue sauce

Instructions

1. Place the chicken thighs in a Dutch oven and season with smoked paprika, garlic powder, cumin, salt, and pepper.
2. Add the sliced onion and pour in the barbecue sauce and apple cider vinegar. Stir to combine.
3. Cover and cook over low heat for 2 to 2.5 hours, stirring occasionally, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the sauce and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.
5. Toast the hamburger buns over the campfire until golden brown.
6. Pile the pulled chicken onto the buns and serve with optional toppings like coleslaw, pickles, or extra barbecue sauce.

These pulled chicken sandwiches are the epitome of campfire comfort food. The smoky barbecue flavor infuses the chicken, creating a tender and juicy filling that pairs beautifully with a soft bun. The addition of coleslaw or pickles adds a nice crunch and tang, elevating the sandwich to a satisfying meal that’s perfect for outdoor dining.

Campfire Dutch Oven Shepherd’s Pie

This hearty shepherd’s pie, cooked in a Dutch oven over the campfire, is a comforting and satisfying dish. With a savory ground meat filling topped with creamy mashed potatoes, it’s the perfect dish to enjoy after a long day in the outdoors. The layers of flavor make it an ideal choice for a filling, one-pot dinner.

Ingredients

• 1 lb ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 4 large potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a Dutch oven, brown the ground meat over medium heat. Drain any excess fat, if necessary.
2. Add the chopped onion, garlic, and carrots to the meat, cooking for 5 minutes until the vegetables begin to soften.
3. Stir in the tomato paste, beef broth, Worcestershire sauce, and thyme. Bring to a simmer and cook for 10 minutes, until the mixture thickens.
4. Add the frozen peas, season with salt and pepper, and stir. Remove from heat.
5. In a separate pot, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk, seasoning with salt and pepper to taste.
6. Spread the mashed potatoes evenly over the meat mixture in the Dutch oven.
7. Place the Dutch oven over low heat or directly on the campfire and let it cook for 10-15 minutes, allowing the top to lightly brown.
8. Garnish with fresh parsley and serve.

This shepherd’s pie is the perfect balance of flavors—savory meat, tender vegetables, and creamy mashed potatoes. The slow cooking over the campfire enhances the richness of the beef and broth, while the crispy top adds a satisfying texture. It’s a complete meal in one pot, ideal for refueling after an outdoor adventure.

Campfire Dutch Oven Lemon Herb Chicken

This zesty lemon herb chicken cooked in a Dutch oven is a simple yet flavorful dish. The citrus and herb combination creates a fresh, aromatic base, and the chicken becomes incredibly tender after slow cooking, making it a perfect meal for a campsite dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon, sliced
• 4 cloves garlic, smashed
• 1 onion, quartered
• 2 sprigs fresh rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Season the chicken thighs with salt and pepper.
2. Brown the chicken thighs in the Dutch oven for 5-7 minutes per side until crispy and golden brown. Remove the chicken and set aside.
3. In the same Dutch oven, add the garlic, onion, and rosemary. Cook for about 3 minutes until fragrant.
4. Place the chicken thighs back into the pot, skin side up. Add the lemon slices and thyme, then cover with the lid.
5. Cook over low heat for 45 minutes to 1 hour, until the chicken is fully cooked and tender.
6. Garnish with fresh parsley before serving.

This lemon herb chicken is bursting with citrusy freshness and aromatic herbs. The slow cooking process ensures that the chicken is juicy and tender, while the lemon and rosemary infuse the meat with a delightful fragrance. It’s a light yet satisfying meal that’s perfect for a campfire feast.

Campfire Dutch Oven BBQ Ribs

Nothing beats the smoky, tender goodness of BBQ ribs cooked in a Dutch oven over a campfire. These ribs are coated in a smoky barbecue sauce, then slow-cooked until they are fall-off-the-bone tender. The result is a delicious, hands-on meal that’s perfect for an outdoor gathering.

Ingredients

• 2 racks of baby back ribs
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups barbecue sauce
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the Dutch oven over medium heat. Rub the ribs with olive oil and season generously with paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
2. Place the ribs in the Dutch oven, meat side down, and cook for about 4-5 minutes to sear and lock in the flavor. Flip the ribs and sear the other side.
3. Pour the barbecue sauce over the ribs, covering them evenly. Cover the Dutch oven with the lid and cook over low heat for 1.5 to 2 hours, until the ribs are tender and the meat is pulling away from the bones.
4. For a caramelized finish, remove the lid during the last 10-15 minutes of cooking to allow the sauce to thicken and glaze the ribs.
5. Slice the ribs into individual portions and serve with fresh cilantro for garnish, if desired.

These BBQ ribs are a true campfire treat, with the smoky flavor and tender meat making them irresistible. The slow cooking in the Dutch oven ensures that the ribs remain juicy and tender while the barbecue sauce thickens and caramelizes to perfection. They’re a crowd-pleasing meal that’s ideal for any outdoor feast.

Campfire Dutch Oven Chili Mac

This chili mac is a comforting combination of rich chili and pasta, all made in one pot over the campfire. It’s hearty and satisfying, with the chili’s savory flavors melding perfectly with the tender macaroni. This dish is a crowd-pleaser and makes for a great campfire dinner.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup beef broth
• 1 lb elbow macaroni
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Brown the ground beef in a Dutch oven over medium heat. Drain any excess fat.
2. Add the chopped onion and minced garlic, cooking for 5 minutes until the onion softens.
3. Stir in the chili powder, cumin, paprika, salt, and pepper, cooking for 1 minute to allow the spices to bloom.
4. Add the kidney beans, diced tomatoes, and beef broth. Bring the mixture to a simmer and cook for 10 minutes.
5. Stir in the uncooked macaroni and cook over low heat for 15-20 minutes, or until the pasta is tender and has absorbed some of the chili sauce.
6. Stir in the shredded cheddar cheese, letting it melt into the mixture.
7. Serve hot with an extra sprinkle of cheese if desired.

Chili mac is a comforting, filling meal, perfect for warming you up on a cool evening by the campfire. The tender pasta soaks up the spicy, rich chili sauce, and the melted cheese adds a creamy, savory finish. This one-pot meal is easy to make and great for feeding a hungry group of campers.

Campfire Dutch Oven Teriyaki Chicken

For a sweet and savory dinner, this teriyaki chicken made in a Dutch oven over the campfire brings the flavor of grilled chicken with a flavorful homemade teriyaki sauce. The chicken turns out tender, juicy, and perfectly glazed, making it a delicious choice for an outdoor meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for cornstarch slurry)
• Sesame seeds for garnish
• Green onions, sliced, for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Season the chicken breasts with salt and pepper, then sear them for 4-5 minutes per side until browned.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger.
3. Pour the teriyaki sauce over the chicken breasts, ensuring they are fully coated. Cover the Dutch oven and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through.
4. For a thicker sauce, whisk cornstarch and water together, then stir the slurry into the sauce in the Dutch oven. Cook for another 5 minutes to thicken the sauce.
5. Remove the chicken, slice it, and serve with the sauce poured over the top. Garnish with sesame seeds and green onions.

This teriyaki chicken brings a sweet and savory twist to your campfire cooking. The sauce is rich and flavorful, while the chicken remains juicy and tender. The optional cornstarch slurry gives the sauce a velvety texture, making it even more satisfying. It’s a fresh and vibrant meal that’s perfect for camping.

Campfire Dutch Oven Beef Stew

This beef stew is a comforting and hearty meal, filled with tender chunks of beef, vegetables, and a rich, flavorful broth. The slow cooking method allows the flavors to develop deeply, and it’s perfect for warming you up after a long day outdoors.

Ingredients

• 2 lbs beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup flour (optional for thickening)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Brown the beef stew meat in batches, ensuring all sides are seared. Remove the beef and set aside.
2. In the same Dutch oven, add the chopped onion, carrots, and garlic, cooking for 5 minutes until softened.
3. Return the beef to the pot and stir in the flour (if using) to coat the meat and vegetables.
4. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the thyme, rosemary, salt, and pepper.
5. Cover and cook over low heat for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. If the stew is too thin, simmer uncovered for 10-15 minutes to thicken the broth.
7. Serve hot, with fresh bread or crackers.

This beef stew is rich, hearty, and incredibly flavorful. The beef becomes melt-in-your-mouth tender, while the vegetables soak up all the savory goodness of the broth. The red wine adds depth to the flavor, making this dish a perfect campfire meal for colder weather or any time you crave something filling and warm.

Note: More recipes​ are coming soon!