50+ Delicious Campfire Dutch Oven Stew Recipes for Cozy Cooking

When the crisp air of evening sets in and the campfire crackles, there’s no better way to warm up than with a hearty, delicious stew cooked right in your Dutch oven.

The beauty of campfire Dutch oven stews is their versatility, allowing you to create flavorful meals with minimal ingredients while enjoying the outdoors.

Whether you’re an experienced camper or new to cooking over an open flame, these 50+ campfire Dutch oven stew recipes offer something for everyone.

From rich and savory meat stews to wholesome plant-based dishes, these recipes are guaranteed to make your outdoor cooking experience memorable.

So, gather your ingredients, light the fire, and let the stew simmer as you enjoy the great outdoors.

50+ Delicious Campfire Dutch Oven Stew Recipes for Cozy Cooking

Campfire Dutch oven stews offer a unique and comforting way to enjoy delicious, satisfying meals under the open sky.

With their rich flavors, hearty ingredients, and the rustic appeal of cooking over an open flame, these stews are the perfect choice for any outdoor adventure.

Whether you’re looking for a filling beef stew, a light vegetable-based dish, or a savory chicken and dumpling recipe, there’s a stew for every taste and occasion.

The beauty of cooking in a Dutch oven is not just the taste, but the shared experience with friends and family, huddled around the fire, savoring the fruits of your labor.

With these 50+ recipes, you’ll have all the inspiration you need to create unforgettable meals during your next campfire cookout.

Hearty Campfire Beef Stew

This hearty campfire beef stew is the ultimate comfort food, combining tender beef, robust vegetables, and savory herbs simmered to perfection in a Dutch oven over a crackling fire. Its rustic flavors make it a perfect meal for outdoor adventures, bringing warmth and satisfaction to everyone gathered around the campfire.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 carrots, peeled and sliced
• 4 potatoes, diced
• 3 stalks celery, chopped
• 1 cup frozen peas
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Heat the Dutch oven over medium heat on the campfire. Add olive oil and sear the beef cubes until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onions and garlic until fragrant.
3. Add the carrots, potatoes, and celery, cooking for 5 minutes while stirring.
4. Return the beef to the pot. Stir in tomato paste, thyme, and smoked paprika.
5. Pour in beef broth and red wine (if using), then season with salt and pepper. Stir well.
6. Cover the Dutch oven with its lid, placing hot coals on top to ensure even cooking. Let it simmer for 2–3 hours, checking occasionally and adding water if needed.
7. Stir in frozen peas during the last 15 minutes of cooking.

This stew encapsulates the spirit of campfire cooking, offering bold flavors and satisfying textures. It’s a meal that warms your body and soul, with the tender beef and rich, herby broth creating a truly unforgettable experience.

Smoky Chicken and Vegetable Stew

This smoky chicken and vegetable stew is a delightful one-pot meal, filled with the vibrant flavors of fresh produce, tender chicken, and a subtle smoky aroma. Perfect for campers, it delivers a wholesome and nutritious meal to fuel your outdoor adventures.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (red and yellow), diced
• 2 zucchinis, sliced
• 4 medium potatoes, diced
• 4 cups chicken broth
• 1 can diced tomatoes (14 oz)
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp oregano
• Salt and pepper, to taste

Instructions:

1. Heat the Dutch oven over a moderate campfire flame and add vegetable oil. Brown the chicken pieces, then remove and set aside.
2. Sauté onions and garlic in the same pot until translucent.
3. Add bell peppers, zucchinis, and potatoes, cooking for 5–7 minutes.
4. Return the chicken to the pot. Stir in smoked paprika, chili powder, and oregano.
5. Add the chicken broth and diced tomatoes, stirring well. Season with salt and pepper.
6. Cover and cook over a low fire for 1.5–2 hours, stirring occasionally.

This stew combines vibrant vegetables and tender chicken with a smoky touch, making it a campfire favorite. The layers of flavors make it both hearty and refreshing, perfect for sharing stories and laughter with friends under the stars.

Vegetarian Lentil and Herb Stew

This vegetarian lentil and herb stew is a rich, plant-based dish packed with earthy lentils, aromatic herbs, and hearty vegetables. Easy to make and deeply satisfying, it’s a fantastic option for campers seeking a nutritious and flavorful meal.

Ingredients:

• 1.5 cups dried green or brown lentils
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, chopped
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 bay leaf
• 1 handful fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Rinse the lentils and set aside.
2. Heat the Dutch oven over the campfire and add olive oil. Sauté onions and garlic until fragrant.
3. Add carrots and celery, cooking for 5 minutes.
4. Stir in lentils, cumin, smoked paprika, oregano, and bay leaf. Mix well.
5. Add vegetable broth and diced tomatoes, stirring to combine. Season with salt and pepper.
6. Cover and cook for 45–60 minutes, stirring occasionally, until lentils are tender. Add water if needed to maintain the desired consistency.
7. Remove the bay leaf and garnish with fresh parsley before serving.

This lentil stew is both hearty and heartwarming, showcasing the natural flavors of lentils and vegetables enhanced with a touch of smoky spices. It’s an excellent way to enjoy a comforting meal that nourishes the body and connects you to the simplicity of nature.

Campfire Pork and Bean Stew

This campfire pork and bean stew combines tender chunks of pork, hearty beans, and a smoky tomato-based broth, making it a savory and satisfying one-pot meal. It’s perfect for feeding a group after a long day of outdoor adventures.

Ingredients:

• 2 lbs pork shoulder, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can kidney beans (14 oz), drained and rinsed
• 1 can white beans (14 oz), drained and rinsed
• 4 cups chicken broth
• 1 cup crushed tomatoes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over the campfire and brown the pork pieces on all sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, and bell peppers until softened.
3. Stir in smoked paprika, cumin, and oregano. Cook for 1 minute to toast the spices.
4. Add the pork back to the pot, followed by the beans, crushed tomatoes, and chicken broth. Stir to combine.
5. Cover the Dutch oven and simmer over low heat for 1.5–2 hours, stirring occasionally, until the pork is tender.
6. Season with salt and pepper, then serve hot with crusty bread or over rice.

This stew delivers a smoky and hearty blend of flavors, with the tender pork and rich beans offering incredible depth. It’s a crowd-pleaser and a comforting way to end a day by the campfire.

Savory Venison and Root Vegetable Stew

This savory venison and root vegetable stew is a robust and earthy dish perfect for campfire cooking. The gamey richness of venison pairs beautifully with sweet and earthy root vegetables, creating a stew that’s both hearty and flavorful.

Ingredients:

• 2 lbs venison, cut into 1-inch chunks
• 3 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and cubed
• 4 cups beef or venison broth
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

1. Heat vegetable oil in the Dutch oven over medium heat and sear the venison until browned. Remove and set aside.
2. In the same pot, sauté the onion and garlic until translucent.
3. Add carrots, parsnips, and sweet potato, cooking for 5 minutes.
4. Stir in tomato paste, rosemary, and thyme. Return the venison to the pot.
5. Pour in the broth and wine (if using). Stir well, then season with salt and pepper.
6. Cover the Dutch oven, place hot coals on top, and simmer for 2–3 hours, stirring occasionally.

This stew captures the essence of wilderness cooking, offering a rustic and bold meal with tender venison and hearty vegetables. It’s a perfect choice for those who enjoy game meats and outdoor adventures.

Classic Campfire Fish Stew

This classic campfire fish stew is a light yet flavorful option, combining fresh fish, tomatoes, and fragrant herbs for a comforting and quick-cooking dish. It’s perfect for campers seeking a hearty meal without hours of simmering.

Ingredients:

• 1.5 lbs firm white fish (cod, halibut, or tilapia), cut into large chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 3 cups fish or vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in the Dutch oven over the campfire. Sauté onions and garlic until fragrant.
2. Add red bell pepper and zucchini, cooking for 5 minutes.
3. Stir in smoked paprika, thyme, and red pepper flakes (if using).
4. Add the diced tomatoes and broth, then bring to a simmer.
5. Gently place the fish chunks into the stew. Cover and simmer for 15–20 minutes until the fish is cooked through and flaky.
6. Add lemon juice, season with salt and pepper, and garnish with fresh parsley before serving.

This stew is light yet packed with vibrant flavors, making it a refreshing campfire meal. The tender fish and fragrant broth pair beautifully, offering a wholesome and satisfying dish for any camping trip.

Campfire Lamb and Potato Stew

This campfire lamb and potato stew combines tender lamb, earthy potatoes, and aromatic herbs, simmered slowly to develop rich, deep flavors. The earthy taste of the lamb melds perfectly with the creamy texture of the potatoes, making it a filling and comforting meal, ideal for enjoying by the campfire after a long day.

Ingredients:

• 2 lbs lamb shoulder, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 cup frozen peas
• 4 cups lamb or beef broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp ground coriander
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over the campfire. Brown the lamb pieces on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened.
3. Add the potatoes, carrots, and rosemary, thyme, and coriander. Stir to combine.
4. Return the lamb to the pot and pour in the broth. Stir well and season with salt and pepper.
5. Cover the Dutch oven and simmer for 2–3 hours, checking occasionally and adding water if necessary.
6. Stir in the frozen peas during the last 15 minutes of cooking.

This stew is the epitome of hearty, rustic cooking, perfect for those chilly evenings by the campfire. The lamb becomes beautifully tender, and the vegetables absorb all the flavors, making each spoonful a satisfying experience.

Campfire Chicken and Dumpling Stew

This campfire chicken and dumpling stew is a comfort food classic, featuring tender chicken, soft dumplings, and a rich, savory broth. It’s a cozy and filling meal, perfect for sharing with loved ones under the stars.

Ingredients:

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

Dumpling ingredients:

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup milk
• 2 tbsp melted butter
• 1/2 tsp dried parsley

Instructions:

1. Heat olive oil in the Dutch oven over the campfire. Brown the chicken thighs on both sides, then remove and set aside.
2. In the same pot, sauté the onions, garlic, carrots, and celery until softened.
3. Return the chicken to the pot and add chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Cover and let it simmer for 1.5–2 hours, until the chicken is cooked through and tender.
5. While the stew is simmering, mix the dumpling ingredients together to form a dough.
6. Drop spoonfuls of the dumpling dough into the simmering stew. Cover and cook for another 15–20 minutes until the dumplings are puffed and cooked through.

This stew is a delightful combination of tender chicken, savory broth, and fluffy dumplings. It’s the perfect dish to enjoy after a long day of outdoor activities, offering comfort and warmth that makes everyone feel at home by the fire.

Campfire Vegetable and Quinoa Stew

This campfire vegetable and quinoa stew is a vibrant, plant-based dish packed with a variety of vegetables and wholesome quinoa. The nourishing broth is infused with herbs and spices, creating a perfect balance of flavors that is both healthy and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 zucchinis, chopped
• 1 red bell pepper, chopped
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onions and garlic until softened.
2. Add the carrots, zucchinis, and bell pepper, cooking for 5–7 minutes.
3. Stir in the cumin, smoked paprika, and turmeric, cooking for another minute.
4. Add the diced tomatoes, vegetable broth, and quinoa. Stir well and season with salt and pepper.
5. Cover and bring to a simmer. Let it cook for 30–40 minutes, until the quinoa is tender and the vegetables are cooked through.

This hearty vegetable and quinoa stew is packed with nutrients, making it a satisfying and wholesome meal. Its bright and earthy flavors, combined with the protein-rich quinoa, make it an ideal dish for anyone looking for a lighter but still filling campfire meal.

Campfire Beef and Mushroom Stew

This rich and earthy campfire beef and mushroom stew brings together the savory flavors of tender beef and hearty mushrooms, all simmered in a flavorful broth. It’s a perfect meal for a cool evening by the campfire, offering warmth, satisfaction, and a burst of umami in every bite.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 carrots, peeled and sliced
• 4 medium potatoes, diced
• 4 cups beef broth
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over the campfire. Brown the beef stew meat on all sides, then remove and set aside.
2. In the same pot, sauté the onions and garlic until softened.
3. Add the mushrooms, carrots, and potatoes, and cook for 5–7 minutes, stirring occasionally.
4. Stir in thyme, rosemary, and soy sauce, then return the beef to the pot.
5. Pour in the beef broth, stirring to combine. Season with salt and pepper.
6. Cover and simmer over low heat for 2–3 hours, stirring occasionally until the beef is tender and the vegetables are cooked through.

This stew is rich and comforting, with the earthy mushrooms and tender beef providing a hearty, umami-packed dish. The slow simmering process infuses the stew with incredible depth of flavor, making it an ideal meal for any campfire gathering.

Campfire Sweet Potato and Black Bean Stew

This vibrant campfire sweet potato and black bean stew is a nourishing, plant-based dish that’s packed with flavor and color. With tender sweet potatoes, hearty black beans, and a rich, spiced broth, it’s a perfect dish to enjoy when you need something filling yet light, ideal for vegetarians and meat-eaters alike.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can black beans (14 oz), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat and sauté the onion and garlic until fragrant and soft.
2. Add the bell pepper and sweet potatoes, cooking for 5 minutes.
3. Stir in cumin, smoked paprika, and chili powder, cooking for another minute to allow the spices to toast.
4. Add the black beans, diced tomatoes, and vegetable broth. Stir well to combine, then season with salt and pepper.
5. Cover and simmer over low heat for 45 minutes to 1 hour, until the sweet potatoes are tender and the flavors have melded together.

This stew is a delicious blend of sweet and savory flavors with the natural sweetness of the sweet potatoes balancing the smoky depth of the spices. It’s a hearty and healthy option that’s perfect for enjoying around the campfire after a long day.

Campfire Sausage and Cabbage Stew

This savory campfire sausage and cabbage stew features hearty sausage, tender cabbage, and a rich broth that brings out all the flavors in this simple yet satisfying dish. It’s a warming, rustic meal perfect for feeding a crowd after a day outdoors.

Ingredients:

• 1 lb smoked sausage or bratwurst, sliced into rounds
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 small head of cabbage, chopped
• 4 carrots, peeled and sliced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over the campfire and brown the sausage slices on all sides. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened.
3. Add the carrots and cabbage, cooking for 5–7 minutes, stirring occasionally.
4. Return the sausage to the pot and stir in thyme, smoked paprika, salt, and pepper.
5. Pour in the chicken broth, stirring to combine.
6. Cover and simmer for 1.5 hours, stirring occasionally until the cabbage is tender and the flavors have melded together.

This stew is hearty and flavorful, with the rich sausage pairing perfectly with the cabbage and the aromatic spices creating a cozy, savory broth. It’s an easy-to-make, crowd-pleasing dish that’s perfect for a campfire dinner.

Campfire Chicken, Corn, and Potato Stew

This campfire chicken, corn, and potato stew combines tender chicken, creamy potatoes, and sweet corn in a flavorful broth. It’s a well-balanced, hearty stew that’s both comforting and filling, perfect for gathering around the campfire after a day of outdoor fun.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, diced
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 medium potatoes, diced
• 2 cups frozen corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat and brown the chicken pieces. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft and fragrant.
3. Add the diced potatoes, corn, thyme, and smoked paprika, stirring well.
4. Pour in the chicken broth and return the chicken to the pot. Stir to combine, then bring to a simmer.
5. Cover and simmer for 45 minutes to 1 hour, until the potatoes are tender.
6. Stir in the heavy cream, season with salt and pepper, and cook for an additional 5 minutes to combine the flavors.

This stew is a perfect blend of creamy, savory, and slightly sweet flavors. The potatoes and corn add heartiness, while the chicken gives it protein and richness, making it an ideal meal for a cozy evening by the campfire.

Campfire Butternut Squash and Lentil Stew

This hearty and nutritious campfire butternut squash and lentil stew is both vegan and packed with flavor. The natural sweetness of the butternut squash pairs wonderfully with earthy lentils, creating a warming and wholesome meal perfect for any outdoor gathering.

Ingredients:

• 2 cups dried red lentils, rinsed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 3 carrots, peeled and sliced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté the onion and garlic until softened.
2. Add the butternut squash and carrots, cooking for 5 minutes, stirring occasionally.
3. Stir in the cumin, coriander, turmeric, and smoked paprika, cooking for another minute to toast the spices.
4. Add the lentils, diced tomatoes, and vegetable broth. Stir well, then season with salt and pepper.
5. Bring to a simmer, cover, and cook for 45 minutes to 1 hour, until the lentils and squash are tender.

This stew is a nutrient-packed, vibrant dish that’s perfect for vegetarians and those seeking a lighter yet satisfying meal. The combination of spices and vegetables creates a warming, aromatic stew that’s ideal for a chilly night by the fire.

Campfire Turkey and Bean Stew

This campfire turkey and bean stew is a lighter take on a classic hearty stew. Ground turkey, beans, and a rich tomato-based broth come together to create a filling, comforting dish that is easy to make and perfect for a campfire meal.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cans white beans (14 oz), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Brown the ground turkey, breaking it up into small pieces.
2. Add the onion and garlic, cooking until softened and fragrant.
3. Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute to allow the spices to bloom.
4. Add the white beans, diced tomatoes, and chicken broth. Stir well to combine, then bring to a simmer.
5. Cover and simmer for 45 minutes to 1 hour, allowing the flavors to meld together. Season with salt and pepper to taste.

This stew offers a great balance of protein and fiber, making it both filling and nutritious. The ground turkey provides lean protein, while the beans give it richness and depth, perfect for a hearty yet healthy campfire meal.

Note: More recipes​ are coming soon!