35+ Comforting Outdoor Dutch Oven Stew Recipes for Perfect Campfire Meals

When it comes to outdoor cooking, few meals are as comforting and satisfying as a hearty stew made in a Dutch oven.

Whether you’re camping in the wilderness, hosting a backyard cookout, or enjoying a rustic meal by the fire, Dutch oven stews offer a perfect balance of convenience, flavor, and warmth.

The beauty of Dutch oven cooking lies in its simplicity – one pot, a few ingredients, and slow-cooked perfection.
And when the weather gets cold, nothing beats gathering around the campfire or your outdoor kitchen, savoring a rich, flavorful stew that’s been simmering away in the Dutch oven.

In this blog, we’ve compiled over 35 outdoor Dutch oven stew recipes that cover a range of flavors, from classic beef and vegetable stews to unique combinations like venison with cranberries and even vegetarian options.

These recipes are easy to follow and perfect for outdoor cooking enthusiasts of all levels.

So, gather your ingredients, dust off your Dutch oven, and get ready to create some of the most comforting and delicious stews you’ve ever tasted under the open sky.

35+ Comforting Outdoor Dutch Oven Stew Recipes for Perfect Campfire Meals

Outdoor cooking is all about enjoying the process as much as the meal, and Dutch oven stews are a fantastic way to connect with nature and create a delicious, filling dish.

Whether you’re a seasoned camp chef or a beginner looking for an easy yet impressive meal, these 35+ outdoor Dutch oven stew recipes will inspire your next culinary adventure.
From rich, meaty stews to lighter, plant-based options, there’s something for everyone to enjoy.

So, next time you’re planning an outdoor excursion, don’t forget to pack your Dutch oven and try out some of these scrumptious stew recipes—your taste buds will thank you.

Hearty Beef and Vegetable Dutch Oven Stew

This rich and filling beef and vegetable stew is perfect for a cold day in the great outdoors. Packed with tender chunks of beef, root vegetables, and a flavorful broth, this stew will warm you up after a long hike or day of adventure. The slow cooking process in a Dutch oven allows all the flavors to meld together beautifully, making it a comforting and satisfying meal.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 cups beef broth
• 1 cup red wine
• 1 can diced tomatoes (14.5 oz)
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the beef stew meat in batches, then set it aside.
2. In the same Dutch oven, sauté the onions and garlic until softened, about 3 minutes.
3. Add the carrots, potatoes, beef broth, red wine, diced tomatoes, thyme, and bay leaves. Stir well to combine.
4. Return the browned beef to the pot and bring everything to a simmer.
5. Cover and cook over low heat for 2-3 hours, stirring occasionally. The stew is done when the beef is tender and the vegetables are fully cooked.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This beef and vegetable stew is a true outdoor comfort food, offering warmth and nourishment in every bite. The slow cooking process brings out the best in the ingredients, creating a deeply flavorful dish. Whether you’re camping or simply cooking over an open fire, this recipe guarantees a hearty meal that will satisfy even the hungriest of adventurers. Serve it with a side of crusty bread for an extra layer of comfort.

Chicken and Dumplings Dutch Oven Stew

classic dish with a twist, this chicken and dumplings stew made in a Dutch oven offers juicy chicken, tender dumplings, and a creamy broth all cooked together in one pot. Ideal for an outdoor meal, the dumplings are soft and fluffy, absorbing the flavors of the rich chicken stew. This recipe combines simplicity with deliciousness, making it a crowd-pleaser in the wilderness.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the chicken thighs on both sides, then remove them from the pot and set aside.
2. In the same Dutch oven, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Add the chicken broth, thyme, parsley, salt, and pepper, and stir to combine.
4. Return the chicken to the pot and bring everything to a simmer. Cover and cook for about 30 minutes, or until the chicken is cooked through.
5. While the chicken is cooking, prepare the dumplings: In a mixing bowl, combine flour, baking powder, salt, milk, and melted butter. Stir until just combined.
6. After the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the chicken to the stew.
7. Drop spoonfuls of dumpling batter into the stew, covering the surface. Cover the pot and cook for another 20-25 minutes, until the dumplings are cooked through.
8. Adjust seasoning with salt and pepper to taste.

This chicken and dumplings stew is a perfect example of comfort food at its finest. The tender chicken combined with the fluffy dumplings creates a meal that’s satisfying and delicious. The broth is creamy and rich, making it a perfect dish to enjoy by the campfire or as a warming dinner after a long day of outdoor activities. This hearty dish is sure to please everyone around the table, offering a comforting escape from the cold.

Vegetarian Lentil and Mushroom Dutch Oven Stew

This vegetarian stew is full of earthy flavors from hearty lentils, mushrooms, and vegetables, all simmered in a rich, savory broth. It’s the ideal dish for anyone looking for a plant-based meal that’s still filling and comforting. The Dutch oven makes the slow-cooking process easy and effective, allowing all the ingredients to develop a deep, savory flavor that’s perfect for a cozy outdoor dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups mushrooms, sliced
• 2 carrots, peeled and sliced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and pepper to taste
• Fresh spinach or kale, chopped (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onions and garlic until softened, about 4 minutes.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the carrots, lentils, vegetable broth, diced tomatoes, thyme, smoked paprika, and bay leaves. Stir to combine.
4. Bring the stew to a boil, then reduce the heat and simmer, covered, for 45 minutes to 1 hour, or until the lentils are tender.
5. If using spinach or kale, stir it into the stew during the last 5 minutes of cooking.
6. Season with salt and pepper to taste before serving.

This vegetarian lentil and mushroom stew is a fantastic, hearty option for outdoor cooking. The earthy flavors from the mushrooms and lentils, combined with the rich vegetable broth, create a satisfying dish that will keep you full and warm. Perfect for vegetarians and those looking to reduce their meat intake, this stew is still just as filling and flavorful as any meat-based stew. Serve it with some crusty bread to soak up all the delicious juices!

Pork and Sweet Potato Dutch Oven Stew

This pork and sweet potato stew is the ideal comfort food for a cozy outdoor meal. The tender pork is slow-cooked until it falls apart, and the sweetness of the potatoes balances out the savory broth, creating a deliciously satisfying stew. With a touch of spice from paprika and a hint of rosemary, this stew will bring a rich, aromatic flavor to any outdoor gathering.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the pork chunks in batches, then remove them and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 3 minutes.
3. Add the sweet potatoes, chicken broth, smoked paprika, rosemary, cumin, and bay leaf. Stir to combine.
4. Return the pork to the pot and bring to a simmer.
5. Cover and cook on low heat for 2-3 hours, until the pork is tender and easily shreds.
6. Remove the bay leaf and season with salt and pepper.
7. Garnish with fresh cilantro before serving.

This pork and sweet potato stew is the perfect dish for any outdoor meal. The tender pork pairs wonderfully with the sweet potatoes, while the aromatic spices add depth and complexity. The long simmering time allows the flavors to meld together, creating a stew that’s hearty and satisfying. It’s an excellent choice for a group meal around the campfire, providing a comforting and flavorful feast that will leave everyone asking for seconds.

Turkey and White Bean Dutch Oven Stew

This turkey and white bean stew is a light yet hearty option for an outdoor meal. With lean turkey, creamy white beans, and a medley of vegetables, it’s a healthy but filling dish. The slow cooking process in a Dutch oven helps the turkey absorb the flavors of the broth, creating a tender, flavorful stew that’s perfect for a satisfying meal in nature.

Ingredients:

• 1 lb ground turkey
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 can white beans (15 oz), drained and rinsed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground turkey and cook until browned, breaking it up as it cooks.
2. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes, until the vegetables soften.
3. Add the white beans, chicken broth, thyme, sage, and red pepper flakes (if using). Stir to combine.
4. Bring the stew to a boil, then reduce the heat and simmer for 30-40 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This turkey and white bean stew is light yet full of flavor, with tender turkey and creamy beans providing the perfect balance. The vegetables add freshness, while the herbs infuse the stew with savory depth. It’s an excellent choice for a healthy outdoor meal that doesn’t compromise on taste. Whether you’re camping or just cooking outdoors, this dish is sure to impress with its simplicity and satisfying nature.

Beef and Barley Dutch Oven Stew

This beef and barley stew is a nourishing and robust dish that’s perfect for outdoor cooking. The combination of tender beef, chewy barley, and hearty vegetables creates a filling, flavorful meal. The slow cooking process allows the beef to become wonderfully tender while the barley soaks up the rich broth, resulting in a deeply satisfying stew.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup pearl barley
• 4 cups beef broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches, then set them aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 4 minutes.
3. Add the carrots, celery, barley, beef broth, diced tomatoes, thyme, and bay leaves. Stir to combine.
4. Return the beef to the pot and bring to a simmer.
5. Cover and cook over low heat for 2-3 hours, or until the beef is tender and the barley is cooked through.
6. Remove the bay leaves and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This beef and barley stew is a hearty, filling dish that’s perfect for a long day of outdoor adventure. The beef becomes tender after slow cooking, while the barley adds a lovely chewy texture that makes this stew incredibly satisfying. The vegetables and rich broth bring it all together, creating a balanced, flavorful meal. It’s ideal for a cold evening outdoors, providing warmth and nourishment in every spoonful.

Lamb and Root Vegetable Dutch Oven Stew

This lamb and root vegetable stew is a savory and hearty dish that combines the richness of lamb with the earthiness of root vegetables like parsnips, turnips, and carrots. Slowly simmered in a Dutch oven, the stew becomes tender and flavorful, making it the perfect comfort meal for an outdoor gathering. The spices and herbs bring depth to the dish, while the lamb adds a luxurious touch.

Ingredients:

• 2 lbs lamb shoulder or stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced
• 4 cups beef or vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh mint or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the lamb cubes in batches, then remove them and set aside.
2. In the same Dutch oven, sauté the onion and garlic until softened, about 4 minutes.
3. Add the carrots, parsnips, turnips, and stir to combine.
4. Pour in the broth, rosemary, cumin, coriander, and season with salt and pepper.
5. Return the lamb to the pot and bring everything to a simmer.
6. Cover and cook on low heat for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.
7. Garnish with fresh mint or parsley before serving.

This lamb and root vegetable stew is a wonderful combination of flavors and textures. The lamb becomes melt-in-your-mouth tender, while the root vegetables absorb the savory broth, creating a satisfying meal that’s both hearty and comforting. The aromatic spices add a unique twist, making this stew a flavorful choice for outdoor cooking. Whether you’re in the wilderness or simply cooking over a campfire, this dish is sure to impress and keep everyone warm and satisfied.

Beef and Guinness Stew (Irish Style)

Rich, hearty, and perfect for an outdoor adventure, this Irish-style beef and Guinness stew combines tender beef with the deep, malty flavors of Guinness stout. Slow-cooked in a Dutch oven, the beef becomes incredibly tender while the vegetables and beer combine to create a flavorful, thick broth. This stew is an excellent choice for a satisfying, robust meal around the campfire.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 cups Guinness stout beer
• 3 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef stew meat in batches, then set it aside.
2. In the same pot, sauté the onions and garlic until softened, about 3 minutes.
3. Add the carrots and potatoes, and stir for a minute.
4. Pour in the Guinness beer, beef broth, tomato paste, thyme, and bay leaves. Stir well.
5. Return the beef to the pot and bring the stew to a simmer.
6. Cover and cook on low heat for 2-3 hours, or until the beef is tender and the vegetables are fully cooked.
7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This beef and Guinness stew is the epitome of comfort food, with its rich and malty broth that perfectly complements the tender beef and vegetables. The addition of Guinness gives it a unique depth of flavor, making it a perfect choice for those looking for a robust and filling outdoor dish. Whether you’re camping or cooking at home, this stew will provide a hearty meal that’s sure to impress and satisfy even the most demanding appetites.

Chicken, Spinach, and Potato Dutch Oven Stew

This chicken, spinach, and potato stew is a light yet filling dish that balances tender chicken, creamy potatoes, and fresh spinach. The flavors meld together in a savory broth, and the vegetables add a hearty element to this easy-to-make stew. Ideal for outdoor cooking, it’s a one-pot meal that’s simple, nutritious, and perfect for warming up after a long day outdoors.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Brown the chicken on both sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the potatoes, chicken broth, thyme, and oregano. Stir to combine.
4. Return the chicken to the pot and bring to a simmer.
5. Cover and cook for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Remove the chicken from the pot, shred it, and return it to the stew.
7. Stir in the spinach and cook for an additional 5 minutes, until the spinach is wilted.
8. Season with salt and pepper to taste before serving.

This chicken, spinach, and potato stew is the perfect balance of light yet filling. The tender chicken and creamy potatoes create a comforting base, while the spinach adds a fresh, nutritious element. The slow-cooked flavors make it a satisfying meal that’s perfect for outdoor cooking, providing warmth and nourishment. Whether you’re looking for a simple and healthy dish after a long day outdoors or a delicious meal around the campfire, this stew is sure to be a crowd-pleaser.

Venison and Cranberry Dutch Oven Stew

This venison and cranberry stew offers a perfect balance of savory and sweet flavors, making it an ideal dish for outdoor cooking. The lean venison is tenderized through slow cooking, and the addition of cranberries gives the stew a burst of sweetness and a slight tartness that complements the richness of the meat. It’s a hearty and flavorful dish, perfect for cool weather camping trips or a satisfying meal after a long hike.

Ingredients:

• 2 lbs venison stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup fresh or frozen cranberries
• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 4 cups beef or venison broth
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• Salt and pepper to taste
• Fresh rosemary, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the venison in batches, then remove it and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the potatoes, carrots, cranberries, broth, thyme, and allspice. Stir well to combine.
4. Return the venison to the pot and bring everything to a simmer.
5. Cover and cook on low heat for 2-3 hours, or until the venison is tender and the vegetables are fully cooked.
6. Season with salt and pepper to taste.
7. Garnish with fresh rosemary before serving.

This venison and cranberry stew is a perfect marriage of flavors—rich and hearty venison complemented by the tart sweetness of cranberries. The slow-cooked venison becomes incredibly tender and flavorful, while the vegetables absorb the aromatic broth. This dish is ideal for an outdoor feast, offering a filling and satisfying meal that will warm you up after a day in the wilderness. The unique combination of savory and sweet flavors makes it an unforgettable addition to your outdoor recipe collection.

Shrimp and Corn Dutch Oven Stew

This shrimp and corn stew is a vibrant, flavorful dish that brings the taste of the sea and the sweetness of summer corn together in a comforting, easy-to-make stew. The shrimp cooks quickly and infuses the broth with a delicate seafood flavor, while the corn adds sweetness and texture. It’s a light yet hearty dish, perfect for an outdoor meal by the water or as a light dinner after a day of exploration.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

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, corn, chicken broth, smoked paprika, and cayenne pepper (if using). Stir to combine.
3. Bring the stew to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
4. Add the shrimp and cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Garnish with fresh cilantro or parsley before serving.

This shrimp and corn stew is a delicious and comforting dish with a perfect balance of flavors. The combination of sweet corn and tender shrimp creates a light yet satisfying stew that’s perfect for a summer evening or any time you’re craving a seafood-inspired meal. The creamy broth adds richness, and the spices give it a little kick. Whether you’re cooking by the campfire or preparing it on a cozy evening outdoors, this dish is sure to be a hit.

Butternut Squash and Chickpea Dutch Oven Stew

This vegetarian butternut squash and chickpea stew is a hearty, nutritious meal full of rich flavors and textures. The sweet butternut squash, combined with the nutty chickpeas, creates a satisfying and filling dish. Infused with a fragrant blend of spices, this stew is perfect for those seeking a plant-based meal while camping or enjoying an outdoor adventure. The slow cooking process allows the ingredients to meld together beautifully, creating a warming and flavorful stew.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can chickpeas (15 oz), drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

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 cubed butternut squash and chickpeas, stirring to combine.
3. Pour in the vegetable broth and add the cumin, turmeric, and cinnamon. Stir to mix.
4. Bring the stew to a simmer and cover. Cook for 30-40 minutes, or until the squash is tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This butternut squash and chickpea stew is a vibrant and healthy option for anyone looking for a plant-based outdoor meal. The sweet squash and nutty chickpeas create a filling and hearty base, while the warm spices give the dish depth and complexity. This stew is not only delicious but also nutritious, offering plenty of protein and fiber in every bowl. It’s perfect for vegetarian campers or anyone looking to enjoy a comforting and flavorful meal after a day of outdoor activities.

Sausage, Bean, and Kale Dutch Oven Stew

This sausage, bean, and kale stew is a hearty, flavorful dish packed with protein and greens. The smoky sausage complements the earthy beans and nutrient-packed kale, creating a rich, satisfying stew perfect for outdoor cooking. Simmered in a Dutch oven, the flavors meld together beautifully, offering a comforting meal ideal for a cool evening outdoors or as a nourishing post-adventure dinner.

Ingredients:

• 1 lb Italian sausage, removed from casing
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cans cannellini beans (15 oz each), drained and rinsed
• 4 cups chicken or vegetable broth
• 2 large handfuls of kale, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the sausage and cook, breaking it up as it browns, for about 5-7 minutes.
2. Add the chopped onion and garlic and sauté for another 3-4 minutes until softened.
3. Stir in the cannellini beans, chicken broth, thyme, and red pepper flakes (if using). Bring to a simmer.
4. Cover and cook for 30-40 minutes, allowing the flavors to blend together.
5. Add the kale to the stew and cook for an additional 5-7 minutes, until the kale is tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This sausage, bean, and kale stew is a nourishing, flavorful dish that’s both filling and healthy. The combination of smoky sausage, creamy beans, and hearty kale offers a well-balanced meal with a variety of textures and flavors. It’s a great choice for outdoor cooking as it’s easy to prepare and simmer in a Dutch oven. Whether you’re camping or simply cooking outside, this stew will keep you warm and satisfied after a long day in the great outdoors.

Chicken and Dumpling Dutch Oven Stew

This chicken and dumpling stew brings the comforting flavors of a classic dish into the outdoors. The tender chicken stews in a savory broth, while pillowy dumplings rise to the top as they cook, soaking up the delicious flavors. This stew is the perfect balance of protein, vegetables, and comforting carbs, ideal for any camping trip or outdoor meal where you want a hearty, satisfying dish.

Ingredients:

• 4 boneless, skinless chicken thighs or breasts, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon ground pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Add the chicken broth, thyme, sage, and pepper. Stir to combine, then bring to a simmer.
4. Return the chicken to the pot and cook for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
5. In a separate bowl, combine the flour, baking powder, salt, milk, and melted butter to make the dumpling dough.
6. Drop spoonfuls of the dumpling dough into the simmering stew, making sure they float on top of the broth.
7. Cover the Dutch oven and cook for an additional 15-20 minutes, until the dumplings are fluffy and cooked through.
8. Garnish with fresh parsley before serving.

This chicken and dumpling stew is the ultimate comfort food for any outdoor meal. The tender chicken and savory broth are perfectly complemented by the soft, fluffy dumplings that soak up all the rich flavors of the stew. It’s a filling and satisfying meal that brings a classic dish to your campsite, perfect for warming up after a cold day in the outdoors. This stew is sure to become a go-to for outdoor cooks who want something hearty and soul-warming.

Vegetable and Lentil Dutch Oven Stew

This vegetable and lentil stew is a nutritious, vegan-friendly dish full of hearty vegetables and protein-packed lentils. The combination of root vegetables, hearty greens, and lentils makes for a filling stew that’s both healthy and satisfying. With the flavors of garlic, cumin, and coriander, this stew is warm and aromatic, making it a perfect choice for outdoor cooking, especially on a chilly evening.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
2. Add the carrots, potatoes, celery, lentils, vegetable broth, and diced tomatoes. Stir to combine.
3. Bring the stew to a boil, then reduce the heat and let it simmer for 40-45 minutes, or until the lentils are tender and the vegetables are cooked through.
4. Stir in the spinach or kale and cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro or parsley before serving.

This vegetable and lentil stew is a vibrant, healthy meal that’s perfect for any outdoor occasion. The combination of lentils and vegetables makes it both filling and nutritious, while the aromatic spices give it depth and warmth. It’s an ideal vegan dish that doesn’t compromise on flavor or satisfaction, making it perfect for outdoor enthusiasts who are looking for a wholesome and comforting meal. Whether you’re camping, hiking, or just cooking in the great outdoors, this stew will provide both nourishment and flavor.

Note: More recipes are coming soon