Dutch Oven Beef & Vegetable Stew

Nothing says campground comfort quite like a hearty pot of Dutch Oven Beef & Vegetable Stew simmering over the fire. Tender chunks of beef, colorful vegetables, and a rich, savory broth come together in one pot for a meal that’s both satisfying and surprisingly simple.

Sized for four servings, it’s perfect for solo campers who enjoy leftovers or couples looking for an easy dinner with lunch ready for the next day.

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Dutch Oven Beef & Vegetable Stew

Nothing beats a Dutch oven simmering over the campfire!

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 pound beef stew meat cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 2 medium Yukon Gold potatoes cut into 1-inch cubes
• 1 cup green beans trimmed and cut into 2-inch pieces
• 2 tablespoons tomato paste
• 3 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika
• 1 bay leaf
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Salt and black pepper to taste

Method

 

1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the beef in batches for 4–5 minutes. Remove and set aside.
3. Add the onion and celery and cook for about 4 minutes until softened.
4. Stir in the garlic and tomato paste. Cook for 1 minute.
5. Return the beef to the pot.
6. Add the broth, Worcestershire sauce, thyme, parsley, smoked paprika, and bay leaf.
7. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 40 minutes.
8. Add the carrots and potatoes. Simmer for another 20 minutes.
9. Stir in the green beans and cook for 10 more minutes.
10. Mix the cornstarch and cold water until smooth. Stir into the stew and simmer for 2–3 minutes until slightly thickened.
11. Remove the bay leaf, season to taste, and serve hot.

Notes

Easy Substitutions

• Beef: Chuck roast cut into cubes works beautifully if stew meat isn’t available.
• Potatoes: Red potatoes or baby potatoes hold their shape well.
• Green Beans: Frozen green beans can be added during the last 10 minutes.
• Vegetables: Add peas, mushrooms, corn, or parsnips depending on what you have on hand.
• Broth: Beef stock creates a richer flavor than broth if available.

Camp Cook’s Tips

• Browning the beef first adds tremendous flavor to the finished stew.
• Keep the Dutch oven covered to retain moisture while simmering.
• If cooking over a campfire, maintain a bed of hot coals instead of high flames for even cooking.
• Taste before adding extra salt since the broth and Worcestershire already contribute seasoning.

Serving Suggestions

• Crusty French bread
• Buttermilk biscuits
• Cornbread
• Side salad
• Fresh fruit for dessert

Storage

Cool leftovers before refrigerating in an airtight container for up to 3 days.

Reheat gently over medium-low heat, adding a splash of broth if needed.

🥪 Leftover Lunch Idea

Warm a bowl for lunch, or spoon the leftover stew over a baked potato or cooked egg noodles for a completely different meal.

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