18 Hearty Campfire Stew Recipes Delicious

There’s nothing quite like gathering around a crackling campfire, especially when it’s topped with a pot of hearty, simmering stew. Whether you’re a seasoned outdoor chef or just craving some comfort food at home, our roundup of 18 Hearty Campfire Stew Recipes is sure to inspire your next meal. From classic beef to vegetarian delights, these recipes promise warmth, flavor, and simplicity. Let’s dig in!

Classic Beef Campfire Stew

There’s nothing quite like the heartwarming embrace of a Classic Beef Campfire Stew after a day in the great outdoors or a cozy night in.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 large carrots, sliced into 1/2-inch pieces
• 3 large potatoes, cubed into 1-inch pieces
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add diced onion and minced garlic. Cook until softened, about 3 minutes.
3. Return the beef to the pot. Add beef broth, carrots, potatoes, tomato paste, salt, black pepper, thyme, and bay leaf. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender and vegetables are soft.
5. Remove bay leaf before serving. Taste and adjust seasoning if necessary.

The slow simmer melds the flavors into a rich, comforting stew with tender beef and perfectly cooked vegetables.

Tip: For an extra layer of flavor, sear the beef in batches to avoid overcrowding the pot.

Vegetarian Lentil Campfire Stew

Warm up your evenings with this hearty Vegetarian Lentil Campfire Stew, a rustic dish that brings the comfort of the outdoors right to your dinner table.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in garlic, smoked paprika, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
4. Stir in baby spinach and cook for 2 minutes until wilted.

This stew’s smoky paprika and cumin lend a deep, woodsy flavor that’s perfectly balanced by the freshness of spinach, making it a standout dish for any campfire-inspired meal.

Tip: For an extra touch of smokiness, try adding a pinch of chipotle powder with the spices.

Spicy Sausage and Bean Campfire Stew

There’s nothing like a hearty stew to warm you up after a day outdoors, and this Spicy Sausage and Bean Campfire Stew is packed with flavors that’ll make it a campfire favorite.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3 minutes.
3. Stir in the diced tomatoes, kidney beans, cannellini beans, 2 cups chicken broth, 1 tsp smoked paprika, and 1/2 tsp crushed red pepper flakes. Bring to a simmer.
4. Reduce heat to low, cover, and let the stew simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Garnish with fresh chopped parsley before serving.

The smoky paprika and spicy sausage give this stew a deep, robust flavor that’s perfectly balanced by the creamy beans. It’s a one-pot wonder that’s as easy to make at home as it is over a campfire.

Tip: For an extra kick, add a splash of hot sauce to the stew just before serving.

Chicken and Dumpling Campfire Stew

There’s nothing quite like the comforting embrace of a warm bowl of Chicken and Dumpling Campfire Stew after a long day. This hearty dish brings the rustic charm of campfire cooking right to your kitchen.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in 3 cloves minced garlic and cook for 1 minute more.
3. Return chicken to the pot. Add 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. In a bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk and 2 tbsp melted butter until just combined.
5. Drop tablespoon-sized dollops of the dumpling batter into the simmering stew. Cover and cook for 15 minutes without lifting the lid.

The dumplings puff up into fluffy clouds, soaking up the rich flavors of the stew, making every bite a delightful mix of textures.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the vegetables.

Moroccan Lamb Campfire Stew

Imagine gathering around a crackling fire with a bowl of this hearty Moroccan Lamb Campfire Stew, where every spoonful is a warm embrace of spices and tender meat.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 2 large carrots, sliced into 1/2-inch rounds
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1/2 cup dried apricots, halved
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes. Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
3. Return lamb to the pot. Add diced tomatoes, chicken broth, carrots, sweet potato, and dried apricots. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until lamb is tender.
4. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

The magic of this stew lies in the sweet contrast of apricots against the earthy spices, creating a depth of flavor that’s both unexpected and comforting.

Tip: For an authentic touch, serve this stew with a side of couscous to soak up all the delicious sauce.

Wild Mushroom and Barley Campfire Stew

There’s something magical about a hearty stew simmered over a campfire, and this Wild Mushroom and Barley Campfire Stew is no exception, offering earthy flavors and a satisfying chew.

Ingredients

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb mixed wild mushrooms, sliced
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, warm the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in the garlic and wild mushrooms, cooking for another 5 minutes until the mushrooms release their juices.
3. Add the pearl barley, vegetable broth, soy sauce, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
4. Remove from heat and stir in the chopped fresh parsley. Let stand for 5 minutes before serving.

The combination of chewy barley and meaty wild mushrooms creates a stew that’s both rustic and refined, perfect for sharing under the stars.

Tip: For an extra smoky flavor, try adding a small piece of charred wood to the pot during the last 10 minutes of cooking.

Texas Chili Campfire Stew

There’s nothing like a hearty Texas Chili Campfire Stew to warm you up on a chilly evening. This one-pot wonder is packed with bold flavors and is as easy to make as it is delicious.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5 minutes.
2. Add diced onion, minced garlic, and diced bell pepper to the pot. Cook for another 3 minutes, until vegetables start to soften.
3. Stir in kidney beans, diced tomatoes, beef broth, 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the stew has thickened slightly.

The smoky chili powder and cumin give this stew its signature Texas kick, while the beans and tomatoes keep it hearty and satisfying.

Tip: For an extra layer of flavor, try adding a splash of beer or a square of dark chocolate during the simmering step.

Seafood Medley Campfire Stew

There’s nothing quite like gathering around the campfire with a hearty bowl of Seafood Medley Campfire Stew, brimming with the ocean’s bounty and smoky flavors.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 2 cups fish stock
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over the campfire or on a stove over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in diced tomatoes and cook for another 2 minutes, allowing the flavors to meld.
3. Pour in fish stock and bring to a simmer. Add the mixed seafood, salt, black pepper, and smoked paprika. Simmer gently for 10 minutes, or until the seafood is cooked through.
4. Remove from heat and stir in fresh parsley. Serve hot, straight from the pot.

The smoky undertones from the paprika and the campfire elevate this stew, making it a memorable outdoor dining experience.

Tip: For an extra layer of flavor, toast some crusty bread over the campfire to serve alongside the stew.

Sweet Potato and Black Bean Campfire Stew

Warm up your evening with this hearty Sweet Potato and Black Bean Campfire Stew, a perfect blend of smoky and sweet flavors that’s as easy to make as it is satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add the cubed sweet potatoes, 1 can black beans, 1 can diced tomatoes with their juice, and 4 cups vegetable broth to the pot.
4. Season with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

This stew’s magic lies in the smoky paprika and sweet potatoes, creating a depth of flavor that’s both comforting and unexpected.

Tip: For an extra smoky flavor, try charring the sweet potatoes lightly before adding them to the stew.

Irish Guinness Beef Campfire Stew

There’s nothing quite like the rich, deep flavors of this Irish Guinness Beef Campfire Stew to warm you up on a chilly evening. It’s a hearty, one-pot wonder that brings the essence of Irish pub fare right to your kitchen.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp all-purpose flour
• 1 cup Guinness beer
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute.
4. Pour in Guinness, scraping the bottom of the pot to loosen any browned bits. Add beef broth, tomato paste, salt, pepper, thyme, and bay leaves. Return the beef to the pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, until the beef is tender.
6. Remove bay leaves before serving. The stew should be thick and the beef fork-tender.

The magic of this stew lies in the Guinness, which adds a malty depth that’s unmistakably Irish. It’s perfect for those who love a stew with a story and a sip of beer in every bite.

Tip: For an even richer flavor, let the stew sit overnight in the fridge before reheating and serving.

Curried Chickpea Campfire Stew

Warm up your evenings with this hearty Curried Chickpea Campfire Stew, a flavorful blend of spices and hearty chickpeas that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, curry powder, cumin, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the chickpeas, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Stir in the coconut milk and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro.

The coconut milk adds a creamy texture that perfectly balances the bold spices, making this stew a comforting yet exciting dish.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika with the other spices.

Bison and Root Vegetable Campfire Stew

There’s something undeniably comforting about a hearty stew simmered over a campfire, and this Bison and Root Vegetable Campfire Stew is no exception. Packed with rich flavors and rustic charm, it’s the perfect dish to warm you up after a day in the great outdoors.

Ingredients

• 1 lb bison stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups carrots, peeled and chopped
• 2 cups parsnips, peeled and chopped
• 1 cup celery, chopped
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add bison stew meat and cook until browned on all sides, about 5 minutes. Remove meat and set aside.
2. In the same pot, add onion and garlic, sautéing until softened, about 3 minutes.
3. Add carrots, parsnips, and celery to the pot, stirring to combine with the onions and garlic.
4. Return the bison to the pot. Pour in beef broth and stir in tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the bison is tender.
5. In a small bowl, whisk together flour and water to create a slurry. Stir the slurry into the stew and cook for an additional 10 minutes, or until the stew has thickened.

The unique combination of bison and root vegetables gives this stew a deep, earthy flavor that’s enhanced by the smokiness of cooking over a campfire. It’s a rustic dish that brings the essence of the wilderness to your table.

Tip: For an even richer flavor, let the stew sit for 10 minutes off the heat before serving. This allows the flavors to meld together beautifully.

Pumpkin and Lentil Campfire Stew

Warm up your evening with this hearty Pumpkin and Lentil Campfire Stew, a rustic dish that brings the essence of autumn to your table with minimal fuss.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 3 cups pumpkin, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in lentils, pumpkin, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 25 minutes, or until lentils and pumpkin are tender.
4. Season with salt and pepper to taste. Stir in fresh parsley before serving.

This stew stands out with its smoky undertones and the creamy texture of pumpkin melting into the earthy lentils, creating a comforting bowl that’s as nutritious as it is flavorful.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder with the smoked paprika.

Hungarian Goulash Campfire Stew

There’s nothing quite like the hearty embrace of Hungarian Goulash, especially when it’s simmered to perfection over a campfire. This stew is a rustic, flavorful journey to the heart of Central Europe, right from your backyard.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups beef broth
• 2 large potatoes, peeled and diced
• 2 carrots, sliced
• 1 red bell pepper, diced
• 1 tbsp tomato paste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onions and garlic. Cook until onions are translucent, about 3 minutes.
3. Stir in sweet paprika, caraway seeds, salt, and black pepper. Cook for 1 minute until fragrant.
4. Return the beef to the pot. Add beef broth, potatoes, carrots, red bell pepper, and tomato paste. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until beef is tender and vegetables are soft.

The magic of this goulash lies in the slow melding of paprika and caraway, creating a depth of flavor that’s both warming and complex. Perfect for those evenings when only a bowl of something substantial will do.

Tip: For an authentic touch, serve with a dollop of sour cream and a side of crusty bread to soak up the rich broth.

Venison and Wild Rice Campfire Stew

There’s nothing quite like the heartiness of venison paired with the nutty flavors of wild rice, especially when cooked over a campfire. This Venison and Wild Rice Campfire Stew is a rustic, flavorful dish that brings the essence of the outdoors right to your bowl.

Ingredients

• 1 lb venison stew meat, cut into 1-inch cubes
• 1 cup wild rice, rinsed
• 4 cups beef broth
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add venison stew meat and cook until browned on all sides, about 5 minutes.
2. Add diced onion, sliced carrots, and sliced celery to the pot. Cook until the vegetables begin to soften, about 5 minutes.
3. Stir in 1 cup wild rice, 4 cups beef broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until the wild rice is tender and the venison is cooked through.
5. Remove the bay leaf before serving. Let the stew sit for 5 minutes to thicken slightly.

The slow simmering melds the flavors beautifully, while the wild rice adds a delightful chewiness that contrasts perfectly with the tender venison.

Tip: For an even deeper flavor, try browning the venison in batches to avoid overcrowding the pot.

Thai Coconut Chicken Campfire Stew

Warm up your evening with this Thai Coconut Chicken Campfire Stew, a creamy, spicy, and utterly comforting dish that brings the exotic flavors of Thailand right to your backyard.

Ingredients

• 1 tbsp coconut oil
• 1 lb chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp red curry paste
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot. Cook for 2 minutes until fragrant.
3. Stir in the red bell pepper, coconut milk, chicken broth, fish sauce, brown sugar, and red curry paste. Bring to a simmer.
4. Reduce heat to low and let the stew simmer for 20 minutes, stirring occasionally.
5. Remove from heat and stir in the lime juice and cilantro.

The magic of this stew lies in the balance of creamy coconut milk with the tangy lime and spicy curry paste, creating a depth of flavor that’s both complex and comforting.

Tip: For an extra smoky flavor, try cooking this stew over a campfire or grill.

French Ratatouille Campfire Stew

Imagine gathering around a crackling campfire, the aroma of this rustic French Ratatouille Campfire Stew filling the air—a perfect blend of summer vegetables and herbs.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 ripe tomatoes, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in the cubed eggplant, sliced zucchinis, and chopped red and yellow bell peppers. Cook for another 5 minutes, stirring occasionally.
3. Add the chopped tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried basil, and 1 bay leaf. Stir well to combine.
4. Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally, until all vegetables are tender.
5. Remove the bay leaf before serving. The stew should be thick and hearty, with each vegetable retaining its shape but meltingly tender.

This stew’s magic lies in its simplicity and the way the vegetables cook down into a harmonious, flavorful medley, perfect for sharing under the stars.

Tip: For an authentic campfire version, cook in a cast-iron Dutch oven over the fire, adjusting the heat by moving coals as needed.

Smoky Bacon and Bean Campfire Stew

There’s nothing quite like the comforting embrace of a smoky, hearty stew after a day outdoors. This Smoky Bacon and Bean Campfire Stew is your ticket to warmth and satisfaction, with minimal fuss and maximum flavor.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and diced tomatoes with their juice. Add the kidney beans, black beans, smoked paprika, salt, black pepper, and cayenne pepper. Stir to combine.
4. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
5. Stir in the reserved bacon and chopped parsley. Simmer uncovered for an additional 5 minutes to let the flavors meld.

The magic of this stew lies in the smoky depth from the bacon and paprika, creating a rustic flavor that’s both robust and comforting.

Tip: For an extra smoky flavor, try adding a dash of liquid smoke with the broth.

Conclusion

We hope these 18 hearty campfire stew recipes inspire your next outdoor adventure or cozy night in. Each dish promises warmth, flavor, and the joy of cooking. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest for easy access. Happy cooking, and may your meals be as memorable as the moments they’re shared in!