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Campfire Stew Recipe

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My dad concocted this recipe at an annual Labor Day camp-out with fellow church members. On the last night he rounded up everyone's leftovers, tossed them together ...and ended up with a delicious stew. - Laurie Schafer, Aurora, California

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Campfire Stew Recipe

Prep: 20 min. Cook: 2 hours 20 min.

Yield: 20 Servings

20 140 160

Ingredients

2 pounds ground beef
6 medium potatoes, peeled and cubed
1-1/2 pounds carrots, sliced
4 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) peas, drained
1 can (14-1/2 ounces) cut green beans, drained
2 medium onions, chopped
1 cup ketchup
3/4 cup medium pearl barley
1 tablespoon Worcestershire sauce
Dash vinegar
Salt and pepper to taste

Directions

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the potatoes, carrots and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add remaining ingredients. Cover and simmer for 1 hour. Yield: 20 servings.

Originally published as Campfire Stew in Taste of Home Ground Beef Cookbook , p157

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Campfire Stew (1)

Campfire Stew

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Reviewed on Jan. 27, 2009 by amychris1

Excellent! I substituted red wine for water, added fresh mushrooms, and used the liquid from the canned corn. I also added frozen crushed tomatoes, zucchini & green peppers from my garden. I filled a 5 qt cast iron dutch oven, and cooked it over coals in my fireplace insert for 3 hours.