Home > Recipes > Campfire Stew

Campfire Stew Recipe

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

[X]

Rate Campfire Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Campfire Stew Recipe

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

Yield: 20 Servings

20 140 160

Ingredients

2 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Campfire Stew

Campfire Stew

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

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.