Ground Beef 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
TOTAL TIME: Prep: 20 min. Cook: 2 hours 20 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours 20 min.
MAKES: 20 servings


  • 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


  1. 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 1999, p157

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amychris1 User ID: 544326 46787
Reviewed Jan. 27, 2009

"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."

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