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Ground Beef Campfire Stew

 Ground Beef Campfire Stew
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
20 ServingsPrep: 20 min. Cook: 2 hours 20 min.


  • 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


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.