Save on Pinterest

Individual Campfire Stew

“These pretty parcels are perfect for grilling or whipping up over a campfire,” suggests Margaret Hanson-Maddox of Montpelier, Indiana. “I can get several outdoor chores done while they're cooking.”
  • Total Time
    Prep: 15 min. Grill: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 large egg, lightly beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 pound lean ground beef (90% lean)
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 cup diced carrots
  • 1 cup condensed cream of chicken soup, undiluted
  • 1/4 cup milk

Directions

  • Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 in. square); sprinkle each with potatoes and carrots.
  • Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly. Grill, covered, over indirect medium heat for 25-30 minutes or until meat is no longer pink and potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts
1 each: 397 calories, 15g fat (6g saturated fat), 129mg cholesterol, 1333mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 29g protein.

Recommended Video