Individual Campfire Stew Recipe

4.5 3 3
Individual Campfire Stew Recipe
Individual Campfire Stew Recipe photo by Taste of Home
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Individual Campfire Stew Recipe

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4.5 3 3
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Grill: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Grill: 25 min.

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. Yield: 4 servings.
Originally published as Individual Campfire Stew in Country Woman August/September 2007, p32

Nutritional Facts

1 each: 397 calories, 15g fat (6g saturated fat), 129mg cholesterol, 1333mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 29g protein.

  • 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
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Individual Campfire Stew in Country Woman August/September 2007, p32

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Reviews forIndividual Campfire Stew

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MY REVIEW
nightskystar User ID: 1034705 99228
Reviewed Jun. 17, 2014

"We made thiese in the campfire, calling them "foilburgers" only no soup. we put cheese in the center of the burger, and used mixed vegetables or whatever was handy...sometimes using Corn on the cob right out of the field in its own foil or we would peel back the husks, take out the silk, slather them with butter, and replace the husks, being careful to spray with water. YUM!!"

MY REVIEW
[email protected] User ID: 4441258 153527
Reviewed Jun. 30, 2012

"This was very good. Only difference is i would either do as suggested by another writer and use the cubed hashbrowns, or just more hashbrowns as there was very little in the packet. Otherwise this recipe was very good !"

MY REVIEW
suesews User ID: 1320493 154023
Reviewed Jun. 8, 2011

"Yes but with a couple of changes.

I would use "southern style" hashbrown potatoes (cubed) and cream of celery soup in place of the chicken soup.
I might add some herbs- rosemary or marjoram. Not too much as foil packets tend to intensify flavors."

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