Campfire Cast Iron Dutch Oven Beef Stew Recipe

We made this Campfire Cast Iron Dutch Oven Beef Stew Recipe while camping over Memorial Day weekend, and it was heavenly! With camping in Washington, it’s almost a given that it will be rainy in May, so the comfort food really hit the spot! We had spent the day kayaking and fishing, so this was amazing to come back and refuel with!

 (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online. 

Now I got lucky and found my Cast Iron Dutch Oven for $5, however, I do have a skillet I bought preseasoned that has worked out amazing!!!  For cleaning this, I just rinsed it out and then scrubbed it at home with steel wool.   Keeping your Cast Iron clean and well-oiled is crucial if I don’t use my cast iron as often, I do make sure I oil it down once a month.  

Lodge Seasoned Cast Iron 5 Piece Bundle. 10.5” Griddle, 8” Skillet, 10.25” Skillet, 10.25” Dutch Oven, and 10.25” LidLodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop HandleCast Iron Dutch Oven Pot Handle for Camping Cooking BBQ Baking 6 Quart / 9 Quart (6 Quart)

Dutch Oven Beef Stew Recipe Ingredients:

• Beef Stew Meat 
• Baby Potatoes 
• Baby Carrots
• Onion 
• Celery 
• Beef Broth 
• Montreal Steak Seasoning
• Bay Leaves  
• Johnnys Seasoning Salt
• Garlic Salt
• Olive Oil

How To Make Campfire Dutch Oven Beef Stew:

A day or two before going camping or cooking in a container, mix your meat in some olive oil and season your meat.  I did a combination seasoning but you can really do any kind. 

Refrigerate or keep on ice in the chest cooler until you are ready to cook.  I mixed mine up on a Thursday night and we cooked it at the campsite on Sunday.

When you are ready to cook have your fire ready or your oven ready.  

Ensure the inside of your dutch oven is properly oiled, I gave mine a quick wipe-down with olive oil again and left some extra in the bottom. 

Pour in your beef broth and start to prep your veggies. 

I cut my baby potatoes in half and put them in the pot first. I knew they would take the longest to cook and the broth would help them cook faster.

**The bottom of the dutch oven will be the hottest in the campfire when placed on hot coals*

Next, the meat went in on top of the baby potatoes. 

Chop up your celery, carrots, and onions and place on top of the meat. 

Place in your fire or in your oven!

We did make sure we were sitting by the fire to keep an eye on how hot it was, the smell coming out of the dutch oven was heavenly!! 

Now we did keep putting coals on top of the dutch oven as well, this was to help to regulate the cooking temperature.

I also pack up my Oven Gloves since I knew I would have to keep checking the pot and stirring it. They worked great for lifting it in and out and just lifting the lid.  

Serve and enjoy once your meat is thoroughly cooked and your potatoes are soft! Our Dutch Oven Beef Stew cooked for about 3 hours before it was done. 

WHAT TO SERVE WITH BAKED DUTCH OVEN BEEF STEW:

• Garlic Parmesan Pull-Apart Biscuit Bread
• Cheesy Garlic Bread
• Caesar Salad 
• Broccoli
• French Bread
• Bread Bowls
• Mashed Potatoes 

HOW TO STORE LEFTOVER Beef STEW

Store in an air-tight container for three to five days in the fridge. If you are freezing your leftover stew freeze it in an air-tight container for up to ninety days.

HOW TO REHEAT LEFOTVER beef STEW

If you need to thaw frozen leftover beef stew in the fridge. Once thawed microwave or heat on the stove until at a safe temperature

Other Stew Recipes

• Durch Oven Beef Stew
• Crockpot Hamburger Stew
• Slow Cooker Guinness Beef Stew
• Crockpot Brisket Stew
• Smoked Beef Stew

Print Pin

5 from 1 vote

Dutch Oven Beef Stew Recipe

This Dutch Oven Beef Stew Recipe is perfect to make either in the oven or on a campsite! Easy ingredients slow cooking adds amazing flavor and comfort food.

Course Entree

Cuisine American

Keyword beef stew, campfire, Cast Iron, dutch oven, stew

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 10 people

Author Jenny

Equipment

• Dutch oven
• knife
• Cutting Board

Ingredients

• 3 Pounds Beef Stew Meat
• 2 Pounds Baby Potatoes
• 1/2 Pounds Baby Carrots
• Red Onion
• Celery
• 29 ounces Beef Broth
• Montreal Steak Seasoning
• Johnnys Seasoning Salt
• Garlic Salt
• Olive Oil

Instructions

• A day or two before going camping or cooking in a container mix your meat in some olive oil and season your meat.  I did a combination seasoning but you can really do any kind.
• Refrigerate or keep on ice in the chest cooler until you are ready to cook.  I mixed mine up on a Thursday night and we cooked it at the campsite on Sunday.
• When you are ready to cook have your fire ready or your oven ready.
• Make sure the inside of your dutch oven is properly oiled, I gave mine a quick wipe down with olive oil again and left some extra in the bottom.
• Pour in your beef broth and start to prep your veggies.
• I cut my baby potatoes in half and put them in the pot first. I knew they would take the longest to cook and the broth would help them cook faster.
• Next, the meat went in on top of the baby potatoes.
• Chop up your celery, carrots, and onions up and place on top of the meat.
• Place in your fire or in your oven!
• Serve and enjoy once your meat is thoroughly cooked and your potatoes are soft!

Notes

Make sure the inside of your dutch oven is properly oiled, I gave mine a quick wipe down with olive oil again and left some extra in the bottom. 

**The bottom of the dutch oven will be the hottest in the campfire when placed on hot coals*