Hearty stew with cornbread

Stew and cornbread made over a campfire

Made my first meal outdoors this summer with my new cast iron dutch oven. I prepared and cut the veggies in the morning so I could relax around the campfire with family and friends while tending to the meal.

Hearty stew
Serves 6-8 people

1.5 lbs stewing beef or chuck cut into 1" pieces
1 onion diced
4 potatoes cut into 1" cubes
2 cups carrots diced
1 cup zucchini cubed or 1/4" slices
1 cup celery chopped, with leaves for flavor
1 cup mushrooms diced
1.5 cups beans (I use dried navy beans, black eyed peas, or kidney beans, etc., soaked overnight in filtered water)
3 cups filtered water or broth
1 cup green or yellow beans cut into 1" long pieces
2 tomatoes diced
1 green pepper chopped

2 tbsp oil (I normally use canola)

1/4 cup flour (your choice)
2 bay leafs
salt and pepper to taste
1 tsp oregeno
1/2 tsp garlic powder
1 tsp Mrs. Dash seasoning (or whatever you choose)

Cooking times are approximate. This stew was cooked over an open fire.

Prepare the veggies and put in a large bowl.

Prepare veggies in bite sized pieces

Put flour, salt, pepper, oregano, garlic powder and seasonings in medium sized bowl. Mix well.

Coat beef cubes with flour and seasonings

Add beef cubes and coat each one thoroughly. The flour will help to thicken the juices into a sauce.

Shake off excess flour and set the floured pieces on plate or in a clean bowl.

Add oil to a large dutch oven and set over medium heat to warm the oil. Carefully add the coated beef cubes and gently simmer, stirring often to ensure that all sides of the beef are brown, about 10 minutes.

Enjoy the campfire and some company while making dinner

Add the veggies, bay leafs and water/broth and bring to rapid simmer. Lower heat to medium (or raise the pot higher above the fire) and gently simmer for three hours, stirring every 15-20 minutes or until all veggies are tender and meat is thoroughly cooked. You may need to add more water while cooking to ensure that there is ample liquid to make the gravy. Be sure that there is enough liquid so that the stew doesn't boil dry and burn. Remove bay leaves before serving.

Of course, you can substitute the beef with chicken, pork or lamb or omit the meat to make vegetarian stew. Accompany this meal with cornbread.

Read about cooking stew over a campfire.

---

Skillet cornbread

1 cup flour
1 cup cornmeal
3 tsp baking powder
1/2 tsp salt
1/4 cup oil  and 2 tbsp oil (I use canola)
1 cup milk
3/4 cup sour cream
1/3 cup liquid honey
2 eggs

Mix dry ingredients in a medium sized bowl. Add eggs, milk, oil, honey and sour cream. Mix until well blended.

Mix dry and wet ingredients thoroughly.

Cook over medium heat or coals.

Add 2 tbsp oil to skillet and coat well. Heat on medium flame. Drop a dot of cornbread mixture onto the oil. If it sizzles, it's pre-heated. Pour mixture into skillet.


Bake up to 45 minutes, occasionally lifting sides to check that it's not burning. Rotate skillet often if cooking over a campfire.  

The edges will cook first, so check them often to ensure they aren't burning.

  
Enjoy these simple recipes and experiment with the ingredients. Warm cornbread with honey and butter is delicious.

More campfire cooking tips.