A campfire can easily reach temperatures of over 1,000 degrees Fahrenheit, making it crucial to manage your cooking setup effectively. One dish that thrives in this environment is Easy Campfire Stew with Vegetables, which uses basic ingredients and can be thrown together in about 30 minutes. This recipe addresses common campfire challenges, ensuring you can enjoy a satisfying meal even if difficulties arise.
This stew minimizes cleanup by using one pot, allowing you to focus on enjoying the great outdoors rather than washing multiple pans afterward. You’ll need just a few pantry staples and fresh vegetables to create a warm, fulfilling meal that everyone can enjoy.
How Campfire Stew Simplifies Cooking
I recommend making the Easy Campfire Stew as it requires minimal equipment and utilizes whatever vegetables you have on hand, making it a versatile choice for any camper. For those who prefer a lighter meal, consider grilling vegetables directly on skewers. Each option caters to different tastes while simplifying your outdoor cooking experience.
Easy Campfire Stew with Vegetables Recipe
This stew yields a rich, savory flavor packed with wholesome vegetables and herbs, simmered in a seasoned broth until perfectly tender.
Prep time 10 minutes | Cook time 25 minutes | Total 35 minutes | Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 (15-ounce) can diced tomatoes
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup corn (frozen, fresh, or canned)
Instructions
- Heat 2 tablespoons olive oil in a large pot over the campfire’s medium-high heat.
- Add 1 medium onion, chopped, and sauté until translucent, about 5 minutes.
- Stir in 3 minced garlic cloves and cook for another minute until fragrant.
- Add 2 medium carrots, diced, and 2 stalks celery, diced, cooking for approximately 5 minutes until slightly softened.
- Add 1 medium zucchini, diced, and continue to stir for another 3 minutes.
- Pour in 1 (15-ounce) can diced tomatoes, along with 3 cups vegetable broth.
- Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, allowing it to simmer for 15 minutes.
- Stir in 1 (15-ounce) can kidney beans, drained and rinsed, and 1 cup corn, cooking until heated through, about 5 minutes.
Recipe Notes
This stew is great for make-ahead meals. You can prepare the chopped vegetables in advance and keep them in a cooler. It stores well in an airtight container in the fridge for up to three days. To reheat, simmer on campfire again until heated through.
If you want to switch things up, feel free to replace the kidney beans with chickpeas or add different vegetables like bell peppers or potatoes. Fresh herbs can also enhance the flavor significantly if you have them available.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
Overall, troubleshooting my campfire cooking setup can often feel overwhelming, but with a recipe like this, you can keep things simple and enjoyable. This stew offers the flexibility to adapt to your cooking conditions, making the whole process smoother and allowing you to savor the experience of cooking outdoors.
With its customizable ingredients and hearty flavor, I find this dish to be a go-to for any camping adventure!