Winter Campfire Stew

One Pot Beef Stew

Beef Stew cooked over the campfire is a warming and cozy way to end the evening. Start this stew a few hours before dinner so it has a chance to simmer.


  • 2 tablespoons olive oil
  • 1kg Beef Chuck Casserole Steak, cut into 4cm chunks
  • 1 brown onion, chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon plain flour
  • 1 1/2 cups beef stock
  • 150g button mushrooms, quartered
  • 2 carrots, peeled and thickly sliced
  • 1kg potatoes, peeled, cut into 4cm chunks
  • 200g green beans, trimmed cut to 4cm
  • 1/2 cup sour cream, to serve


  1. Heat oil and add the beef and cook until brown on all sides, 10 to 15 minutes.
  2. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Season well with salt, pepper and stir in the tomato paste, to coat.
  3. Sprinkle the flour over the beef mixture and toss to coat, making sure the flour is well absorbed. Slowly stir in the beef stock. Add enough water so the liquid level comes about 1 inch above the meat.
  4. Cover and cook for about 1 hour, until the beef is almost tender.
  5. Stir in the potatoes, carrots mushrooms and beans, continue to cook until tender, about 20 minutes.

Handy hint: Before you leave home, dice the meat and freeze. Adding a little bit of flour helps to thicken the stew, making a rich sauce.