Hearty Campfire Stew

I love this Hearty Campfire Stew for its down-to-earth flavors—ground beef, potatoes, mixed veggies, and warming spices—all simmered together into a satisfying, easy one-pot meal.

Why You’ll Love This Recipe

I put this stew together quickly and feel like a campfire chef without leaving my kitchen. It’s cozy comfort food, packed with veggies and beef, and it freezes beautifully—perfect for busy nights. Plus, it’s kid-approved and leverages pantry-friendly staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (I use 90/10 or 85/15 lean)

• Butter (or olive oil)

• Onion, chopped

• Garlic, minced

• Tomato paste

• Salt, pepper, oregano, parsley, thyme

• Smoked paprika

• Worcestershire sauce

• Beef broth

• Vegetable broth

• Potatoes, peeled and diced

• Canned corn, carrots, green beans (drained)

• Canned diced tomatoes (undrained)

Directions

1. In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic; cook until fragrant.

2. Add ground beef, breaking it up; cook until no longer pink.

3. Stir in tomato paste, dried herbs, smoked paprika, Worcestershire sauce—cook until well blended.

4. Add potatoes, beef and vegetable broth; bring to a simmer. Cover and cook 20 minutes.

5. Drain and stir in corn, carrots, green beans, and diced tomatoes. Cover and simmer another 20 minutes, until potatoes are tender.

6. Serve—optionally top with shredded cheese or sour cream.

Servings and timing

• Makes about 8 servings

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

• Vegetarian version: I swap beef for cannellini beans and use all vegetable broth.

• Spicy twist: I add hot sauce or extra smoked paprika.

• Dutch-oven campfire style: I cook this over charcoal or campfire in a cast-iron Dutch oven.

• Swap proteins: I use ground turkey or cubed stew beef instead of ground beef.

Storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. It’s freezer-friendly—I just cool it completely and freeze it for up to 1 month. I reheat gently on the stovetop or in the microwave until hot.

FAQs

What can I add to thicken the stew if it’s too thin?

I whisk together a tablespoon of flour or cornstarch with a bit of cold water, then stir it in during the last few minutes of simmering.

Can I make this in a slow cooker?

Yes—I brown the meat and aromatics first, then dump everything into the slow cooker. I cook on LOW for 6–8 hours or HIGH for about 4.

Can I use fresh vegetables instead of canned?

Absolutely—I often swap canned corn, green beans, and carrots for fresh or frozen versions. I add them after the potatoes, toward the end of cooking.

What toppings go well with this stew?

I like topping mine with shredded cheddar or a dollop of sour cream. Chopped fresh parsley adds a nice finish.

How do I make it vegetarian?

I replace the ground beef with two drained cans of beans, use all vegetable broth, and skip the Worcestershire sauce (or use a vegan version).

Conclusion

This Hearty Campfire Stew has become my go-to cozy dinner—I can whip it up on a weeknight or simmer it in a slow cooker for easy leftovers. The flavors build beautifully and it’s endlessly adaptable. I hope it warms you up as much as it does me.