Camp Oven Beef and Vegetable Stew
Tender beef chuck and chunky root vegetables simmered slowly in a rich, savoury broth. Hearty outback comfort food at its best.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Camp oven or heavy Dutch oven
- •Chef's knife
- •Chopping board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Toss the beef cubes in plain flour with half the salt and pepper until evenly coated.
- 2
Heat one tablespoon of oil in a camp oven over medium heat or campfire coals.
- 3
Brown the beef in small batches until deep golden brown, then transfer to a plate.
- 4
Add the remaining oil to the pot and fry the onions and celery until soft.
- 5
Stir in the garlic and tomato paste, cooking for one minute until fragrant and dark.
- 6
Pour in the beef stock and Worcestershire sauce, scraping the tasty brown bits from the base.
- 7
Return the browned beef and any resting juices to the pot along with the bay leaves.
- 8
Cover with a heavy lid and simmer gently on low heat for one hour.
- 9
Add the potatoes and carrots, stirring well to submerge them into the braising liquid.
- 10
Cover and cook for forty-five minutes until the beef and vegetables are completely tender.
- 11
Season with the remaining salt and cracked black pepper before ladling into bowls.
Chef's tips
Maintain a gentle simmer rather than a rolling boil to keep the beef tender. If cooking over campfire coals, place a few hot coals onto the lid for even surrounding heat.
Ingredient substitutions
- beef chuck → gravy beef or blade steak
- plain flour → gluten-free plain flour blend
Storage
Store chilled in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over medium-low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Boiling the stew too fast, which makes the beef tough and stringy.
- •Cutting root vegetables too small, causing them to disintegrate during the long cook.
Serving suggestions
Cooked Camp Oven Beef and Vegetable Stew?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
