Campfire Stew: A Warm and Hearty One-Pot Meal
There’s something so comforting about a rich, chunky stew bubbling away in a single pot — and this Campfire Stewdelivers exactly that. Packed with savory ground beef, tender potatoes, vibrant veggies, and seasoned with paprika and cumin, it’s the ultimate cozy meal for chilly nights or camp-style dinners.
Why I Love This Recipe
This stew is both nostalgic and surprisingly versatile. I love how it brings together classic veggies with pantry-friendly ingredients for a hassle-free dinner. It’s hearty but not heavy, and you can easily customize it with what you have on hand — think beans, peppers, or even leftover squash.
Ingredients
- 1 lb ground beef
- 2 cups beef broth
- 1 can (15 oz) diced tomatoes
- 2 medium potatoes, peeled and chopped into bite-sized pieces
- 1 cup corn (fresh or frozen)
- 1/2 cup peas
- 1/2 cup green beans (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Optional: sliced corn on the cob
Ingredient Notes and Swaps
- Ground Beef: Opt for leaner beef (85/15) to reduce fat, or swap for ground turkey or chicken.
- Veggies: Frozen peas and green beans work beautifully for convenience.
- Add-Ins: For extra fiber, stir in kidney beans or bell peppers when adding the frozen veggies.
- Broth: Use low-sodium beef broth if available — adjust salt accordingly.
How to Make Campfire Stew
1. Brown the Beef
In a large pot or Dutch oven, sauté ground beef with diced onion and garlic over medium heat until the beef is no longer pink. Drain any excess fat.
2. Build the Stew
Add diced tomatoes, beef broth, chopped potatoes, paprika, cumin, salt, and pepper. Bring to a boil.
3. Simmer
Reduce heat, cover, and simmer for 25–30 minutes, until the potatoes are tender and easily pierced with a fork.
4. Add Veggies
Stir in corn, peas, and green beans. Simmer another 10 minutes, uncovered, until the vegetables are heated through and the flavors meld.
5. Serve
Ladle into bowls, optionally garnished with sliced corn on the cob for a rustic touch. Goes great with cornbread or warm biscuits.
Tips for Success
- Pre-cut your potatoes to ensure even cooking.
- Stir gently after adding vegetables to avoid mashing them.
- Adjust thickness: simmer longer for thickened stew or add more broth for a thinner soup-like consistency.
- Make it ahead — flavors deepen when reheated, making leftovers even better.
Serving Suggestions & Pairings
This stew is a satisfying base for a full meal. Try pairing it with:
- Cornbread or biscuits — great to soak up the savory broth
- A fresh side like A Light Tangy Chicken Salad
- For a cookout, add Beer Cheese Dip in a spread for guests
- A tall summer or anytime sip like Blueberry Lemonade
- For heartier function, serve alongside Instant Pot Lasagna for back-to-back favorites
Storage and Reheating
Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally. You can also freeze in meal-size portions for up to 3 months — thaw overnight in the fridge before reheating.
More Recipes You’ll Love
If you’re drawn to easy one-pot meals and crowd-pleasers, check out:
Final Thoughts
This Campfire Stew is a timeless comfort dish that’s sure to warm bellies and hearts. Simple ingredients, minimal cleanup, and maximum flavor — it’s a go-to that never disappoints. Make it this week, and let me know what extras you added!
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