Campfire Beef and Potato Stew
A wonderfully flavorful and aromatic stew for outdoor gatherings! Beef, potatoes and vegetables are cooked separately in a cauldron, then combined into a rich, satisfying dish with a subtle smoky aroma.
Updated : 22 September, 2026
Easy
About 45 min.
Ingredients
2 kilograms
Beef
2.5 kilograms
Potato
3
Onion
5
Bell pepper
8
Tomato
2
Carrot
to taste
Garlic
100 grams
Vegetable oil
50 grams
Butter
to taste
Greens
to taste
Salt
to taste
Ground pepper mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Use young potatoes if possible. Adjust the amounts of the vegetables according to your taste.
Step 2
Peel the carrot, onion and garlic. Cut the bell peppers in half and remove the stems, seeds and inner membranes. Rinse the vegetables. Cut the onion into large pieces and slice each garlic clove lengthwise into 2–4 pieces.
Step 3
Peel the potatoes, rinse them and place them in a bowl of clean cold water.
Step 4
Cut the carrot and bell peppers into medium-sized pieces.
Step 5
Set the cauldron securely over the fire. Pour in the vegetable oil and add a piece of butter. Once hot, use a slotted spoon to carefully coat the sides of the cauldron with the oil.
Step 6
Add the onion and garlic and cook, stirring, until golden. Remove them with a slotted spoon and transfer to a separate deep bowl.
Step 7
Add the bell peppers and carrot to the cauldron. Cook, stirring continuously, until softened. Remove the vegetables with a slotted spoon and add them to the bowl with the onion and garlic.
Step 8
Add the young potatoes to the cauldron and cook over medium heat, stirring regularly, until tender and golden. Add a little more vegetable oil if necessary. Transfer the potatoes to the bowl with the cooked vegetables.
Step 9
Cut the beef into small pieces and carefully add it to the hot oil in the cauldron.
Step 10
Once the beef pieces are covered with an appetizing golden crust, add the tomatoes cut into large pieces.
Step 11
Mix well, reduce the heat under the cauldron to low and cover. Braise the meat until tender, approximately 1½ hours. Check occasionally to make sure it is not sticking and add a little water if necessary.
Step 12
Return the potatoes, carrot and bell peppers to the cauldron.
Step 13
Season everything with salt and your preferred spices. Stir and cook over the fire for another 5–10 minutes.
Step 14
Add the fried onion and garlic.
Step 15
Mix everything and cook over low heat for another 3 minutes. Sprinkle with finely chopped fresh herbs and season with ground black pepper before serving.
Author note
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