Ingredients
Equipment
Method
Brown the meat
- Brown stew meat or ground beef in the Dutch oven over campfire, stirring occasionally, until browned and bubbling at the edges, about 8-10 minutes.
Build the stew
- Add potatoes, carrots, onion, corn, green beans, diced tomatoes, and beef broth to the Dutch oven and stir to combine.
- Season with garlic powder, paprika, salt, and pepper, then stir again until evenly distributed and the liquid looks uniformly colored, about 1 minute.
Simmer
- Bring the stew to a boil over the campfire, then reduce heat to maintain a steady simmer.
- Cover and simmer for 35-40 minutes, stirring once halfway, until the vegetables are tender when pierced, with a visible bubbling surface.
Serve
- Serve hot in bowls, using a ladle scoop through the center so you get meat and vegetables in each serving.
Notes
Pro tip: use a well-browned Dutch oven base before adding the broth for deeper flavor. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze up to 2 months for best texture. If you want a lighter option, use lean ground beef and slightly reduce the broth only if it looks too thin after simmering.