18 Hearty Campfire Stew Recipes Delicious

Just imagine the crackle of the campfire and the savory aroma of stew simmering under the stars—our collection of 18 Hearty Campfire Stew Recipes is your ticket to outdoor dining bliss. Whether you’re a seasoned camper or a backyard adventurer, these comforting, flavor-packed dishes promise to warm your soul and satisfy your hunger. Dive in and discover your next favorite campfire creation!

Classic Beef Campfire Stew

Fire up your taste buds with this no-fuss, hearty Classic Beef Campfire Stew. Perfect for those chilly evenings under the stars, it’s a one-pot wonder that packs a punch of flavor.

Ingredients

• 2 lbs of beef chuck, cubed
• A couple of carrots, chopped
• 2 medium potatoes, diced
• A splash of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups of beef broth
• A sprinkle of salt and pepper
• 1 tbsp of tomato paste
• A handful of fresh thyme

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a perfect sear.
3. Toss in the chopped onion and minced garlic, sauté until fragrant, about 2 minutes.
4. Stir in the tomato paste and cook for another minute to deepen the flavor.
5. Pour in the beef broth, scraping the bottom to lift those tasty browned bits. Tip: This is where the magic happens!
6. Add the carrots, potatoes, and a handful of fresh thyme. Season with a sprinkle of salt and pepper.
7. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the beef is tender. Tip: The longer it simmers, the better it tastes.
8. Give it a final taste and adjust seasoning if needed.

Dig into this stew and you’ll find tender beef, soft veggies, and a rich, savory broth that’s downright comforting. Serve it with crusty bread or over a bed of mashed potatoes for the ultimate cozy meal.

Vegetarian Lentil Campfire Stew

Never underestimate the power of lentils to turn a simple campfire meal into a hearty, flavor-packed stew. Grab your pot, and let’s dive into this smoky, savory delight that’s as easy to make as it is delicious.

Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• a splash of olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• a couple of bay leaves
• 1 tsp smoked paprika
• salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a large pot over your campfire or stove.
2. Toss in the diced onion, chopped carrots, and sliced celery. Stir until they start to soften, about 5 minutes.
3. Add the minced garlic and smoked paprika, stirring for another minute until fragrant.
4. Throw in the dried lentils, bay leaves, and pour in the vegetable broth.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 25 minutes, or until the lentils are tender.
6. Season with salt and pepper to your liking, then remove the bay leaves before serving.

For a thicker stew, let it simmer uncovered for the last 5 minutes. If you’re feeling adventurous, top with a dollop of sour cream or a sprinkle of fresh herbs. This stew is a cozy, smoky bowl of comfort with a texture that’s just right—not too thick, not too thin. Perfect for those chilly nights under the stars.

Spicy Sausage and Bean Campfire Stew

Nothing beats the smoky kick of a hearty stew cooked under the stars. Grab your Dutch oven—this Spicy Sausage and Bean Campfire Stew is your next campfire masterpiece.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• a couple of garlic cloves, minced
• 1 onion, diced
• 2 cans (15 oz each) cannellini beans, drained
• 1 can (14.5 oz) diced tomatoes
• a splash of chicken broth
• 1 tsp smoked paprika
• a handful of fresh parsley, chopped
• salt and pepper, just enough to season

Instructions

1. Heat your Dutch oven over the campfire to medium heat. Crumble in the sausage, cooking until browned, about 5 minutes.
2. Toss in the garlic and onion, stirring until soft, 3 minutes. Tip: Keep the fire steady to avoid burning.
3. Add the beans, tomatoes, and a splash of chicken broth. Stir well to combine.
4. Sprinkle in the smoked paprika, salt, and pepper. Give it a good stir.
5. Simmer for 20 minutes, stirring occasionally. Tip: If it’s too thick, add more broth.
6. Fold in the fresh parsley right before serving. Tip: Let it sit for 5 minutes off the heat for flavors to meld.

Ladle this stew into bowls and watch the steam rise—it’s smoky, spicy, and packed with beans that’ve soaked up all the goodness. Serve with crusty bread to dunk into the rich broth.

Chicken and Dumpling Campfire Stew

This campfire classic gets a cozy upgrade with tender chicken and fluffy dumplings simmered to perfection. Grab your Dutch oven—it’s time to dive into comfort.

Ingredients

• 2 cups of shredded cooked chicken (rotisserie works wonders)
• 4 cups of chicken broth (homemade or store-bought, no judgment)
• 1 cup of all-purpose flour (for those pillowy dumplings)
• 2 tbsp of butter (because butter makes everything better)
• 1 cup of diced carrots (for a pop of color and crunch)
• 1 cup of diced celery (don’t skip, it’s the flavor backbone)
• 1 small onion, finely chopped (tears are optional)
• A splash of heavy cream (for that rich, velvety finish)
• Salt and pepper (season like you mean it)

Instructions

1. Melt the butter in your Dutch oven over medium heat—watch it sizzle.
2. Toss in the onions, carrots, and celery. Sauté until they’re just soft, about 5 minutes. Tip: Don’t rush this step; it builds flavor.
3. Pour in the chicken broth and bring to a gentle boil. Stir in the shredded chicken.
4. In a bowl, mix the flour with a pinch of salt and enough water to form a sticky dough. Drop spoonfuls into the stew. Tip: Wet your spoon to prevent sticking.
5. Cover and simmer for 15 minutes—no peeking! The dumplings need steam to fluff up.
6. Finish with a splash of heavy cream and season with salt and pepper. Tip: Taste as you go; you’re the boss here.

Absolute comfort in a bowl, this stew boasts tender chicken, veggies with a bite, and dumplings that soak up all the goodness. Serve it straight from the pot for that rustic, shareable vibe.

Moroccan Inspired Campfire Stew

Dive into a flavor-packed adventure with this Moroccan Inspired Campfire Stew. Bold spices, tender veggies, and hearty protein come together in a one-pot wonder that’s as easy to make as it is delicious.

Ingredients

• 1 lb of chicken thighs, bite-sized
• A couple of carrots, chopped
• 1 large onion, diced
• A splash of olive oil
• 2 cups of chicken broth
• 1 can of chickpeas, drained
• A handful of dried apricots, chopped
• 1 tbsp of Moroccan spice blend
• A pinch of salt
• 1 cup of couscous

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the diced onion and chopped carrots, sauté until the onion is translucent, about 5 minutes.
3. Toss in the chicken thighs, browning them on all sides, roughly 7 minutes.
4. Sprinkle the Moroccan spice blend and a pinch of salt over the chicken and veggies, stir to coat evenly.
5. Pour in the chicken broth, bring to a simmer, then add the chickpeas and chopped apricots.
6. Cover and let it simmer on low heat for 20 minutes, stirring occasionally.
7. While the stew simmers, prepare the couscous according to package instructions.
8. Once the stew is done, serve it hot over a bed of fluffy couscous.

Stew’s rich, aromatic flavors pair perfectly with the lightness of couscous. For an extra touch, garnish with fresh cilantro or a squeeze of lemon to brighten up the dish.

Sweet Potato and Black Bean Campfire Stew

Unleash your inner campfire chef with this hearty, smoky stew that’s as easy to make as it is delicious. Perfect for those chilly evenings under the stars or a cozy night in.

Ingredients

• 2 medium sweet potatoes, diced
• 1 can (15 oz) black beans, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• A splash of olive oil
• 1 tbsp smoked paprika
• 1 tsp cumin
• A couple of cups vegetable broth
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
3. Toss in the diced sweet potatoes, stir to coat with the onion and garlic mixture.
4. Sprinkle in the smoked paprika and cumin, stir well to evenly distribute the spices.
5. Pour in the vegetable broth, just enough to cover the sweet potatoes.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
7. Add the rinsed black beans, stir gently to combine, and simmer for another 5 minutes to heat through.
8. Season with salt and pepper to your liking, give it one final stir, and remove from heat.

Crave-worthy with its creamy sweet potatoes and hearty black beans, this stew is a texture dream. Serve it with a dollop of sour cream or over a bed of quinoa for an extra protein punch.

Irish Lamb and Barley Campfire Stew

Nothing beats the cozy vibes of a hearty stew simmering over a campfire. This Irish Lamb and Barley Campfire Stew is your ticket to flavor town, with tender lamb, chewy barley, and veggies that soak up all the smoky goodness.

Ingredients

• 1.5 lbs of lamb shoulder, cubed
• A couple of carrots, chopped
• 2 stalks of celery, diced
• 1 large onion, roughly chopped
• 3 cloves of garlic, minced
• A splash of olive oil
• 1 cup of pearl barley
• 4 cups of beef stock
• A handful of fresh thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over your campfire until it shimmers.
2. Add the lamb cubes and sear until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot; sear in batches if needed.
3. Toss in the chopped onion, carrots, celery, and minced garlic. Stir until the veggies start to soften, about 3 minutes.
4. Pour in the beef stock and add the pearl barley. Tip: Rinse the barley first to remove any dust.
5. Throw in a handful of fresh thyme and season with salt and pepper. Stir everything together.
6. Let the stew simmer over a low flame for about 1 hour, stirring occasionally. Tip: If the stew gets too thick, add a bit more stock or water.
7. After an hour, check if the lamb is fork-tender and the barley is cooked through. Adjust seasoning if needed.

Velvety lamb, plump barley, and a broth that’s rich with campfire charisma—this stew is a hug in a bowl. Serve it with crusty bread to mop up every last drop, or ladle it over a pile of mashed potatoes for the ultimate comfort meal.

Mexican Chili Campfire Stew

Alright, let’s dive into this fiery, flavor-packed Mexican Chili Campfire Stew that’s about to become your new obsession.

Ingredients

• 1 lb ground beef (or swap for turkey if you’re feeling light)
• 1 onion, diced (because every great stew starts here)
• 2 cloves garlic, minced (trust us, it’s non-negotiable)
• 1 can black beans, drained (for that hearty punch)
• 1 can diced tomatoes (juice and all, we’re not wasting flavor)
• 1 cup corn kernels (fresh or frozen, your call)
• 2 tbsp chili powder (bring the heat or dial it back)
• 1 tsp cumin (for that smoky depth)
• A splash of olive oil (to get things sizzling)
• Salt to taste (but really, taste as you go)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking to avoid burning your onions.
2. Toss in the diced onion and minced garlic. Sauté until they’re soft and golden, about 5 minutes. Tip: Stir constantly to prevent sticking.
3. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, roughly 7 minutes. Tip: Drain excess fat if you’re into that.
4. Stir in the chili powder and cumin, coating the meat evenly. Let the spices toast for 1 minute to unlock their flavors.
5. Pour in the diced tomatoes, black beans, and corn. Give everything a good stir to combine.
6. Simmer the stew uncovered for 20 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors meld.

When it’s ready, the stew should be thick, with a smoky aroma that’ll have everyone asking for seconds. Serve it with a dollop of sour cream or over a bed of rice for an extra hearty meal.

French Onion Campfire Stew

You’re craving something hearty, something that whispers ‘comfort’ with every spoonful. This French Onion Campfire Stew is your answer—bold, cheesy, and packed with deep, caramelized onion flavors.

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• A splash of red wine (about 1/4 cup)
• 4 cups beef broth
• A couple of sprigs fresh thyme
• 1 bay leaf
• Salt and pepper, just enough to season
• 4 slices of crusty bread
• 1 cup shredded Gruyère cheese

Instructions

1. Melt butter in a large pot over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Tip: Don’t rush this step—the slower the onions cook, the sweeter they’ll be.
2. Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer until the wine is reduced by half, about 3 minutes.
3. Add beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer stew.
4. Season with salt and pepper. Remove thyme sprigs and bay leaf.
5. Ladle the stew into bowls, top each with a slice of bread and a generous sprinkle of Gruyère. Broil until the cheese is bubbly and golden, about 2 minutes. Tip: Watch closely to prevent burning.

Hearty and rich, this stew wraps you in warmth with its velvety broth and gooey cheese topping. Serve it straight from the pot for that authentic campfire feel, or pair with a crisp salad to cut through the richness.

Asian Inspired Campfire Stew with Noodles

Transform your campfire into a flavor explosion with this Asian-inspired stew. Think rich, smoky broth, tender noodles, and a kick of spice that’ll have everyone begging for seconds.

Ingredients

• 2 cups of chicken broth
• 1 cup of water
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp of ginger, grated
• a handful of shiitake mushrooms, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• a dash of red pepper flakes
• 1 pack of ramen noodles
• a few leaves of bok choy

Instructions

1. Heat the chicken broth and water in a pot over the campfire until it starts to simmer.
2. Stir in the soy sauce, minced garlic, and grated ginger. Let it simmer for 2 minutes to infuse the flavors.
3. Add the shiitake mushrooms and julienned carrot. Cook for 5 minutes until the veggies start to soften.
4. Sprinkle in the red pepper flakes for that spicy kick. Adjust according to your heat preference.
5. Break the ramen noodles into the pot, stirring gently to separate them. Cook for 3 minutes.
6. Toss in the bok choy and chopped green onions. Cook for another 2 minutes until the greens are wilted.
7. Remove from heat and let it sit for a minute. The noodles will soak up more broth, thickening the stew.

Keep it cozy with this stew’s silky noodles and umami-packed broth. Serve it straight from the pot for that authentic campfire vibe, or ladle into bowls topped with extra green onions for a fresh crunch.

Seafood Medley Campfire Stew

Make your taste buds dance with this Seafood Medley Campfire Stew—a hearty, flavor-packed dish that’s as fun to make as it is to eat. Perfect for those cozy nights under the stars or when you’re craving a taste of the ocean.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, mussels)
• 2 cups diced potatoes
• 1 cup chopped onions
• 2 cloves garlic, minced
• a splash of olive oil
• 1 can (14.5 oz) diced tomatoes
• a couple of sprigs fresh thyme
• 1 bay leaf
• 2 cups fish stock
• salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Toss in the chopped onions and minced garlic, sauté until they’re just golden—about 3 minutes.
3. Add the diced potatoes, stirring occasionally, let them get a bit of color for 5 minutes.
4. Pour in the diced tomatoes, fish stock, thyme, and bay leaf. Bring to a boil, then simmer for 15 minutes until the potatoes are tender.
5. Gently add the mixed seafood, cooking for another 5 minutes or until the shrimp are pink and the mussels have opened.
6. Season with salt and pepper, give it a good stir, and remove the thyme sprigs and bay leaf before serving.

This stew is a symphony of textures—tender seafood, soft potatoes, and a broth that’s rich with umami. Serve it with crusty bread to soak up every last drop, or over a bed of rice for a heartier meal.

Rustic Tomato and Herb Campfire Stew

Make this Rustic Tomato and Herb Campfire Stew your next outdoor cooking obsession. It’s hearty, flavorful, and screams summer vibes.

Ingredients

• 2 cups of diced tomatoes (the juicier, the better)
• A couple of garlic cloves, minced
• 1 onion, chopped (because what’s a stew without it?)
• A splash of olive oil
• 1 tbsp of dried basil (or fresh if you’re fancy)
• 1 tsp of smoked paprika (for that campfire feel)
• Salt, just enough to season
• 2 cups of vegetable broth (keep it light or go for chicken if you prefer)
• A handful of fresh parsley, chopped (for that fresh finish)

Instructions

1. Heat a splash of olive oil in a pot over your campfire or stove. Medium heat is your friend here.
2. Toss in the chopped onion and minced garlic. Stir until they’re golden and smell amazing—about 3 minutes.
3. Add the diced tomatoes, dried basil, smoked paprika, and a pinch of salt. Let them mingle for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth. Bring to a simmer, then let it bubble gently for 20 minutes. Tip: If it’s too thick, add a bit more broth.
5. Throw in the chopped parsley right before serving. It adds a fresh pop of color and flavor.
6. Serve hot, straight from the pot. Tip: Dunk some crusty bread in there for the ultimate experience.

Final thoughts: This stew is chunky, rich, and packed with smoky, herby goodness. For a twist, top with a dollop of sour cream or serve over a bed of quinoa for extra heartiness.

Curried Chickpea Campfire Stew

Yearning for a dish that’s as easy to make as it is to devour? This Curried Chickpea Campfire Stew is your go-to. Packed with flavor and ready in no time, it’s the ultimate comfort food with a kick.

Ingredients

• 2 cups of chickpeas, drained and rinsed
• 1 can of coconut milk
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 tbsp of curry powder
• 1 tsp of turmeric
• a pinch of salt
• 2 cups of vegetable broth
• a handful of spinach

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the curry powder and turmeric, cooking for another minute to toast the spices.
4. Pour in the chickpeas, coconut milk, and vegetable broth, bringing the mixture to a simmer.
5. Let it cook for 15 minutes, stirring occasionally to blend the flavors.
6. Throw in a handful of spinach and cook for an additional 2 minutes until wilted.
7. Season with a pinch of salt, then remove from heat.

Velvety from the coconut milk and hearty thanks to the chickpeas, this stew is a flavor bomb. Serve it over rice or with a side of crusty bread to soak up every last drop.

BBQ Pulled Pork Campfire Stew

Hit up your taste buds with this smoky, savory BBQ Pulled Pork Campfire Stew—it’s like a hug in a bowl with a kick of adventure.

Ingredients

• 2 lbs pork shoulder, cubed
• A couple of tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• A splash of apple cider vinegar
• 1 cup BBQ sauce
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 tsp smoked paprika
• Salt and pepper, just a pinch
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork cubes and brown on all sides, about 5 minutes. Tip: Don’t crowd the pot—work in batches if needed.
2. Toss in the onion and garlic, sauté until soft, about 3 minutes. Tip: Stir frequently to avoid burning.
3. Pour in the apple cider vinegar to deglaze the pot, scraping up any browned bits.
4. Stir in BBQ sauce, chicken broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 2 hours, or until pork is tender. Tip: Check occasionally and add more broth if it’s looking dry.
6. Add corn and black beans, cook for another 10 minutes until heated through.

Get ready for a stew that’s thick, hearty, and packed with layers of smoky BBQ goodness. Serve it over a baked potato or with crusty bread to soak up every last drop.

Wild Mushroom and Barley Campfire Stew

Outdoor adventures call for hearty meals, and this stew is your campsite hero. Packed with earthy mushrooms and chewy barley, it’s a one-pot wonder that fuels your fireside chats.

Ingredients

• 1 cup pearl barley
• 2 cups mixed wild mushrooms, roughly chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• A splash of olive oil
• A couple of sprigs fresh thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over your campfire or stove.
2. Toss in the diced onion and minced garlic, sauté until they’re golden and smell amazing—about 5 minutes.
3. Add the wild mushrooms, stirring occasionally, until they’re soft and have released their juices—roughly 7 minutes.
4. Tip in the pearl barley, giving it a good mix to coat it in all those flavors.
5. Pour in the vegetable broth, drop in the thyme sprigs, and bring to a boil.
6. Once boiling, reduce the heat to a simmer, cover, and let it cook for 45 minutes. The barley should be tender but still a bit chewy.
7. Season with salt and pepper, then remove the thyme sprigs before serving.

This stew turns out thick and satisfying, with the barley adding a nutty depth. Serve it straight from the pot with a chunk of crusty bread for dipping, or top with grated Parmesan for an extra umami kick.

Greek Style Lamb Campfire Stew

Ready to level up your campfire cooking? This Greek Style Lamb Campfire Stew is a game-changer, packing bold flavors and tender meat that falls apart with a fork. Perfect for those chilly nights under the stars.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• A couple of tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• A splash of red wine (about 1/2 cup)
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• Salt and pepper, to season
• 1 lb potatoes, cubed
• A handful of kalamata olives
• A sprinkle of feta cheese for serving

Instructions

1. Heat olive oil in a large Dutch oven over your campfire. Sear lamb chunks until browned on all sides, about 5 minutes. Tip: Don’t crowd the pot to get a good sear.
2. Add onion and garlic, sauté until soft, about 3 minutes. Pour in red wine to deglaze, scraping up any browned bits.
3. Stir in diced tomatoes, chicken broth, oregano, cinnamon, salt, and pepper. Bring to a simmer, then cover and let it cook for 1.5 hours. Tip: Keep the fire at a steady medium heat for even cooking.
4. Add potatoes and olives, cover again, and cook for another 30 minutes until potatoes are tender. Tip: Test a potato with a fork to check doneness.
5. Serve hot, sprinkled with feta cheese. Enjoy the rich, savory flavors with a hint of sweetness from the cinnamon, and the olives adding a briny pop. Perfect with crusty bread to soak up the sauce.

Every bite of this stew is a cozy hug, with the lamb so tender it practically melts in your mouth. Try serving it over a bed of orzo for a heartier meal.

Cajun Shrimp and Corn Campfire Stew

Ready to dive into a dish that’s all about bold flavors and easy vibes? This Cajun Shrimp and Corn Campfire Stew is your next go-to for a cozy night in or a star dish at your next gathering. Packed with spice, sweetness, and everything nice, it’s a no-brainer for anyone looking to spice up their meal routine.

Ingredients

• 1 lb of shrimp, peeled and deveined
• 2 cups of corn kernels (fresh or frozen)
• 1 can (14.5 oz) of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 2 tbsp of Cajun seasoning
• A splash of olive oil
• 4 cups of chicken broth
• A couple of green onions, sliced for garnish

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: Make sure your pot is big enough to hold all the ingredients comfortably.
2. Add the diced onion, minced garlic, and diced bell pepper. Cook for about 5 minutes, until they start to soften.
3. Stir in the Cajun seasoning and cook for another minute to wake up those spices. Tip: Toasting the spices slightly will deepen the flavor.
4. Pour in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer.
5. Add the corn kernels and let the stew simmer for 10 minutes. Tip: If using frozen corn, no need to thaw—just toss it in!
6. Finally, add the shrimp and cook for about 3-4 minutes, just until they turn pink and opaque. Overcooking will make them rubbery.

And just like that, you’ve got a stew that’s bursting with the perfect mix of spicy Cajun kick and sweet corn. Serve it up with a sprinkle of green onions on top for a fresh crunch, or ladle it over a heap of rice to soak up all that delicious broth.

Apple and Pork Campfire Stew

Dig into this hearty Apple and Pork Campfire Stew that’s bursting with sweet and savory flavors—perfect for those chilly nights under the stars. It’s a one-pot wonder that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs pork shoulder, cubed
• 2 cups apple cider
• 3 apples, cored and sliced
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• a couple of garlic cloves, minced
• a splash of olive oil
• 1 tsp smoked paprika
• salt and pepper, just enough to season
• 2 cups chicken stock
• a handful of fresh thyme

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the pork cubes, seasoning with salt and pepper, and brown them on all sides—about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
3. Toss in the chopped onion, diced carrots, sliced celery, and minced garlic. Cook until the veggies soften, around 5 minutes.
4. Stir in the smoked paprika and fresh thyme, letting the spices bloom for 1 minute.
5. Pour in the apple cider and chicken stock, scraping up any browned bits from the bottom of the pot.
6. Add the sliced apples, then bring the stew to a simmer. Tip: Keep the heat low to avoid boiling the apples into mush.
7. Cover and let it cook for 1.5 hours, or until the pork is fork-tender. Tip: Check occasionally, adding more stock if it gets too thick.
8. Season with more salt and pepper if needed, then serve hot.

Here’s the deal: the pork turns melt-in-your-mouth tender, while the apples add a subtle sweetness that’s downright addictive. Serve it with crusty bread to soak up every last drop of that flavorful broth.

Conclusion

Just like that, we’ve shared 18 hearty campfire stew recipes to warm your soul and delight your taste buds. Whether you’re a seasoned camper or a home cook looking for comfort, these dishes promise to bring joy to your table. We’d love to hear which recipes you try and love. Don’t forget to leave a comment with your favorites and share this roundup on Pinterest for fellow stew enthusiasts!

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