Wagon-Master Camp Stew (Dutch Oven)

This is a Dutch oven recipe using coals. You will need one or the cast iron ovens with a lipped lid to hold coals since you usually need twice as much heat on the top as the bottom. The one I have has legs and a lipped top. Most campers use Kingsford charcoal because it is always the same size. I suggest cutting the carrots, onion and celery before and have them in plastic bags ready to go. You could also use canned vegetable but you will have to put them in the last 15 minutes so they do not overcook.

2-3 pound boneless chuck roast cut into 1 inch cubes
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup oil
1/4 cup onion
2 garlic cloves minced
1 quart water
2 packets brown gravy mix
1 packet mushroom gravy mix
2 bay leaves
1 teaspoon thyme
1 teaspoon sugar
2 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon tobacco
5 carrots; peeled and sliced
4 stalks celery , sliced
6 medium potatoes; diced
1 pound bag frozen corn
1 pound bag frozen petite peas
1 pound bag frozen green beans
15 oz. can kidney beans


In a medium bowl combine flour, salt and pepper and stir to mix. Add meat and mix until meat is well coated.

Heat 12" deep Dutch oven using 24 briquettes bottom heat. Add oil and then meat and brown on all sides. Add onion and garlic and continue cooking until onions are soft and translucent.

Add hot water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, paprika and tobasco. Stir to mix completely. Bring to a boil and then add carrots and celery. Return to boil and let cook 15 minutes.

Stir in remaining ingredients and bring contents to a boil. Cover Dutch oven and reduce briquettes on bottom to 12 and add 6 briquettes to the lid. Simmer for 30-45 minutes or until vegetables are soft.

Serves: 15-20