Campfire Cooking Recipes - Hamburger Stew

There is nothing better than hamburger stew on the open flames of the campfire and there are some wonderful recipes that even the least experienced cook can handle on the outdoor fire ring. Here is a recipe that any cook would love to have in their recipe files to make camping. You should first start with the perfect fire and it will make the difference in how hot the charcoals are, they will be ashy and gray. Depending on how hot the coals are will determine how fast the stew will cook. You can prepare the ingredients at home before your trip to eliminate some of the work when you get to your campsite. Chop your vegetables prior to your trip. Chop your celery, carrots, onions, and potatoes mix with salt and pepper then place in a zip lock baggy. Be sure to place them on ice or in a cooler so they do not turn brown.

Ingredients

. 1 -1/12 pound(s) ground beef
· 1 -2 c chopped carrots
. 2 celery stalks (diced)
· 1 medium onion, chopped
· 4 -5 medium potatoes, chopped
· 1 bag frozen peas
· 1 package onion soup mix
· water
· salt and pepper
· oregano or basil
· 1 loaf french or sourdough bread

Brown the meat in a large cast iron pot or dutch oven. Add the carrots, celery onions, potatoes and onion soup mix with enough water to cover. Cover the pot and simmer until the potatoes are tender (about 20-30 minutes). Slice and butter the bread. Wrap it in foil and place near the fire so that the bread will toast from the heat of the fire. Add the peas to the pot. Season to taste with salt, pepper and oregano or basil. Simmer until the peas are hot. Serve with the warm bread. Yummy, there is nothing better then campfire cooking

Another recipe that you cook on the campfire is Brunswick stew. You can also eliminate the chopping, dicing, and cutting for home prior to your camping trip.

Ingredients

· 3 pound(s) stewing chicken (cut up)
· 2 pound(s) beef stew meat
· 2 bay leaves
· 1 tsp thyme, parsley
· 3 stalks celery
· 2 onions
· 1 Tbsp black peppercorns
· 2 Tbsp salt/pepper Blend
· 2 cans tomatoes (cut up)
· 2 cup carrots (peeled and chopped)
· 2 cup celery (chopped)
· 2 cup onions (chopped)
· 3 large potatoes (diced)
· 2 cup lima beans (frozen)
· 3 cup corn (fresh off the cob)

Directions

Add chicken and beef stew meat to dutch oven then place on the hot coals. Add bay leaves, thyme, parsley, celery stalks, onion wedges, salt and pepper blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off some of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all vegetables are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot.