Campfire Beef Stew Recipe | Yummly
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Campfire Beef Stew

Genevieve L.: "This was delicious! I added red potatoes and didn…" Read More
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  • 4 slices bacon
  • 1 tablespoon olive oil
  • 2 pounds boneless beef chuck roast
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 yellow onion (large, coarsely chopped)
  • 1 teaspoon fresh thyme (leaves only)
  • 2 cups carrots (fresh presliced)
  • 3 cloves garlic (fresh)
  • 2 tablespoons tomato paste
  • 8 ounces portobellos (presliced baby)
  • 2 cups dry red wine (or beef stock)
  • 4 cups low sodium beef stock (no-salt-added)
  • 2 cups pearl onions (frozen)
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    Kobus Heyneke a year ago
    I won't know how it turned out. I am not allowed to "Get Directions", instead I am given an advert.
    Genevieve L. 2 years ago
    This was delicious! I added red potatoes and didn't have pearl onions. I used a little cornstarch to thicken the broth into a gravy at the end. The whole family loved it!
    Amy C. 3 years ago
    Was very good next time I will dredge he meat with some flour to thicken up the stew a bit
    Steve Stewart 3 years ago
    Turned out great! My family loves this
    Mary 3 years ago
    This is scrumptious and so easy to make no more pasty mushy stews. This red wine reduction based stew is more like an easy beef bourguignon. Yum!
    Sandra Jenkins 3 years ago
    This was the best beef stew I have ever made. My whole picky family loved it, none left by the next day. I am trying it with a couple of tablespoons of Worcestershire sauce and Creamer potatoes cut in big slices. This helps stretch the stew further if your amount of beef is less than recipe calls for.