The only camp oven stew recipe you will ever need! Delicious, easy and cooks while you chat around the camp fire. Perfect!


  • 1 kg diced beef
  • Chopped/cubed veggies (as many as you like/will fit)
  • 3 tbsp. arrowroot flour
  • Oil for browning beef
  • 1 cup red wine (optional)
  • Beef stock/bone broth (liquid or powder)
  • 4 cups water (total including liquid from broth)


  • 2 tsp. turmeric
  • 3 tsp. salt or Herbamere or to taste
  • Cracked pepper to taste
  • Garlic powder to taste
  • Onion powder to taste
  • 2 tsp. curry powder



  1. Chop the veggies and put them into a bowl for later.
  2. Preheat the camp oven.
  3. Place the beef into a bowl, add 1 Tbsp. arrowroot flour and seasoning (including stock if it’s a powder) and stir to combine. Or place in a large ziplock bag and shake to combine.
  4. Place camp oven on hot coals and heat oil and then brown meat for a couple of minutes, stirring regularly.
  5. Add veggies to the camp oven and stir. Leave on hot coals.
  6. Pour in water (and stock if using liquid) and wine, leave the lid off and let simmer for 30mins. If bubbling too much, remove from the direct coals.
  7. After 30 mins check and top up the water if needed. Taste and adjust seasoning if needed. Cover and leave for a further 30mins. Sometimes we leave it on the coals, other times we set it aside as it’s already hot enough. Each time it’s different.
  8. Remove the camp oven from the heat, stir well and make sure everything is cooked to your liking.
  9. Add remaining arrowroot flour to a cup with a little water to make a slurry.
  10. Add to stew and stir to combine. Let it simmer until thickened.
  11. Optional: add some sour cream to serve
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