Beef & Veggie Camp Oven Stew

Beef & Veggie Camp Oven Stew

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
Camp Oven Stuffed Pumpkin

Camp Oven Stuffed Pumpkin

My prize winning stuffed pumpkin recipe is now yours to replicate 🙂 This delicious recipe came about at Burrum Heads when we were staying on our friends property, Burrum Shores (which you can book on Hipcamp!) It’s so good it came in second place in the weekly camp oven cook off! Be creative and stuff it with whatever veggies you have on hand. Let me know how you go.

Ingredients: (I’m not giving exact amounts as it will vary according to taste, size of pumpkin, how many pumpkins etc)

  • Butternut Pumpkin, halved with the seeds and the insides scooped out (scoop more if you want to stuff it more, less if you want more pumpkin)
  • Thinly sliced potato
  • Thinly sliced carrot
  • Green beans
  • Cream
  • Crushed garlic
  • Herbamere (or salt and pepper)
  • White wine


  1. Layer your sliced potato, carrots, and beans in the pumpkin
  2. Combine cream, garlic, wine, herbs & spices
  3. Pour cream mixture over the veggies
  4. Cook in camp oven with coals on top for about 45 minutes. We pop it onto the coals for 5-10 minutes at the start and then remove it and set it aside, leaving hot coals on top
  5. After about 45 minutes, check and if soft and browning well, add cheese
  6. Put back in camp oven with coals on top for further 30 minutes or until cheese is brown and bubbly
Camp Oven Chow Mein

Camp Oven Chow Mein

This healthy and delicious Chow Mein, cooked in the camp oven is quick, easy and somehow more satisfying than any other chow mein you will even taste. Try it and see! This is a low carb/keto meal which is why there are no noodles. Please add them if you like!


  • 1 Tbsp. olive oil
  • 500-600g beef mince
  • 2 garlic cloves crushed
  • 1 large onion, diced
  • 2 large carrots, diced
  • 1/2 large cabbage cut in half, finely sliced
  • 1 1/2 Tbsp. curry powder
  • 1 Tbsp arrowroot flour (optional to thicken)
  • 1 cup beef stock/bone broth
  • 1/2 cup oyster sauce
  • 1 Tbsp. soy sauce


  1.  Preheat camp oven.
  2. Heat oil, add mince and onion and stir until beef is browned.
  3. Add curry powder & arrowroot flour (if using) and stir for about 1 minute .
  4. Add stock/broth and sauces and stir for about 2 minutes.
  5. Add carrots and cabbage and cook, stirring for about 15 minutes until the liquid has mostly evaporated and the cabbage is soft.
  6. Serve and enjoy!


Camp Oven Chili con Carne

Camp Oven Chili con Carne

This is so easy … this is actually the first ever recipe we cooked in our brand new camp oven on our own. We used ingredients that we had in the freezer and pantry and walah! Mexican bowls for us. It really could have been done in a frying pan, but we really just wanted to use our new camp oven – and Chris had a great time cooking it 🙂



  • 500g mince beef
  • 1 brown onion, diced
  • 1 red capsicum (optional)
  • 1 packet taco seasoning (or make your own)
  • Chilli and/or cayanne powder (optional and amount to taste)
  • 1/4 cup red wine
  • 1/4 cup water
  • 1 can red kidney beans
  • 1 can crushed tomatoes (optional)
  • 2 Tbsp olive oil


  1. Preheat your camp oven over the coals.
  2. Add the oil and onion and stir until onion is transluscent.
  3. Add mince beef and stir until browned all over.
  4. Add taco seasoning and stir to combine.
  5. Add water, wine, beans and tomatoes if adding and stir well.
  6. Replace lid on camp oven and return to the coals for about 10 minutes or until the liquid has reduced.
  7. If it is still quite runny, remove from the coals, take the lid off and allow to continue to cook in the pot until the desired consistency is achieved.

To Serve:

We generally try to keep things fairly low carb, so we served this in a bowl topped with cheese, sour cream, tomatoes and avo. But you could serve it in in wraps, tacos, on nachos or however else you usually eat Mexican meat. To reduce the carb content even further, omit the kidney beans and canned tomatoes.

Camp Oven Veggies

Camp Oven Veggies

We aren’t going to pretend to be camp oven experts … in fact, this is only the third ever recipe we’ve made in our brand new cooking appliance! The first was damper made with the help of a qualified baker (!) and the second was a super simple Mexican Chili con Carne.  We just kinda wing it and hope for the best. We didn’t have a trivet (until today … after the veggies) but personally, we liked the way they crisped up on the bottom and were soft and fluffy on the inside. We’ve made it a few times like this and have just purchased a trivet from BCF today. So that will be our next experiment! For now … this is how we made our roast veggies in the camp oven. Feel free to tweak it and add your own flavours etc. Please comment below and share how you do yours!


  • Veggies of choice peeled (if you like) and cut into similar sized pieces
    • Pumpkin sliced into wedges
    • Potatoes in quarters
    • Carrot in halves
    • Sweet potato (cut in a similar size to the potatoes)
    • Zucchini in halves
  • 30ml olive oil
  • 2 tsp dried rosemary
  • 2 tsp. dried thyme
  • 1 tsp. garlic granules
  • Salt and Pepper


  1. Preheat camp oven in the coals of your campfire.
  2. Pre-cook root vegetables in boiling water for about 10 minutes to soften (this makes them fluffy on the inside and reduces cooking time. You can skip this step if you like and just cook for longer in the camp oven).
  3. Drain water and pour into a large bowl.
  4. Add oil, herbs and seasonings. Toss to combine.
  5. Remove camp oven from the fire, take the lid off and tip your veggies in.
  6. Replace the lid and pop the camp oven back onto the coals.
  7. Add some coals to the lid of the camp oven.
  8. Leave to cook until veggies are done to you liking. Ours took about 25 minutes having been par-boiled. If skipping this step, allow up to an hour depending on how many veggies you have.


I forgot to add the zucchini once, and added it half way through – this was fine as it takes less time to cook. Same with the pumpkin. So if you can be bothered, add the veggies that cook a little faster a bit later. If not, just throw them all in and embrace the deliciousness that comes out!