Free Campfire Recipes - Beef

Campfire Dutch Oven Roast

Ingredients:

1 (6-8 pound) roast
15-20 whole cloves of garlic
5 diced cloves of garlic
salt and pepper
Italian seasoning
1 onion, sliced
10 medium potatoes, halved
2 pounds carrots (baby carrots work well)
½ cup water (or beer, whisky, or red wine – you choose!)

Equipment:

knife
Dutch oven
ladle or big spoon

Preparation:

With the knife, poke holes in the roast and insert the garlic on all sides and at random depths. Season with 3-4 tbs. salt, pepper, and Italian seasoning (or to desired taste) and rub all over the roast. Place roast in center of the Dutch oven and cover with half the onions. Fill in around the roast with carrots and potatoes, then add the rest of the onions and diced garlic. Add ½ cup liquid of your choosing (water, beer, whiskey, red wine). Cover and place on hot coals. Add 10-20 coals on top.

DO NOT TOUCH IT FOR 2 HOURS.

Open carefully and check the doneness of the potatoes, carrots, and meat. Cook for another 20-40 minutes more while preparing the rest of the meal.

To serve: Transfer most of the veggies to another dish. Cut the roast in the Dutch oven. With a ladle or big spoon, pour the juices over the meat and veggies.

Serve with rolls and/or salad.

Baked Steak with Mushroom Gravy

Ingredients:

1 (3 pound) round steak, cut into portion sized pieces
1 pound mushrooms, sliced
3 onions, sliced
1 can beef broth
1 can cream of mushroom soup
salt and pepper
extra virgin olive oil

Equipment:

Dutch oven

Preparation:

Heat Dutch oven on a grate over the fire. Add cooking oil to prevent sticking. Add steak pieces, browning on all sides. Remove the steak, set aside. Add mushrooms and onions, cook until tender. Meanwhile, in a bowl, mix together beef broth and cream of mushroom soup. Then, add soup mixture to Dutch oven. Season with salt and pepper to taste. Add steak back to Dutch oven, cover and cook 1.5 to 2 hours, over low fire or until the steak is tender.

Foil Camping Recipe - Steak and Veggies

Ingredients:

MEAT – steak – any kind of beef
potatoes (1 per person)
carrots
onion
bell pepper
butter
salt and pepper
extra-virgin olive oil

Equipment:

heavy duty aluminum foil
heavy gloves
shovel
large bed of hot coals

Preparation:

Wash and peel the potatoes (or leave the skin on) and carrots. Slice potatoes, carrots, onion and pepper thinly. Tear off a large piece of foil (around 2 feet). Lubricate the foil with oil and layer the meat and veggies, occasionally seasoning with salt and pepper. Add two large pads of butter. Fold side of foil to make a large envelope. Fold edges twice to seal top, then roll ends right up to the contents. Use shovel to clear a little area in the hot coals, leaving a few on the bottom. With gloves, place food package in space and cover with hot coals all over. In about 30 minutes (for a medium size package) or 45 minutes (for a large package), use shovel to carefully remove from fire (be careful not to rip the foil). Use gloves to shake ask from package and open. Steam from the package can burn you if your hands aren’t covered. Eat straight from the foil (when it cools), or move contents to a plate.

Campfire Stew

Ingredients:

½ pound stew beef (or cut-up steak)
1 bag baby carrots
4 medium potatoes
1 white onion
water
4 celery stalks
3 beef bouillon cubes
2 packets brown gravy mix
salt and pepper

Equipment:

Preparation:

Cut up the beef into small bite size pieces. Lightly brown the meat in a pan or stew pot until it’s about medium rare. Chop the potatoes, carrots, onion, and celery and add to pot. Fill with water until it’s about a half inch over the ingredients. Add both packets of brown gravy mix and 3 bouillon cubes. Stir well. Bring to a boil and let simmer for about 30 minutes. Salt and pepper to taste.

Campfire Sloppy Joes

Ingredients:

2 pounds ground beef
1 large onion, diced
1 small red pepper, trimmed, seeded, and diced
4 large garlic cloves, minced
1 tsp. dried marjoram
3 (8 ounce) cans tomato sauce
3 tbs. sugar
3 tbs. Worcestershire sauce
2 tbs. red wine vinegar
1 ½ tbs. yellow mustard
½ to ¾ cup water
salt and pepper
hamburger buns
extra-virgin olive oil

Equipment:

cast-iron pan
knife
slotted spoon

Preparation:

Add oil to cast-iron pan, heat the pan over medium-low heat. Add onions and sauté for 5 minutes. Add the peppers and cook for another 5 minutes. Stir in the garlic and marjoram, cook for 2 more minutes.

Transfer the veggies to a bowl with a slotted spoon and reserve. Add meat to the pan, increase the heat to medium, and cook the meat, breaking it up with the spoon, until it loses its color (about 5 minutes). Pour excess fat from the pan and discard. Add the veggies back to the pan along with the tomato sauce, sugar, Worcestershire, vinegar, mustard, and water. Bring the mixture to a simmer, cover, and cook for 20 minutes, stirring occasionally. If the mixture appears too try, add the additional water. Season with salt and pepper to taste. Toast the buns, if desired. When ready to serve, spoon out the mixture to the buns, carefully. Yum! Yum!

Burger Boats

Ingredients:

ground beef
barbecue sauce
onion, finely chopped
potatoes, finely chopped
carrots, finely chopped
extra-virgin olive oil
salt and pepper

Equipment:

heavy duty aluminum foil

Preparation:

Lay out a square of foil and lubricate with oil. Take a handful of ground beef and shape into an oval. Make a well, or boat, in the middle. Spread around 1 tbs. of barbecue sauce in the well. Add in veggies and season to taste. Wrap up and cook until the veggies are cooked and meat is at desire doneness.

Tip: You can place the meat on the grill or lay it in coals. You can also make it as a whole dish instead of individuals, or in the Dutch oven or Crock-pot.