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Lamb and Beef Cast-Iron Stew

My go-to one-pot meal for camping and enjoying by the fire. I prep ingredients before, so all I have to do is take them from the cooler, throw together and let it simmer. Sooooo warming and satisfying. 

Course Dinner
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 32 ounces Beef Broth (One carton)
  • 1/2 pound Lamb Stew Meat (Or one full lb. any meat)
  • 1/2 pound Beef Stew Meat
  • 1 medium Sweet Potato or Yam
  • 1 medium Chioggia Beet
  • 1 medium Red Onion
  • 3 stalks Celery
  • 1/2 cup Green Beans
  • 2-3 cloves Garlic
  • 1 tbsp Chili Powder
  • 1/2 tbsp Cumin
  • 1/2 tbsp Paprika
  • 1-2 tsp Black Pepper
  • 1/2 tbsp Salt
  • 1/2 tbsp Adobo Pepper Sauce (From canned peppers)
  • 1/2 tbsp Tomato Paste

Instructions

  1. Prep meat and veggies prior to being in the woods.

  2. Evenly chop stew meat into chunks, wrap and freeze if desired for a longer trip. I like to store my meat in plastic then inside pyrex to minimize contamination inside the cooler (ESPECIALLY IMPORTANT WITH PORK). Don't forget sanitizer, soap, etc. for proper handling of meat and empty containers at the campsite. 

  3. Dice sweet potato, beet, and onion into small chunks. I store these together in a pyrex. 

  4. Chop celery and green beans. Feel free to add or change up veggies depending on what is available. 

  5. Mince garlic and measure out spices into one small bag or container. It makes it way easier to throw into pot once at the campsite. Measure out tomato paste and adobo sauce into small bag as well. 

  6. Once at camp- Add all ingredients to cast-iron pot. Give it a stir. Once coals are evenly warmed place pot in center and cover lid with extra charcoal bricks. Leave it be to simmer for one hour. 

  7. After one hour- carefully lift lid and stir. Replace lid and leave to simmer another 30-45 mins. 

  8. Remove charcoal from lid, scoop out stew into serving bowls and enjoy by the fire.