The Best Cowboy Campfire Stew

The first time we made this wonderful campfire stew was in the cool north Georgia mountains, and we had no idea it was going to be such a hit! Feel free to swap out the meat with pork, lamb, venison, bison, or practically anything else, and settle in as the campfire crackles and the aromas pour out of the cast iron dutch oven. Grab your cowboy hat for effect, this recipe is tough to beat, y’all, and it’s super simple! Follow the recipe below and check out our YouTube short on it here!

20 minute prep, 2.5 hour cooktime


  • 2 pound chuck roast (or equivalent meat) chopped into approximately half-inch chunks
  • 2 cans of undrained Rotel chopped tomatoes (original with green chilies)
  • 2 boxes of Swanson’s 50% less sodium beef broth (boxes are 32 ounces each)
  • 1 bag of baby carrots
  • 3 pounds of chopped potatoes (we used baby yellow potatoes)
  • 1 large diced onion (or two if you like onions)
  • 1/2 cup of chopped garlic
  • 1 cup of diced jalapeños (adjust depending on your spice preference)
  • Hidden Valley Ranch Seasoning (powder, at least two packets but don’t be afraid to add as much as you want!)
  • 2 tablespoons of Lawry’s garlic salt
  • Any other seasonings you prefer, we added “Honey Hog Hot Meat Chunk BBQ”
  • Flour for thickness if you’d like


  • Cast iron dutch oven
  • Tripod to hang or surface to hold the dutch oven
  • Stirring utensil
  • Thick gloves or something you can manipulate the lid with
Mouth watering!


This one is about as simple as it gets, which makes it great for a relaxing evening at camp. The entire process takes about 2-2.5 hours so plan accordingly, but you’ll be eating like a cowboy in no time!

  1. First, go ahead and make sure all of your ingredients are cut, chopped, etc. It just makes it easier to dump things in as you go!
  2. Get your campfire going, we’ve had the best luck with a flame licking the bottom of the oven instead of simply cooking over coals. You want it hot.
  3. Add in your chopped chuck roast and dust with the ranch seasoning, and let the pieces brown for about 10 minutes.
  4. Add in both boxes of broth and Rotel. Stir together and cover for 30 minutes.
  5. After the 30 minutes, add the carrots and potatoes. Stir again and cover for another 30 minutes. Great time to grab a drink here.
  6. Add the onions, garlic, and jalapeños. Also liberally add more of the ranch seasoning, garlic salt, and whatever other seasonings you like. Stir, cover again, and sit back for an hour.
  7. With a few minutes left, you can add flour for some thickness to the broth if you prefer.
  8. Remove from the heat, serve, and enjoy!

We truly hope y’all enjoy this recipe as much as we have! It’s probably one of our favorite campfire meals because it’s so hearty, tasty, aromatic, and simple. Definitely leave us a comment below letting us know what you think!

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