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Camp oven beef stew with damper dumplings

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Cooking in a camp oven is easy once you know how. Try it out with our easy campfire stew.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time30 minutes
Camp oven beef stew with damper dumplings

Ingredients

  • 2 tbs olive oil
  • 2 brown onions, coarsely chopped
  • 4 carrots, coarsely chopped
  • 4 celery sticks, coarsely chopped
  • 1kg Coles Australian Beef Chuck Casserole Steak, cut into 5cm pieces
  • 4 garlic cloves, crushed
  • 1 tbsp plain flour
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) red wine
  • 2 tbsp finely chopped rosemary, plus extra to sprinkle

Dumplings

  • 2 cups (300g) self-raising flour
  • 1 tsp paprika
  • 100g cold butter, chopped
  • 2 free-range eggs, lightly whisked
  • 2/3 cup (100g) shredded tasty cheddar
  • 1/4 cup (60ml) milk
  • 1/4 cup shredded tasty cheddar, extra

Nutritional information

Per serve: Energy: 3279kJ/784 Cals (38%), Protein: 51g (102%), Fat: 38g (54%), Sat Fat: 19g (79%), Sodium: 1095mg (55%), Carb: 48g (15%), Sugar: 11g (12%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Prepare a campfire. Heat the oil in a camp oven or large heavy-based flameproof saucepan over low embers.

  2. Step 2

    Add the onion, carrot and celery and cook, stirring, for 10 mins or until lightly caramelised. Add the beef and garlic and sprinkle evenly with flour and stir to combine. Add the stock, wine and rosemary and stir to combine. Bring to a simmer. Cover with a lid or foil and cook, stirring occasionally, for 2 hours or until the beef is tender. Season.

  3. Step 3

    Meanwhile, to make the dumplings, combine the flour and paprika in a medium bowl. Season generously. Add the butter and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the egg, cheese and milk and stir gently until a soft dough forms. 

  4. Step 4

    Spoon 1/4 cup portions of dough over the beef mixture, allowing room for spreading. Cover and cook for 20 mins or until dumplings are almost cooked through. Sprinkle with extra cheese and rosemary. Uncover and cook for a further 10 mins or until dumplings are cooked through.

Recipe tip

  • Cooking times may vary depending on the intensity of the campfire.

  • If you are using a camp oven, add some hot coals on top of the lid to create a more even heat.

  • Extra vegetables and the dumpling toppers make this an all-in-one hearty camping meal.

  • Make it at home: Our recipe is cooked over a campfire. To whip it up at home, cook the stew on the stovetop over medium heat. Assemble in an ovenproof baking dish and braise in the oven, covered, at 160ºC for about 2 hours or until the beef is tender. Increase the oven to 200ºC, add the dumplings and cook a further 30 mins.

COOK. STORE. SAVE.
Smart storage:
It pays to be organised when you’re camping. We suggest measuring the ingredients out before you leave home and transporting them in resealable bags or airtight containers in an esky. For food safety, make sure you keep the esky cool with plenty of ice.

Must-make camping food: Try our camp oven casserole

Coming up with new ideas for meals while you’re camping can be tricky but we’ve got you covered with this easy beef stew. It’s cooked in a camp oven over a campfire, is packed with veggies and is finished off with dumplings on top, making it a hearty one-bowl meal that everyone will enjoy. For another tasty dinner cooked in a camp oven, try a camp oven chicken curry recipe. For a great breakfast, you can't beat a tasty campfire breakfast hash.

Heading off into the great outdoors? You'll need great meals that'll keep you all satisfied, plus a treat or two! Our easy camping recipes, including s'mores, one-pan wonders and more, will make your trip.

What is a camp oven? 

A camp oven is a durable cast-iron pot with a lid that retains heat and evenly distributes it over long periods, making it perfect for slow-cooked dishes like this camping stew. It’s ideal for use on a campfire as it can stand up to extremely high temperatures. If you don’t have a camp oven, use a large, heavy-based flameproof saucepan – ‘flameproof’ is the magic word here. It needs to be suitable for cooking over a fire. 

Cooking in a camp oven: tips for maintaining the fire 

This camp stew is cooked low and slow for 2 hours and 30 minutes so the trick is to maintain the right temperature for the whole cook. A shovel is going to be handy here – we recommend digging a shallow hole next to your fire. Build your fire and then let it burn down. When you see coals, use the shovel to carefully transfer some of the ash and hot coals to your pit. Nestle the camp oven on the coals and get cooking. Periodically, transfer more hot coals around the base of the camp oven to keep the heat even. Now and again, check the stew to make sure there’s enough liquid in the pot. If the liquid dries out, the casserole may burn.

The moment your beef casserole with damper dumplings is ready

Cooking times will vary for this camp stew recipe based on how hot your coals are and how well you maintain the heat in the camp oven. To check if the meat is ready, use a fork to gently test it – it should be falling apart and easy to shred. The liquid mix will be thick and the dumplings should look golden on the outside but be fluffy on the inside (break one open to check).

Can you make camp-oven slowed cooked beef at home?

The good news is that you can make this dish at home, too. Follow the ‘Make it at home’ instructions in the recipe. If you want to make this slightly more special – you have a whole pantry to pick from at home, after all – add some dried herbs (like oregano) or fresh herbs (such as parsley) to the damper dumplings. 

Know your campfire safety

Before you even start prepping the ingredients for your campfire beef stew, there are a few elements to know. First, never light a fire if there’s a total fire ban (check the fire danger rating online to find out what it is each day). When picking a spot for your campfire, make sure no branches are overhanging your fire and that it is well clear of power lines. Your fire needs to be sheltered from the wind and free from grass and leaves, too. 

Build your fire in a conical shape with some small, dry sticks on the bottom, then newspaper or dried grass and leaves, then some slightly bigger sticks. Once it’s going, add some bigger sticks. 

You don’t want to cook on open flames as the fire will be too hot and burn your food. Instead, let the fire burn for 45 minutes to an hour and wait for it to burn down to embers before you begin cooking on it. You’re looking for coals that are glowing red. 

FAQs

Camp oven beef stew with damper dumplings

Camp oven beef stew with damper dumplings
  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time30 minutes
Ingredients
  • 2 tbs olive oil
  • 2 brown onions, coarsely chopped
  • 4 carrots, coarsely chopped
  • 4 celery sticks, coarsely chopped
  • 1kg Coles Australian Beef Chuck Casserole Steak, cut into 5cm pieces
  • 4 garlic cloves, crushed
  • 1 tbsp plain flour
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) red wine
  • 2 tbsp finely chopped rosemary, plus extra to sprinkle

Dumplings

  • 2 cups (300g) self-raising flour
  • 1 tsp paprika
  • 100g cold butter, chopped
  • 2 free-range eggs, lightly whisked
  • 2/3 cup (100g) shredded tasty cheddar
  • 1/4 cup (60ml) milk
  • 1/4 cup shredded tasty cheddar, extra
    Description

    Cooking in a camp oven is easy once you know how. Try it out with our easy campfire stew.

    Method
    1. Step 1

      Prepare a campfire. Heat the oil in a camp oven or large heavy-based flameproof saucepan over low embers.

    2. Step 2

      Add the onion, carrot and celery and cook, stirring, for 10 mins or until lightly caramelised. Add the beef and garlic and sprinkle evenly with flour and stir to combine. Add the stock, wine and rosemary and stir to combine. Bring to a simmer. Cover with a lid or foil and cook, stirring occasionally, for 2 hours or until the beef is tender. Season.

    3. Step 3

      Meanwhile, to make the dumplings, combine the flour and paprika in a medium bowl. Season generously. Add the butter and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the egg, cheese and milk and stir gently until a soft dough forms. 

    4. Step 4

      Spoon 1/4 cup portions of dough over the beef mixture, allowing room for spreading. Cover and cook for 20 mins or until dumplings are almost cooked through. Sprinkle with extra cheese and rosemary. Uncover and cook for a further 10 mins or until dumplings are cooked through.