Dutch Oven Veggie Stew — Warm & Satisfying - Colonial Airstream
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This warm and satisfying recipe is sure to be a crowd pleaser on those chilly Fall evenings around the campfire. The best thing about this loaded veggie stew is it requires hardly any measuring, since a majority of the ingredients are canned! Make sure however, that you have a larger Dutch Oven to cook this in, as this stew can feed a lot of people! Or ideally, if you’re cooking for a smaller group, you’ll have leftovers for a few days!


(1) lb. stew meat

(1) medium onion (chopped)

(4) potatoes (cubed)

(3) medium carrots (coined)

(1) cup shredded cabbage

(1) 15 oz. can of peas

(1) 15 oz. can of corn

(1) 15 oz. can of stewed tomatoes

(1) 15 oz. can of green beans

(1) 15 oz. can tomato soup

(1) 15 oz. can of baked beans

(1) can of V8 juice

(1) tbsp. of butter


1. Brown the Meat

Melt your Tbsp of butter in the bottom of the Dutch Oven. Add stew meat cook until browned.


2. Sauté the Veggies

Add the onion, carrots, and cabbage. Sauté until the onions become transparent.


3. Get those Cans Ready

Now it’s time for all the cans! Add your peas, corn, stewed tomatoes, green beans, tomato soup, baked beans, and V8 juice. Stir to combine. Depending on the size of your Dutch Oven, you may want to drain some of the canned liquid on the peas, corn, and green beans. However, if your Dutch Oven is large enough, it is preferable to add the entirety of the can.


4. Add Potatoes & Simmer

Lastly, add in your potatoes. Simmer the stew until the potatoes are fork tender, and it is ready to eat!

Credit:  Ron Pennypacker (Campfire Cookbook Vol. 1)