Easy Campfire Beef and Barley Stew Recipe

Easy Campfire Beef and Barley Stew Recipe

This delicious easy campfire beef and barely stew recipe consists of stew meat and veggies slowly simmered in beef broth and Guinness.
With nutty barley, the meat is roasted until it falls apart tender. Ideal for a chilly day of boondocking nothing satisfies like a hearty beef stew, this dish is both filling and nutritious. This classic dish is the pinnacle of comfort food, because to its rich flavor and nostalgic appeal. The ideal depth of flavor is achieved by slow-cooking a blend of succulent meat, robust barley, and healthy vegetables with a splash of Guinness.

On a chilly day, is there anything more comforting than a steaming bowl of stew? Do not assume that anything is better, Its Not. A bowl of delicious beef and barley stew will be just what you need to power through the cold winter months.

Although there is some cooking time involved, this dish is easy to put together and yields a large enough quantity to last all week. You can make this stew ahead of time and reheat it anytime you choose, and it tastes even better the next day.

The Reasons Why This Easy Campfire Beef and Barley Stew Recipe Is Perfect For You

Tender meat, plump barley, and fresh veggies come together in harmony in this easy campfire beef and barely stew recipe. The meat is tenderized and the flavors are brought out by the long, gentle cooking.

Beer adds complexity and scent to the flavor of this easy campfire beef and barely stew recipe, making it even better. After sautéing, it aids in releasing the browned particles of veggies and meat. What you see at the base of the pot are brown particles of food; they’re called fond. Fond is a flavor enhancer that works with any food. The flavors in this stew tend to intensify the next day, making it even more delicious. A tasty dinner or lunch alternative will be at your fingertips in no time.
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3 Reasons You’ll Love This Recipe

I love winter. On those bone-chilling winter camping trips, this is a go-to dish of mine. It’s going to make you feel cozy all over!

Strong, savory  taste.Everything from the red wine and beef broth to the tomato paste and Dijon mustard gives this soup its extraordinary taste.
Holds its shape nicely.You may make extra of this soup and store it in the fridge or freezer; in fact, I think the leftovers are even nicer!

FAQ For the Easy Campfire Beef and Barley Stew Recipe

Can You Freeze Beef and Barley Stew?

Sure thing! In the time it takes to reheat, you’ll have a ready-to-eat dinner—just freeze the entire batch or separate pieces in ziplock bags. Both the microwave and the stovetop are suitable for reheating it.

What is the secret to good Beef and Barley stew?

It takes time for the flavor to emerge in this easy campfire beef and barely stew recipe. Tough chunks of meat that are high in collagen take at least two hours to soften in a stew. The fibers of the muscles will contract and harden if you boil the stew too quickly. So, set aside some time and let it work its magic.

Why does barley thicken soup?

As the barley cooks, its starch content will escape into the soup. A thick and creamy soup is the result of using starch to thicken the broth.

Side Dishes For Your Campfire Beef and Barley Stew Recipe

1. Easy Campfire Horseradish Potato Skewers Recipe

2. Campfire Cheesy Potato Stacks Recipe

3. Campfire Roasted Asparagus With Tomato Aioli Sauce Recipe

Easy Campfire Beef and Barley Stew Recipe

This delicious easy campfire beef and barely stew recipe consists of stew meat and veggies slowly simmered in beef broth and Guinness.

With nutty barley, the meat is roasted until it falls apart tender.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 8 Servings

Calories 431 kcal

Equipment

• Fire Spit for Dutch Oven
• Dutch Oven with Lid
• Sharp Knife Set
• Large Cutting Board

Ingredients

  

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• 5 oz potatoes petite red
• 1 onion large yellow
• 4 celery stalks
• 2 ½ lb beef chuck roast boneless
• Large zip-top bag
• 3 tbsp all-purpose flour
• 1 tsp pepper
• 2 tbsps canola oil
• 8 oz carrots sliced
• 4 cups beef broth reduced-sodium
• 1 cam diced tomatoes 14.5 oz can with basil, garlic, and oregano
• 1 bay leaf
• 1 cup barley quick-cooking pearled
• 1 bottle beer Guiness Stout

Instructions

 

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• Prepare a spit to hang your dutch oven on over an open fire.
  
• For optimal flavor, go for a cut that has plenty of marbling. Before seasoning, blot dry with a paper towel and cut the meat into 3/4-inch cubes.
  
• Quarter the onion and potatoes. Slice the celery cross grain into small pieces, about ½ inch across. Cut the onions and carrots into 1/2 inch cubes. Saute the onion, carrots, and celery for 5 minutes in the Dutch oven with the olive oil.
  
• Brown the beef on all sides in the dutch oven. Make sure you don't neglect browning the steak because it is crucial for the finest flavor! Take out the beef using a slotted spoon and put it aside.
  
• Toss in everything else (barley not included), and simmer for 1 hour and 20 minutes, or until meat is very soft.
  
• One hour before stew is done cooking, stir in barley. Keep covered and cook for 1 hour, or until barley is soft and beef reaches 145°F. Finish by removing the bay leaf and serving.
  

Nutrition

Calories: 431kcalCarbohydrates: 27gProtein: 33gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 588mgPotassium: 828mgFiber: 5gSugar: 2gVitamin A: 4771IUVitamin C: 5mgCalcium: 55mgIron: 4mg

Keyword Beef

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