Campfire one pot Dutch oven beef stroganoff is a dish that brings back memories of my first outdoor cooking experience. I was excited to try my hand at cooking this classic recipe over an open fire. I had heard good reviews about the ease of cooking with a Dutch oven and wanted to put it to the test.
That first experience cooking campfire one pot Dutch oven beef stroganoff outdoors taught me the importance of being prepared for the unexpected. It also showed me that with a little creativity and perseverance, I could create great meal in even the most rustic of settings. Since then, I’ve refined my recipe and I’m excited to share them with you in this blog post. Grab your Dutch oven and let’s get started on this campfire one pot Dutch oven beef stroganoff!
Cooking Instructions For the Campfire One Pot Dutch Oven Beef Stroganoff
- The first step of making the one pot Dutch oven beef stroganoff is to start your fire or charcoals. You will using them for the one pot Dutch oven beef stroganoff, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve. You will only need briquettes under the Dutch oven for this recipe.
- Add A grill grate for your Dutch oven.
- Cut the chuck roast into strips that are 2 inches long and 1/2 inch thick after removing any excess fat and gristle. Add half a teaspoon each of salt and pepper for seasoning.
- In a Dutch oven over on the grate melt butter. Add the meat, and cook it until done Move the meat to one side and add in the onions, heat and stir for three to five minutes, then move to the side with the meat.
- Mix flour into the liquids in the empty side of the pan. Add the beef broth and stir continuously while bringing it to a boil. Reduce the flame and mix in the mustard. Stir until all of the ingredients are mixed well. The meat should be tender after one hour of simmering under cover.
- Stir in the sour cream, white wine, and mushrooms five minutes before serving. Cook until well cooked; add pepper and salt to taste. Remove from the fire serve and enjoy over noodles.
Ingredients
beef chuck roast
salt
ground black pepper
butter
green onions
all-purpose flour
beef broth
mustard
mushrooms
sour cream
white wine
5 Reasons I Love the Campfire One Pot Dutch Oven Beef Stroganoff
1. Easy: It kind of goes without saying that a one pot meal recipe is great for when you want something easier! No need to dirty up several pots and pans, no need to check on different things cooking in various areas of the kitchen… These recipes all come together deliciously in just one pot.
2. Clean Up: There’s nothing quite as annoying as finishing a meal and seeing a kitchen piled high with dirty dishes. One pot meals diminish that annoyance because, well, you only have to clean one pot!
3. They’re a whole meal: In other words, usually you don’t need a side dish. Maybe a hunk of bread—or, in the case of something like Chicken Posole Verde or mom’s Sierra Chicken Stew, a tortilla—but that’s it.
4. They fill your house with yummy smells: This is especially true of long-simmering one-pot recipes, like pot roast, brisket, or Wine-Simmered Beef Stew with Carrots, Mushrooms, and Onions.
5. Love and appreciation: A one-pot recipe might not remind you of your mom like it reminds me of mine. But I’ll bet that you, too, have delicious memories of someone or something that get stirred up when there’s something wonderful simmering on the stove. And making a one-pot recipe can be a great way to revel in your appreciation for that someone or something.
Simplify Dinner with a One-Pot Meal
One-pot meals are like the footie pajamas of the family table; cozy, familiar, and easy to throw on. They offer the pleasure of home cooking assembled with little fuss and minimal clean-up, and nearly always contain a starch, protein and vegetable all rolled into one happy dish.
Most cultures have their version of the one-pot meal. The Italians stir up creamy risotto, the Spanish steam fragrant paella and the French serve a perfect cassoulet, to name but just a few. Versions of this dish span the globe from nearly every ethnicity, the defining factor is in its name: it requires only one pot. That pot may be a wok, a Dutch Oven, a skillet or tagine, but everything is prepared in that one vessel and the melded flavors combine to produce something extraordinary.
One Pot Meals Health Benefits
How can a one-pot meal be more nutritious than its conventionally-cooked counterpart? When we cook in water, nutrients from the vegetables, meat, bones, and/or connective tissues are released and leach into the water, thus making a stock or broth if simmered for long enough. When we add absorbent ingredients (say noodles or rice), the liquid and nutrients are absorbed. This not only changes the flavor and maybe even the consistency slightly, but it also means that foods which generally have less minerals and vitamins can become nutrition vehicles.
There are other health and developmental benefits to using one-pot meals, but rather than go into detail, let’s just keep it simple. One-pot meals:
Increase the opportunity to incorporate vegetables into sauces or within a dish.
Increase nutrition by fortifying the less nutrient-dense ingredients.
Increase exposure to potentially non-preferred foods, which is associated with decreased picky eating and healthier eating habits in the future.
Provide the opportunity to expose a child to a variety of food textures and consistencies which promotes oral motor skills and is associated with healthier eating habits and reduced picky eating.
One Pot Cooking Tips
If using meat, try to cut them into similar sizes so that they cook at the same time.
To get more flavor into the meat you can brown the meat first to seal in the juices.
As an alternative to using the slow cooker, cast iron casserole dishes conduct the best heat and can be used on the hob and in the oven.
Lots of beans, pulses and vegetables are great vegetarian alternatives to meat and a fantastic way to pack out a casserole and make it go further.
The longer that you can cook the stew or casserole for the better as the flavos will intensify through the cooking process.
Some cuts of meat benefit more from slow cooking on a low heat so that they tenderize.
If possible use meat or vegetable stock to help to create a sauce packed full of flavor.
FAQ For The Campfire One Pot Dutch Oven Beef Stroganoff
Q: What cut of beef is best for the one pot Dutch oven beef stroganoff?
A: The best cuts of beef for the one pot Dutch oven beef stroganoff are tender cuts like sirloin, tenderloin, or ribeye. These cuts cook quickly and remain tender, making them ideal for this dish.
Q: How do I prevent the beef from becoming tough in the one pot Dutch oven beef stroganoff?
A: To prevent the beef from becoming tough in the one pot Dutch oven beef stroganoff, sear the beef quickly over high heat and then remove it from the pot. Add it back in towards the end of the cooking process to finish cooking in the sauce without overcooking.
Q: Can I use a different type of noodle for the one pot Dutch oven beef stroganoff?
A: Yes, you can use different types of noodles for the one pot Dutch oven beef stroganoff. Traditional egg noodles are commonly used, but you can also use pasta shapes like fettuccine, pappardelle, or even gluten-free noodles, depending on your preference.
Q: How do I ensure the sauce is creamy in the one pot Dutch oven beef stroganoff?
A: To ensure the sauce is creamy in the one pot Dutch oven beef stroganoff, use full-fat sour cream or Greek yogurt and add it at the end of the cooking process. Stir it in gently and avoid boiling the sauce after adding the dairy to prevent curdling.
Q: Can I make the one pot Dutch oven beef stroganoff ahead of time?
A: Yes, you can make the one pot Dutch oven beef stroganoff ahead of time. Prepare the dish up to the point of adding the sour cream, then cool and refrigerate. Reheat gently on the stove and stir in the sour cream just before serving to maintain its creamy texture.
Other One Pot Recipe to Try
9 Easy Chicken Foil Packet Recipes
7 Best Campfire Foil Packet Pork Recipes
5 Easy Campfire Foil Packet Dessert Recipes
12 Healthy Foil Packet Side Dish Recipes
0 Best Campfire Foil Packet Side Dish Recipes
Our Best One Pot Dutch Oven Beef Stroganoff
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 2 lb beef chuck roast cut into strips or cubed
- ½ tsp salt
- ½ tsp black pepper ground
- 4 oz butter
- 4 green onions sliced (white parts only)
- 4 tbsp all-purpose flour
- 1 12 oz beef broth condensed
- 1 tsp mustard
- 1 6 oz mushrooms sliced drained
- ⅓ cup sour cream
- ⅓ cup white wine
- 1/4 tsp salt
- 1/4 tsp black pepper ground to taste
Instructions
- The first step of making the one pot Dutch oven beef stroganoff is to start your fire or charcoals. You will using them for the one pot Dutch oven beef stroganoff, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve. You will only need briquettes under the Dutch oven for this recipe.
- Add A grill grate for your Dutch oven.
- Cut the chuck roast into strips that are 2 inches long and 1/2 inch thick after removing any excess fat and gristle. Add half a teaspoon each of salt and pepper for seasoning.
- In a Dutch oven over on the grate melt butter. Add the meat, and cook it until done Move the meat to one side and add in the onions, heat and stir for three to five minutes, then move to the side with the meat.
- Mix flour into the liquids in the empty side of the pan. Add the beef broth and stir continuously while bringing it to a boil. Reduce the flame and mix in the mustard. Stir until all of the ingredients are mixed well. The meat should be tender after one hour of simmering under cover.
- Stir in the sour cream, white wine, and mushrooms five minutes before serving. Cook until well cooked; add pepper and salt to taste. Remove from the fire serve and enjoy over noodles.
1 comment
Easy campfire meal.
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