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.
Equipment
- Fire Spit for Dutch Oven
- Dutch Oven with Lid
- Sharp Knife Set
- Large Cutting Board
Ingredients
- 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
Video
Instructions
- 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
Tried this recipe?Let us know how it was!