Outdoor slow cooking with a Dutch oven turns simple ingredients into deeply flavorful meals while you enjoy the campfire or grill. These three recipes—a hearty beef stew, a smoky pulled chicken, and a vegetarian chili—are designed for low, steady heat and minimal fuss. Each one works over coals, on a camp stove, or in a home oven, making them perfect for camping trips, backyard cookouts, or any day you want a hands-off dinner.
Ingredients
Beef Stew
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2 g) black pepper
- 1 large onion, chopped (about 1½ cups / 190 g)
- 3 cloves garlic, minced
- 4 cups (960 ml) beef broth, low-sodium
- 4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups / 260 g)
- 3 medium potatoes, peeled and cut into 1-inch cubes (about 3 cups / 450 g)
- 2 tbsp (16 g) all-purpose flour (optional, for thickening)
- 2 tbsp (30 ml) cold water (if using flour)
Smoky Pulled Chicken
- 2 lb (900 g) boneless, skinless chicken thighs
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) garlic powder
- ½ tsp (2 g) salt
- ½ cup (120 ml) barbecue sauce, plus more for serving
- ¼ cup (60 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar
Vegetarian Chili
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped (about 1½ cups / 190 g)
- 1 red bell pepper, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (5 g) salt
- 2 cans (14.5 oz / 411 g each) diced tomatoes, undrained
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 1 cup (240 ml) vegetable broth
- 1 cup (150 g) frozen corn
Instructions
Beef Stew
- Heat the oil in a 6-quart (5.7 L) Dutch oven over medium-high heat. Season the beef with salt and pepper. Working in batches, brown the beef on all sides, about 5 minutes per batch. Transfer to a plate.
- Add the onion and garlic to the pot; cook until softened, about 3 minutes. Return the beef to the pot.
- Pour in the beef broth, scraping up any browned bits. Bring to a simmer.
- Cover and cook over low heat (or on a campfire with coals) for 2 hours, stirring occasionally. The liquid should stay at a gentle simmer, not a rolling boil.
- Add the carrots and potatoes. Cover and cook for another 1 hour, or until the vegetables are tender and the beef is fork-tender.
- If you want a thicker stew, mix the flour with the cold water until smooth, then stir into the stew. Simmer uncovered for 5 minutes, stirring, until thickened.
- For safety, check that the stew reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef) with a food thermometer before serving.
Smoky Pulled Chicken
- In a small bowl, mix the smoked paprika, garlic powder, and salt. Rub the mixture all over the chicken thighs.
- Heat the olive oil in the Dutch oven over medium-high heat. Add the chicken and sear for 2 minutes per side, until lightly browned.
- In a small bowl, stir together the barbecue sauce, apple cider vinegar, and brown sugar. Pour over the chicken.
- Cover and cook over low heat for 2½ hours, or until the chicken is tender and shreds easily.
- Using two forks, shred the chicken directly in the pot. Stir to coat with the sauce.
- Check that the chicken reaches 165°F (74°C) (USDA FSIS safe minimum for poultry) with a food thermometer before serving.
Vegetarian Chili
- Heat the olive oil in the Dutch oven over medium heat. Add the onion and bell pepper; cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the chili powder, cumin, and salt. Cook for 1 minute to toast the spices.
- Add the diced tomatoes, black beans, and vegetable broth. Bring to a simmer.
- Cover and cook over low heat for 1 hour, stirring occasionally.
- Stir in the frozen corn and cook for 10 more minutes, until heated through.
- For a thicker chili, uncover and simmer for an additional 15 minutes.
Tips
- Managing heat outdoors: For campfire cooking, use about 8-10 hot coals on the lid and 6-8 underneath the pot for a 12-inch Dutch oven. Rotate the pot a quarter turn every 20 minutes to prevent hot spots.
- Substitutions: Swap beef chuck for pork shoulder (cook to 145°F/63°C) or use chicken breast instead of thighs (reduce cooking time to 2 hours). For the chili, replace black beans with kidney or pinto beans.
- Don’t peek too often: Every time you lift the lid, heat escapes, adding 10-15 minutes to the cooking time. Only check when you need to stir.
- Thickening without flour: If you’re gluten-free, use cornstarch (1 tbsp cornstarch mixed with 2 tbsp cold water) instead of flour for the stew.
Serving Suggestions
Serve the beef stew with crusty bread or over egg noodles. The pulled chicken is great on soft buns with coleslaw, or over rice. The vegetarian chili pairs well with cornbread, tortilla chips, or a dollop of sour cream and chopped cilantro.
Variations
- Beef stew: Add 1 cup (150 g) of frozen peas in the last 10 minutes of cooking. Use red wine (½ cup / 120 ml) in place of an equal amount of broth for deeper flavor.
- Pulled chicken: Use a dry rub of your choice instead of the spice mix. Add a sliced onion to the bottom of the pot before adding the chicken for extra flavor.
- Vegetarian chili: Add 1 cup (150 g) of diced sweet potato along with the corn. Top with avocado slices or shredded cheese.
Storage and Reheating
Refrigerate leftovers in airtight containers within 2 hours of cooking. They will keep for 3-4 days. To reheat, place in a saucepan over medium heat, stirring occasionally, until bubbling. For the stew and chili, add a splash of broth or water if too thick. The pulled chicken can be reheated in a skillet with a little barbecue sauce. You can also freeze these dishes for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a regular pot instead of a Dutch oven? Yes, but a Dutch oven distributes heat evenly and retains it well, which is important for slow cooking. A heavy stainless steel pot with a tight-fitting lid works as a substitute.
How do I know when the coals are the right temperature? You should be able to hold your hand about 5 inches (13 cm) above the coals for 5-7 seconds. If it’s too hot, spread the coals out; if too cool, add more.
Can I cook these in a slow cooker instead? Absolutely. Brown the meat or sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for the stew and chicken, and 4-5 hours for the chili.
Why is my stew tough? The beef needs enough time to break down. If it’s tough after the suggested cooking time, continue cooking for another 30 minutes, checking every 10 minutes. Also, make sure the liquid is at a gentle simmer, not boiling.
Can I prepare these ahead of time? Yes, you can assemble the ingredients in the pot and refrigerate overnight. When ready to cook, add about 30 minutes to the cooking time to account for the cold start.
Is it safe to leave the pot on the fire while we eat? No. Perishable food should not sit out for more than 2 hours total. If you’re eating over a longer period, keep the pot at a low simmer (above 140°F/60°C) or refrigerate leftovers promptly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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