How to Make Quickie Camping Stew

While roasting wieners and toasting marshmallows are an integral part of any camping trip, you may want something a little more filling at dinner time. Here is a simple recipe that anyone can create with very little trouble.

Things You'll Need:

Dutch oven, complete with lid
Can opener
3 six ounce cans of boneless chicken
1 ten ounce can of cream of chicken soup
2 fifteen ounce cans of slice potatoes
1 fifteen ounce can of sliced carrots
1 fifteen ounce can of green beans
1 large onion, diced
Salt and pepper to taste

Step 1

Empty all the canned vegetables into the Dutch oven, including the water from the cans. Stir the vegetables to mix them evenly.

Step 2

Add the cream of chicken soup to the vegetables and water. Stir the soup until it has blended with the water in the oven.

Step 3

Empty the three cans of diced chicken into the pot and stir well. Dump the onions into the mixture as well. Add salt and pepper to taste.

Step 4

Cover the stew and place the oven over an open fire. Stir the contents occasionally. Since everything but the onions is already cooked, it should not take longer than ten to fifteen minutes for the stew to be ready.

Tips & Warnings

The idea behind a quickie camping stew is to bring along foods you enjoy that do not require refrigeration. Mix up the vegetables a bit. You can try using canned rutabagas in place of the potatoes, English peas instead of the green beans, and possibly tossing in some kidney beans if you like.

Try another canned meat other than chicken. Canned roast beef chunks also works very well in this recipe. If you use roast beef, consider using cream of mushroom soup instead of cream of chicken.

Remember to dispose of any leftover stew properly if you do not have any way of refrigerating the remainder. Take the leftovers well away from the camp site. Leaving the stew near the campfire is an open invitation for wildlife to visit your site during the night.