Campfire Casserole

A rich beef and vegetable stew perfect for home or camping!

Submitted by Paulene Christie

Campfire Casserole

A rich beef and vegetable stew perfect for home or camping!
5 from 1 vote
Serving: 6
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes


  • 1kg stewing style beef (eg chuck steak or casserole steak) diced
  • 500gm washed baby potatoes, cut into quarters (if larger potatoes used cut much smaller)
  • 3 carrots, sliced
  • 1.5 cups diced frozen vegetables
  • 2 large onions, diced
  • 1 tablespoon minced garlic
  • 1 x 400g can diced/crushed tomatoes
  • 1 x 300g jar tomato chutney
  • 3 tablespoons of traditional or roast meat gravy powder
  • 2 cups water


  • Combine all ingredients in slow cooker
  • Cook on low for 8hrs
  • Will happily tolerate up to 10hrs cooking time if you need longer
  • Serve with buttered crusty bread or bread rolls


  • We will freeze or refrigerate this meal until we take it camping. Then before dinner tip it into a camp oven over the fire, or into a saucepan on the camp stove, and simply reheat and eat with bread rolls for a super easy, nutritious camp meal for the whole family

15 thoughts on “Campfire Casserole”

  1. Super easy to make as it all goes in together at the start – would be great for a dump bag. I was worried it wouldn’t have much flavour but it proved me wrong. It had stacks of flavour and I love that it was packed with veggies. Everyone loved their meal.
    Will definitely be making this one again!

  2. Susan Williams

    Loved this recipe. Super easy and no browning of meat required. It freezes and reheats really well. The meat was lovely & tender. I added some celery also.

  3. This dish was absolutely a winner in my house, I accidentally bought fruit chutney instead of Tomato chutney, but was still divine, there was enough to feed 5 adults and they went back for seconds until there was none left, we sat outside by our campfire in our backyard 10/10

  4. I cooked this for tea tonight!
    Absolutely delicious! I added in sliced parsnips with all the other veggies and substituted the tomato chutney for tomato paste as mentioned above,
    And sprinkled salt and pepper over before switching on.
    Once done I sprinkled a beef stock cube over and stirred through. Could of easily left out but I was worried it would be too tomato flavoured with the paste.
    I got tea and an additional 8 portions for the freezer! Epic!! Thanks Pauline for an amazing recipe. Will definitely make it again!

  5. Tried this the other day didn’t have tomato chutney so added Worcestershire sauce and heaps of mushrooms with lots of veg
    Was very very tasty
    Thank you Paulene

  6. Maria Mihailidis

    5 stars
    it was so filling and hearty. great flavour. next time I will less passata as it was too tomatoey for the boys. on the repeat list and also double batch cook to freeze. overall it’s a 10/10

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