Is there anything better than cooking on a campfire?
Far too many times we’ve been away with people who throw all nutrition and taste out the window when they head out camping. We’re talking 2 minute noodles, chip sangas and bbq snags for nights on end.
Now whilst we do enjoy some of these foods, the nutritional value mostly comes from the packaging they're kept in…
We love nothing more than a campfire, and love to cook on one too. Just because we’re away from a conventional kitchen doesn’t mean we need to sacrifice the quality of our food. In fact, we reckon it even enhances the quality!
We use a spun steel Bedourie camp oven, here are a few reasons:
It's what we grew up with
They're lightweight (compared to a cast iron / dutch oven)
It's a sauce pan, oven and fry pan all in one!
We've cooked all sorts in our bedourie, from pizzas to breads and muffins. Keep an eye out for future recipes and cooking videos! Want to learn more? Check out our Camp oven comparison blog.
Our regular go to, when we’ve arrived at camp early and have a few hours before dark or on a rest day between travels, is a good slow cooked casserole. Beef or lamb, whatever is on special or in the fridge…. doesn’t matter. There’s a couple of secret ingredients that can make or break a good slow cooked casserole or stew and they nearly always involve having an alcoholic content.
Whether it's a stubby of stout or ½ bottle of red wine, the flavours it brings after a few hours in the camp oven is unreal!
Change it up!
As often as we cook this dish, it's never quite the same twice. For example, take the spuds out of the casserole and make up a buttery mash to serve it with instead. Another winner is the good old fashion coal roasted spud, crispy skin and a spoonful of casserole is perfection!
Want to go the extra mile?
If we’re feeling extra hungry, we make damper rolls or damper dumplings as we like to call them and place them on top.
The damper soaks up juice from the bottom and a shovelful of hot coals on the lid crusts up the top of the damper for a ripping dinner roll to go with dinner! Take our word for it.. Delicious!
Well let's get into it!
Mitch’s Camp Oven Casserole Secret Recipe!
Prep Time: 10 Mins Cook Time: Longer the better!
500 grams diced Beef or Lamb (can buy pre diced stuff or dice your own beef or lamb steaks)
4-6 Rashers of Bacon (and look 4 is probably our minimum, can never have too much bacon)
4 Cloves of Garlic or a good spoonful of crushed garlic
1 Onion diced
Rosemary
Thyme
Salt and Pepper
1 Can Crushed or Diced Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Worcestershire sauce
1 Stubby of Stout (½ bottle of Red Wine works too, or could substitute for a stubby of your average beer)
2 Diced Potatoes
4 Sliced Carrots
2 Teaspoons Beef Stock
2 Teaspoons Gravy Powder
2 Teaspoons Plain Flour
500mls Water
1 Medium Broccoli cut into small bits
Oil for Cooking
Method
On a fairly high heat of coals add your onions and bacon and a good dash of any cooking oil to the camp oven.
Then add your garlic.
When the onions have soften and the camp oven is at hot enough, add your diced meat and brown lightly.
Add herbs, salt and pepper (give it a good seasoning!)
Add tomato paste, crushed tomatoes, stout (or red wine), potatoes and carrots. Give it a good stir.
Turn the heat down by moving your camp oven or reducing the number of coals under it. Chuck the lid on a leave for 30 minutes.
Check back every 30 minutes or so, making sure the casserole is simmering and NOT boiling.
After about 45 minutes of simmering add broccoli and give a good stir.
In the can from the tomatoes mix stock powder and gravy powder into a paste with a little bit of water. Fill the can with water and stir until dissolved.
After a couple of hours remove the lid for the last 20 - 30 minutes to let the casserole reduce and thicken. If you’re going down the damper dumplings road, skip this step, add the damper dumplings to the top of the casserole and replace the lid. Add a shovelful of coals to the lid of your camp oven and cook for 20 - 30 minutes or until the damper is no longer doughy.
Serve when thick and gravy-like.
Damper Dumplings Recipe
2 cups SR Flour
40 g Cold Butter, chopped
1 teaspoon Baking Powder
Pinch Salt
1 Cup Milk
1 Tablespoon Oil
Salt and Pepper
Rosemary
Thyme
Method
In a medium bowl add flour, baking powder, salt, pepper, herbs and chopped butter and rub together.
Add milk and oil and mix together in a dough.
Pull apart and knead into small balls and place on a plate or directly on top of your casserole.
