Cast iron and camping go together like camping and smelling like smoke at work for three days after you go camping. This campfire-friendly stew takes about 3 hours in a cast iron dutch oven and is a pretty hands off recipe.
sauté your veggies and season. this recipe has garlic, onion, carrots, celery, grape tomatoes and yukon gold potatoes. yukons have a higher starch level than your average baker potato and generally hold together better making them great for stews or just completely forgetting about them and over-cooking them.
add your meat. this recipe uses lamb meat. add a cup of red wine, some worcestershire, and enough water to cover everything. we also used beef stock to bulk up the water but would have preferred a lamb bone or two. you don’t always have every ingredient you want in the middle of the woods, but we survived.
cook for about 3 hours or until the meat is tender. chances are the veggies will be done first which is why those starchy potatoes come in handy. during the cooking process you’ll probably have to add some coals to keep the temp and don’t forget to brush them off occasionally so they stay hot.