Campfire Meat and Potato Vegetable Stew

Rich, juicy, bright, with a summer mood! Vegetable stew in a cauldron with meat and potatoes over a fire will satisfy even the largest company. You can use any meat and vegetables for it, of your choice. And therefore the taste of the dish will be new every time!
cook time: 2h
Hazel Farrow
Campfire Meat and Potato Vegetable Stew

Nutrition Facts (per serving)

99
Calories
7g
Fat
5g
Carbs
5g
Protein

Ingredients (7 portions)

Basic:

Onion 3 pc
Garlic 7 clove
Tomatoes 4 pc
Salt to taste
Water 900 ml
Potato 5 pc
Carrot 2 pc
Vegetable oil 70 ml
Pork 1 kg
Dry spices to taste
bell pepper 3 pc
Greenery to taste
Green beans 300 g
Eggplant (large) 1 pc

Recipe instructions

Step 1

Step 1
How to make a vegetable stew in a cauldron with meat and potatoes over a fire? Prepare all products according to the list. I used pork pulp. You can cook it from beef and even poultry. The set of vegetables can also be changed at your discretion. I usually combine eggplant, green beans and bell pepper.

Step 2

Step 2
Rinse the meat and dry it with paper towels to remove any remaining moisture. Cut the pork into small equal pieces. Install the cauldron. Pour in odorless vegetable oil and heat it well. Send the pork to fry.

Step 3

Step 3
Stirring, cook over high heat until the pieces appear golden and appetizing.

Step 4

Step 4
Cut the peeled onions into large cubes. Place into the cauldron in an even layer, do not stir. Pour in 40-50 ml. water and cover the cauldron with a lid. Leave over a moderate fire for 5-10 minutes.

Step 5

Step 5
At this time, work on the remaining vegetables. Peel the carrots and garlic. Cut the bell peppers in half and remove the core. If you take peppers of different colors, the finished stew will look more appetizing. Cut the carrots into circles, the peppers into half rings or cubes, and cut the garlic into 2-4 parts. Send everything to the cauldron. Stir and cook covered for about 10-15 minutes.

Step 6

Step 6
Peel the potatoes and cut off the stem attachment points from the eggplant. Cut the potatoes and eggplant into large pieces. Rinse the tomatoes and cut into 4-8 pieces. Add everything to the cauldron.

Step 7

Step 7
Remove the tendrils, if any, from the bean pods. Young pods usually do not have them. Cut the beans into small pieces. Add to all ingredients in the cauldron. Salt everything to taste, pepper and sprinkle with your favorite spices. I used 0.5 tsp. cumin, paprika, suneli hops and seasonings for meat.

Step 8

Step 8
Pour in the required amount of water. I added a little less than 1 liter. If you want a thinner version of the stew, use more water. Mix everything well. After boiling, remove several logs from under the cauldron, cover the cauldron with a lid and leave to simmer over a low fire until all components are fully cooked. This usually takes about 1 hour.

Step 9

Step 9
Open the lid from time to time and check the readiness of the potatoes and beans. You may need a little less or, on the contrary, more time to prepare. When the stew is ready, open the lid of the cauldron and leave the stew over the smoldering coals for 5-10 minutes so that the dish is saturated with the aromas of the fire. Sprinkle everything with finely chopped herbs.

Step 10

Step 10
Stir and let sit for a while. Done, ready to serve!

Additional rubrics

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