The Happy Camper
Credit: Kevin Callan

I’ve made a lot of stews in my Dutch oven while out winter camping—but this has to be my pride-and-joy recipe. Add No-Knead Garlic Rosemary Bread (below) to it and you have one solid meal to share around the woodstove.

Dutch Oven Stout Stew


  • 4 lbs cubed beef
  • 1/2 cup flour
  • 1 tall-can (473 ml) of stout beer (Guinness is good)
  • 1/2 cup red wine
  • 1 pack Knorr stewing season pack (or 1 1/2 cups beef stock)
  • 1 tsp nutmeg
  • 1 tsp cracked black pepper
  • 2 sprigs chopped fresh rosemary
  • 1 tbsp fresh thyme
  • 2 cloves chopped garlic
  • 2 small red onions, minced
  • 2-4  carrots, chopped
  • 2-4 parsnip, chopped
  • 1 lb turnip, cut in large chunks
  • 1 medium pearl onion
  • 4-6 baby red potatoes
  • Salt and pepper

Season beef with salt and pepper, cover in flour and brown in an oiled skillet. Place cooked beef in Dutch oven and add the rest of the ingredients, using only a quarter to half the tall-can of the stout. Cook for two hours. 

No-Knead Garlic Rosemary Bread


  • 3 1/2 cups all-purpose flour
  • 1 package of rapid rise yeast
  • 1 tsp coarse sea salt
  • 1 1/2 cups warm water
  • 1 tablespoon dried rosemary
  • 1-2 garlic cloves

Roast the garlic cloves by cutting the tops off, wrapping them in tinfoil and cooking on hot coals until golden brown. Now, mix other ingredients and half the roasted garlic in a bowl. Cover and let it sit for a few hours. Coat your hands in cooking oil and push the dough down. Place the dough onto floured parchment paper, sprinkle the top with dried rosemary and the rest of the chopped-up roasted garlic. Cook in the Dutch oven for 30 to 35 minutes, remove the cover and bake for another 10 minutes until it’s golden brown.

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