How to Make Campfire Beef Stew and Dumplings

My kids love red meat – roasts, steaks and stews are all firm favourites. And frankly, in a world of convenience and processed foods both hubby and I delight in seeing them tuck into a traditional, home-cooked meal.

I believe teaching kids to cook is an essential part of ensuring they develop healthy nutritional habits. Campfire cooking is a brilliant way to make food fun and capture their interest. Below is our recipe for Campfire Beef Stew and Dumplings. Although it benefits from long, slow cooking it only takes ten minutes to prepare which makes it perfect for busy families. It also works equally well cooked inside the house, but possibly doesn’t taste quite so good!

Campfire Beef Stew with Dumplings

For the stew:

• Two tablespoons Olive Oil
• 400grams (14 ounces) lean diced beef
• Two medium onions chopped
• Three cloves of garlic finely chopped
• Four medium peeled potatoes chopped
• Three carrots peeled and chopped
• Half of a swede peeled and chopped
• Two stock cubes (we used Bovril)
• Water

For the dumplings (makes 8):

• 50grams (2 ounces) vegetable suet
• 100grams (4 ounces) self-raising flour
• pinch of salt
• enough cold water to mix (approx five tablespoons)

• Heat the Oil in your oven-proof dish and brown the meat.

• Add the onions and garlic and cook for a couple of minutes.

• Throw in all the vegetables, the stock cubes and enough water to cover the meat and vegetables.

• Bring to a simmer, cover and then leave to cook gently for 2.5 – 3 hours. The long slow cooking allows the onions to break down and results in a lovely thick gravy without the addition of any thickening agents.

• Mix your dumpling ingredients, shape into small balls and add to the top of your stew 20 minutes before it finishes cooking. Cover and leave to cook for the last 20 minutes.

We think our Campfire Beef Stew and Dumplings is a fabulous, filling and affordable family meal. My kids love it, and it’s a brilliant basic recipe for the kids to be able to cook.

And if you are wondering how it tasted – here’s a clue.