There’s something about a cold campsite evening that makes you crave a real meal. One that warms your hands, smells amazing, and feels like you actually cooked (without doing a full sink’s worth of dishes).
This Dutch Oven Beef & Barley Stew is our go-to when temps drop. It’s thick, cozy, and filling, with tender beef, savory broth, hearty veggies, and barley that gives it that perfect “stick-to-your-ribs” vibe.
Bonus: it tastes even better the next day, so it’s a smart make-ahead camping dinner.
If you’re camping in chilly weather, this stew is basically a sleeping bag… but edible.
What You’ll Love About This Stew
One pot, minimal mess
Easy to scale up for family camping
Campfire OR camp stove friendly
Great leftovers (hello, lunch in a mug)
Gear You’ll Need
6-quart Dutch oven (cast iron)
Long spoon or spatula
Cutting board & knife
Heat-resistant gloves & lid lifter (if cooking over coals)
Optional but helpful: meat thermometer, small bowl for flour, foil or lid liner for easier cleanup
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Table of Contents
Dutch Oven Beef & Barley Stew
Ingredients (Serves 6)
For the stew
2 lbs beef chuck roast, cut into 1-inch cubes
1 ½ tsp salt (plus more to taste)
½ tsp black pepper
2–3 tbsp oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
8 oz mushrooms, sliced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
6 cups beef broth (or 4 cups broth + 2 cups water)
¾ cup pearled barley (rinsed)
2 tbsp flour (optional, for thickening) + 2 tbsp water (slurry)
Optional add-ins
1 cup diced potatoes or sweet potatoes
A splash of red wine (¼ cup) for depth
Frozen peas at the end (½ cup)
Step-by-Step: Camp Dutch Oven Method (Coals/Campfire)
1) Brown the beef
Heat your Dutch oven over coals until hot. Add oil, then brown beef in batches (don’t overcrowd it). This step builds big flavor so it's worth it.
2) Sauté the aromatics
Add onion, carrots, and celery. Cook 4–5 minutes, scraping up the browned bits. Add garlic and cook 30 seconds.
3) Build the base
Stir in tomato paste and cook 1 minute. Add Worcestershire, thyme, paprika, and bay leaf.
4) Simmer
Add broth and barley. Stir well. Bring to a gentle simmer, then cover.
Simmer time: 60–75 minutes, stirring occasionally, until beef is tender and barley is cooked.
5) Thicken (optional, but I recommend it)
Mix flour and water to make a slurry and stir it in. Simmer uncovered 5–10 minutes until the stew thickens.
6) Taste and finish
Remove bay leaf. Adjust salt and pepper. Serve hot.
Camp Stove Method (Easiest for Windy Nights)
Follow the same steps in a Dutch oven or heavy pot on a camp stove:
Bring to a simmer
Reduce heat to low
Cover and cook 60–75 minutes
Stir occasionally to prevent sticking
Dutch Oven Heat Tips (So You Don’t Burn Dinner)
For a steady simmer, you generally want more heat on the lid than the bottom.
A simple rule of thumb:
Use moderate coals and adjust as needed
If it’s bubbling aggressively, pull a few coals from underneath
If it’s barely moving, add a couple coals to the lid
Check out my article on the 10 Must-Have Camping Cookware for Outdoor Cooking. It's packed with essential gear recommendations to make your camping meals even more delicious and hassle-free!
Serving Ideas (Campsite Cozy Mode)
Crusty bread or biscuits (perfect for dipping)
Crackers
A sprinkle of fresh parsley if you’re feeling fancy
Optional: shredded cheese on top (sounds weird, tastes amazing)
Make-Ahead & Storage Tips
Make-ahead: Cook at home, cool completely, and pack in airtight containers. Reheat at camp over low heat.
Storage: Keep chilled in a good cooler and eat within 3–4 days.
Freezing: Freezes well, but barley softens more after thawing (still tasty).
Easy Variations
Veggie boost: add green beans or peas near the end
Spicy: add a pinch of red pepper flakes
No barley? swap with rice (add later) or small pasta (add last 10 minutes)
Thicker stew: add diced potatoes and use the slurry at the end
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