Campfire Recipe: New Mexico Beef Stew

I have to admit that one pot dishes are my friends while I am camping.  Below is one of my favorite one pot meals that is inexpensive to make but tastes like a million bucks when done. 

Campfire Recipe:  New Mexico Beef Stew


Liquid or spray oil

1/3 cup of cornmeal

Salt to taste

½ teaspoon of ground black pepper

½ teaspoon of dried thyme

1 ½ pound of boneless beef chuck

2 to 3 Tablespoons vegetable oil

3 cloves of garlic

1 ½ cups of water

10 ounce package of whole kernel corn

28 ounce can of diced tomatoes

15 ounce can of chickpeas

2 cups of peeled and chopped celery root or 1 cup of celery, diced

1 onion

2 fresh jalapeño

1 chipotle pepper in adobe sauce



  1. Build the fire to prepare the coals.
  2. Grease a 10-inch Dutch oven with liquid or spray oil.
  3. Cut the boneless beef chuck into ¾ inch pieces.
  4. In a large plastic bag, combine cornmeal, salt, and black pepper.
  5. Crush dried thyme between your fingers and add to the plastic bag.
  6. Shake to mix the contents in the plastic bag.
  7. Place the greased Dutch oven in the coals and add 2 tablespoons to the Dutch oven.
  8. Put half of the meat inside the plastic bag and shake to coat.
  9. Add this meat to the Dutch oven and cook until all sides are browned.
  10. Remove the cooked meat to a plate and repeat step 8 through 9.
  11. Add 1 tablespoon of oil as needed.
  12. Mince the garlic and add it to the Dutch oven along with the cooked meat.
  13. Add the water.
  14. Place the lid on the Dutch oven and cover with prepared coals.  The goal is to get the liquid to a boil and cook at a steady simmer for one hour.
  15. Chop the celery root or celery.  Set aside.
  16. Chop onion and put with ingredient from step 15.
  17. After the hour has passed, knock off the coals from the lid and lift the lid off.  Add diced tomatoes, drained chickpeas, celery root or celery, onion, jalapeño pepper, and chopped chipotle pepper. 
  18. Stir.
  19. Put the lid back on the Dutch oven and add fresh coals to the bottom and top of the 10-inch Dutch oven.
  20. Cook for 45 minutes. 

Once the time in step 20 has passed, knock the coals off the lid and serve.