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How do you cook a camp-oven beef stew on a wood-fire stove?

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A cast-iron camp oven on top of a Wooshka firebox, with a warm glow through the logo cut-out in the door.

Brown the beef, load the camp oven, then let a low wood fire do the work for about two and a half hours. That’s it. This one feeds six and suits a big day out at camp, or a cold night in the backyard.

We cook ours on the Original Wooshka with the Wok/Camp Oven Adaptor, which sits the camp oven securely on the firebox so it soaks up steady heat.

Serves
6
Prep
20 minutes
Cook
About 2½ hours, plus 20 minutes to get the fire going
Cooked on
The Original Wooshka with the Wok/Camp Oven Adaptor
You’ll need
Wooshka 14″ Camp Oven

Ingredients

  • 1.5 kg chuck steak, cut into 4 cm cubes
  • 2 tbsp plain flour
  • 2 tbsp oil
  • 2 brown onions, chopped
  • 3 garlic cloves, crushed
  • 3 carrots, chopped
  • 4 potatoes, quartered
  • 2 celery sticks, sliced
  • 2 tbsp tomato paste
  • 750 ml beef stock
  • 250 ml red wine (or more stock)
  • 2 bay leaves
  • A few sprigs of thyme
  • Salt and pepper
  • Crusty bread, to serve

Method

  1. Get the fire going. Light the Wooshka and let it settle for about 20 minutes, until you have a steady bed of heat rather than big flames. Fit the Wok/Camp Oven Adaptor and sit the camp oven on top to warm.
  2. Brown the beef. Toss the beef in the flour. Heat the oil in the camp oven and brown the beef in batches so it sears rather than stews. Set it aside.
  3. Soften the onions. Add the onions and garlic and cook until soft, scraping up the browned bits from the bottom.
  4. Load it up. Stir in the tomato paste. Return the beef, then add the stock, wine, bay leaves, thyme, carrots, potatoes and celery. Lid on.
  5. Low and slow. Keep a low, steady fire and simmer for about 2½ hours, stirring now and then, until the beef falls apart.
  6. Lift the lid. Dinner’s on. Season with salt and pepper and serve with crusty bread.

Tips for a better camp stew

Feed the fire little and often. Small pieces of dry hardwood keep the heat steady. A big load of wood means a big flare-up and a stew that catches on the bottom.

Brown in batches. Crowd the camp oven and the beef steams instead of searing. It’s worth the extra five minutes.

Stir and check. Give it a stir every so often and add a splash of stock if it’s looking thick.

Make it ahead. Like most stews, it’s even better the next day. Cook it the night before, enjoy your day and reheat it when back at camp.

FAQ

How long does camp-oven beef stew take on a wood fire?

About 2½ hours on a low, steady fire, plus around 20 minutes to get the fire going and brown the beef.

What size camp oven do I need?

A cast-iron camp oven of 4.5 litres or bigger feeds six. We use the 9.5 litre Wooshka 14″ Camp Oven.

Do I need the Wok/Camp Oven Adaptor?

It sits the camp oven securely on the firebox so it soaks up steady heat. It’s what we use for every camp-oven cook on the Wooshka.

Can I cook this in the backyard?

Yes, that’s the beauty of Wooshka, can use it at home or away. Always make sure you are following local fire authority regulations.

What’s the best cut of beef for a camp stew?

Chuck steak. It has enough fat and connective tissue to go tender over a long, slow cook.

Cook it on a Wooshka

The Original Wooshka wood-fire stove with its flue fitted

The Original Wooshka

See what’s included

$379.00Add to cart

Wooshka Wok/Camp Oven Adaptor plate

Wok/Camp Oven Adaptor

$60.00Add to cart

Wooshka 14 inch cast-iron camp oven with lid

14″ Camp Oven

$120.00Add to cart

Wooshka camp oven lid lifter

Camp Oven Lid Lifter

$10.00Add to cart

Wooshka BBQ Gloves, black leather with the yellow Wooshka logo

BBQ Gloves

$36.00Add to cart

Buying for a camp cook? See our gift guide: Gifts for the Camp Cook.

Before you light up, always check with your campsite and local fire authority. On a Total Fire Ban day, the Wooshka stays in the bag.

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Tag @wooshkalife and #wooshka with your camp-oven creations. And join the WooshCrew for more recipes, trip ideas and first word on what’s next for Wooshka.

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