Potatoes with Meat in a Cauldron over Campfire
Incredibly delicious, simple, and made from everyday ingredients! Potatoes with meat in a cauldron over a campfire will surprise you with its amazing taste and aroma. It uses the simplest, most accessible ingredients and can feed even a big family! Perfect with fresh vegetables.
Updated : 21 October, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Any type of meat
1 kilograms
Potato
1 cup
Vegetable oil
1
Carrot
1
Onion
1
Shallots
2
Bell pepper
4
Garlic
10
Cherry tomatoes
to taste
Salt
to taste
Ground pepper mix
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any kind of meat - poultry, beef, pork, or game. This recipe uses pork neck. Rinse the meat and pat it dry with a towel.
Step 2
Peel onions, carrots, and garlic. Rinse all vegetables in cold water. Use colorful bell peppers for a brighter, more appetizing dish.
Step 3
Peel the potatoes, rinse them, and soak in cold clean water.
Step 4
Chop the vegetables as you like. For cauldron dishes, I prefer a coarse cut.
Step 5
Cut the potatoes into wedges or cubes, whichever you prefer.
Step 6
Pour refined vegetable oil into a clean, dry cauldron and heat it well.
Step 7
Drain the water from the potatoes and spread them out so they can dry. Outdoors, this happens quickly.
Step 8
Add onions, carrots, bell peppers, and garlic cloves into the hot oil. Fry, stirring constantly with a skimmer, until the desired doneness - either lightly softened or golden. Remove the vegetables carefully into a separate bowl.
Step 9
Next, add cherry tomatoes to the same oil. Fry for 2-5 seconds - they cook instantly. You can skip them if you prefer.
Step 10
Remove the tomatoes with a skimmer.
Step 11
Add the dried potatoes into the cauldron.
Step 12
Fry over high heat until golden, stirring constantly to prevent burning.
Step 13
Remove the potatoes from the cauldron.
Step 14
Now fry the meat in the hot oil until golden brown. Work in batches so the meat fries instead of stews - I usually do this in two rounds.
Step 15
Remove the first batch of pork into a separate bowl and fry the remaining meat.
Step 16
Return all browned pieces to the cauldron, add a little water, reduce the fire by removing a few logs, and simmer covered for 40-60 minutes, checking occasionally to prevent burning. Add more water if needed.
Step 17
Finely chop fresh herbs. For color and flavor, use red salad onion, sliced thinly.
Step 18
When the meat is tender, open the lid. If there’s too much liquid, let it evaporate a bit. Add back the fried potatoes and vegetables.
Step 19
Season with salt, spices, and ground pepper to taste.
Step 20
Gently stir and cook until the potatoes are fully tender. Keep the fire low.
Step 21
Add herbs and onions at the end.
Step 22
Mix everything again and invite your family and friends to the table.
Step 23
Serve hot!