Stewed Beef with Potatoes in a Cauldron over Campfire
Bright, uniquely delicious, juicy, with a smoky aroma! Stewed beef with potatoes cooked in a cauldron over an open fire will delight everyone. Hearty, flavorful, and incredibly tasty - the perfect option for lunch or dinner outdoors!
Updated : 27 October, 2025
Easy
About 30 min.
Ingredients
1.5 kilograms
Beef
2 kilograms
Potato
2
Carrot
2
Onion
3
Bell pepper
5
Tomato
7
Garlic
3
Laurel leaf
to taste
Salt
to taste
Ground pepper mix
to taste
Dry spices
150 grams
Vegetable oil
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 adjust the amount of each ingredient to your taste. Cut the beef into medium-sized pieces.
Step 2
Peel the potatoes, carrots, onions, and garlic. Wash the potatoes and cover them with cold water so they don’t darken. You can peel them right before cooking, but when outdoors, it’s easier to prepare vegetables in advance. Cut bell peppers in half, remove seeds and stems. If possible, use peppers of different colors. Rinse all vegetables thoroughly.
Step 3
Cut the carrots and bell peppers into sticks, and slice the onion into half-rings or smaller. Leave small garlic cloves whole; cut larger ones into halves or quarters.
Step 4
Place a clean, dry cauldron (kazan) over the fire. Pour in some odorless vegetable oil and heat it well. Carefully ladle hot oil along the sides of the cauldron (be cautious not to burn yourself!). Add the onion, carrot, pepper, and garlic. Fry over high heat, stirring constantly, until fragrant and golden.
Step 5
Remove the fried vegetables with a slotted spoon. The oil will now be full of flavor - time for the next step.
Step 6
Add the beef pieces to the cauldron. Stir constantly and fry until golden brown. Pour in enough water to cover the meat. When it starts to boil, skim off the foam. Over an open fire, this happens quickly. Cover with a lid, reduce the flame by removing a few logs, and simmer until the meat becomes tender (about 1.5 hours).
Step 7
Occasionally lift the lid and check if there’s enough liquid and that the meat isn’t sticking. Add a bit of water if needed. Meanwhile, prepare the rest. Cut the tomatoes into 4-6 wedges (depending on size). You may peel them first if desired, but leaving the skin helps keep their shape. Cherry tomatoes also work well.
Step 8
Rinse and pat dry the herbs. Good choices are green onions, dill, cilantro, parsley, or garlic greens.
Step 9
Finely chop the herbs and a few garlic cloves.
Step 10
When the beef is nearly tender, add a few more logs to the fire. Add the potatoes and fried vegetables to the cauldron.
Step 11
Then add the tomatoes, bay leaf, salt to taste, and your favorite spices.
Step 12
Pour in enough water to cover the potatoes. You can adjust the amount depending on how thick you want the stew to be.
Step 13
Stir well, bring to a boil, then reduce the flame and simmer the potatoes under a half-covered lid until cooked (about 20-30 minutes).
Step 14
At the end, add the chopped herbs. Leave the lid open and let the stew rest over the dying embers for a bit. The potatoes and meat will absorb the smoky aroma and taste incredible!
Step 15
Call your family and friends to the table while it’s still hot - enjoy your meal!