Vegetable Stew in a Cauldron with Meat and Potatoes over a Campfire
Rich, juicy, and vibrant with a summer mood! Vegetable stew in a cauldron with meat and potatoes over a campfire will satisfy even the largest group. You can use any meat and vegetables of your choice, so the taste will be new every time!
Updated : 17 September, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Pork
5
Potato
1
Eggplant
3
Onion
2
Carrot
4
Tomato
300 grams
Green bean
7
Garlic
to taste
Salt
70 milliliters
Vegetable oil
to taste
Dry spices
to taste
Greens
900 milliliters
Water
3
Bell pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I used pork meat, but you can also cook with beef or even poultry. The choice of vegetables is flexible - I usually combine eggplant, young green beans, and bell peppers.
Step 2
Rinse the meat and pat dry with paper towels to remove excess moisture. Cut the pork into small, even pieces. Set the cauldron over the fire. Pour in neutral vegetable oil and heat it well. Add the pork to fry.
Step 3
Stir and cook over high heat until the meat pieces develop a golden, appetizing color.
Step 4
Cut the peeled onions into large cubes. Add them to the cauldron in an even layer without stirring. Pour in about 3 tbsp (40-50 ml) of water and cover with a lid. Let it cook over medium fire for 5-10 minutes.
Step 5
Meanwhile, prepare the other vegetables. Peel the carrots and garlic. Cut the bell peppers in half and remove the seeds. If you use peppers of different colors, the stew will look even more appetizing. Slice carrots into rounds, peppers into half-rings or sticks, and garlic into 2-4 pieces. Add everything to the cauldron. Stir and cook covered for about 10-15 minutes.
Step 6
Peel the potatoes and trim the stems off the eggplant. Cut the potatoes and eggplant into large chunks. Rinse the tomatoes and cut them into 4-8 pieces. Add all of this to the cauldron.
Step 7
Trim the ends off the beans if they have them. Young beans usually don’t. Cut the beans into small pieces and add to the cauldron with the rest. Season with salt, pepper, and your favorite spices. I used ½ tsp each of cumin, paprika, khmeli-suneli, and meat seasoning.
Step 8
Pour in the necessary amount of water. I added just under 4 cups (about 1 liter). If you prefer a soupier stew, add more. Stir well. Once it boils, remove a few logs from under the cauldron to lower the heat, cover with a lid, and let it simmer over low fire until everything is tender. This usually takes about 1 hour.
Step 9
From time to time, open the lid and check the doneness of the potatoes and beans. You may need a little less or more time depending on the fire. When the stew is ready, uncover and leave the cauldron over smoldering coals for another 5-10 minutes to absorb the campfire aroma. Sprinkle with finely chopped herbs.
Step 10
Stir and let the stew rest for a short while. Done - it’s ready to serve!