Camping Recipes : Gourmet Camp Meal


Everything tastes better when cooked over a campfire, possibly because you’re ravenous after a day of hiking. To kick off the holiday camping season we bring you a delicious recipe to inspire your next campfire dinner. Lovers of good food and the outdoors can ditch that boerewors and beans for this delectable treat.

For this recipe, you will need a simple cast iron pot. Visit CampWorld now as they are stockists of a large variety of cast iron pots

First time cast iron pot users:

Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the cast iron pot.
Make sure your charcoal burns for about 10-15 minutes until they're mostly grey.
For many recipes calling for “bottom heat cooking”, place the pot on top of the hot coals.
When you need to heat both the top and bottom, simply scrape about half the coals to the side and arrange the rest in a circle the size of the pot's outer edge. Place the pot on top of the circle of coals, then pile the rest of the coals on top of the lid.
To decrease the heat, scrape away some coals.
To increase the heat, or to cook longer, add 6 to 10 new briquettes/ coals/ wood embers (from that still-burning wood you moved to the side) every 30 minutes.

Braised beef and summer vegetables

This meal take about 3 hours to cook so ensure you have enough time on your hands.

Large, boneless cut of beef such as roast or brisket
6 garlic cloves, minced
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons olive oil
About 1 tsp. coarse salt
About 1/2 tsp. pepper

For the Vegetables:

1 can cherry tomatoes, stems removed
2 mealies, cleaned and cut into thirds
1 onion, cut into 6 wedges
250g green beans, ends trimmed, cut in half
6 baby zucchini, ends trimmed, or regular zucchini cut into chunks
350g peeled potatoes about 1 in. wide
2 tablespoons butter
About 3 cups chicken broth, divided


Place a medium to large sized cast-iron camping pot in place over your fire.
Add butter, and melt.
Add beef and cook for 10 minutes until the underside is browned.
Turn meat over and add 2 cups of broth.
Cover with lid and arrange coals on top of pot.
Cook for 1 hour, fanning coals every 30 minutes.

After about 1.5 hours turn meat over.
Add 1 cup of broth, vegetables, mealies and the potatoes.
Cook, covered for 1 hour.
Turn meat and mealies, add beans and zucchini, and more broth if necessary.
Cook, covered, until vegetables are tender.
Season with more salt and pepper to taste.