Trail Stew

Pack the ground round frozen; it acts as an ice pack to keep other foods cold. You can also make the stew ahead and freeze it in a heavy-duty zip-top plastic bag. At the campsite, heat the stew in a Dutch oven, or place the bag in a pot of boiling water.

Yield: 8 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 30%
  • Fat: 13.2g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.7g
  • Carbohydrate: 40.8g
  • Fiber: 5.9g
  • Cholesterol: 81mg
  • Iron: 3.5mg
  • Sodium: 539mg
  • Calcium: 59mg


  • 2 cups chopped onion
  • 2 garlic cloves, minced
  • 5 cups peeled baking potato, cut into 1-inch pieces
  • 2 cups sliced carrot
  • 1 cup chopped red bell pepper
  • 1 (1-ounce) package onion soup mix, such as Lipton
  • 2 pounds lean ground round
  • 2 (14 1/4-ounce) cans low-salt beef broth
  • 2 cups frozen green beans
  • 2 cups frozen whole-kernel corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  1. At home, combine onion and garlic in a heavy-duty zip-top plastic bag; seal. Combine potato, carrot, bell pepper, and soup mix in a heavy-duty zip-top plastic bag; seal. Place bags in cooler.
  2. Cook the beef, onion, and garlic in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home) for 10 minutes or until browned; stir to crumble. Add potato mixture and broth; cook 15 minutes or until vegetables are tender. Add beans, corn, salt and black pepper; simmer 10 minutes.
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