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.

Corinne Humphrey
Recipe by Cooking Light October 2003


Recipe Summary

8 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

391 calories; calories from fat 30%; fat 13.2g; saturated fat 5g; mono fat 5.6g; poly fat 0.8g; protein 28.7g; carbohydrates 40.8g; fiber 5.9g; cholesterol 81mg; iron 3.5mg; sodium 539mg; calcium 59mg.