16 JAN 2016

Leave it to the campfire and the Dutch Oven to do dinner tonight.


6 garlic cloves, minced2 tbl roughly chopped fresh rosemary leaves2 tbl olive oil1 tsp. kosher salt1/2 tsp. pepper1 boneless beef chuck roast (about 2 lbs.)


1 pint cherry tomatoes, stems removed2 corn cobs, cleaned and cut into thirds1 onion, cut into 6 wedges1/2 pound green beans, trimmed, cut in half6 baby zucchini, ends trimmed, or regular zucchini cut into chunks3/4 pound thin-skinned potatoes about 1 in. wide2 tablespoons butterAbout 3 cups chicken broth



  1. Prepare beef: In a bowl, combine garlic, rosemary, oil, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over beef and pack in a resealable plastic bag. Chill up to 2 days, or freeze.
  2. Prepare vegetables: Put tomatoes, corn, and onion in a resealable plastic bag and green beans and zucchini in another; chill up to 2 days. Don't chill potatoes.


  1. Set up a fire. Put a 4- to 6-qt. cast-iron camp dutch oven in place, add butter, and melt. Add beef; cook until browned on underside, 10 minutes. Turn meat over, add 2 cups broth, cover, and arrange coals on top of pot. Cook 1 hour.
  2. Turn meat over, add 1 cup broth, onion, corn, tomatoes and the potatoes; cook, covered, 1 hour. Turn meat and corn, add beans and zucchini, and more broth if pot is getting dry; cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.
  3. Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some coals. To increase the heat, add more.

*recipe & pic courtesy of


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