When it comes to whipping up quick and tasty meals during hiking or camping trips, having the right ingredients is key. Take a look at these recipes to get a head start by combining seasonings and other home-prepared elements, making campfire cooking a breeze. Our collection of beef camping recipes includes Dutch oven creations, foil packet meals, and grilled meals.

These recipes provide a range of flavors and cooking methods to suit your camping needs. With a little preparation and the right ingredients, you can enjoy delicious beef dishes while immersing yourself in the great outdoors.

Beef Camping Recipes

Beef Stew

Ingredients:

- 3 tablespoons flour
- Salt and pepper to taste
- 2 lbs. stew meat
- 3 tablespoons shortening
- 2 cups water
- 1 bay leaf
- 1/8 teaspoon thyme
- 6 potatoes, quartered
- 1 onion, diced
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 package frozen green beans (9 oz.)
- Flour for gravy

Instructions:

1. In a Dutch oven, combine flour, salt, and pepper. Blend together.
2. Coat the stew meat in the flour mixture, then remove and set aside.
3. Add shortening to the Dutch oven and heat over medium heat, stirring occasionally.
4. Return the coated meat to the Dutch oven and cook for a few minutes, stirring frequently, until the meat is browned. Pour off any excess fat.
5. Add water, bay leaf, and thyme to the Dutch oven. Cover and let it cook for two hours.
6. Stir in the prepared potatoes, onion, carrots, celery, and frozen green beans.
7. Continue cooking until the meat and vegetables are tender.
8. If desired, use additional flour to thicken the liquid into a gravy.
9. Serve the flavorful beef stew hot and enjoy!

Note: Adjust the seasoning and cooking time according to your taste preferences and the tenderness of the meat and vegetables.

Tasty Sirloin Steak

Ingredients:

• 1 lb. top sirloin steak
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 or 2 teaspoons minced garlic
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1/8 teaspoon cayenne pepper

Instructions:

1. In a bowl, combine balsamic vinegar, olive oil, minced garlic, brown sugar, honey, Worcestershire sauce, salt, pepper, and cayenne pepper.
2. Place the top sirloin steak in a Ziploc freezer bag.
3. Pour the marinade mixture into the bag, ensuring that the steak is fully coated.
4. Seal the bag and refrigerate for at least four hours to allow the steak to marinate.
5. Preheat a campfire or barbecue grill.
6. Remove the sirloin steak from the marinade and discard the excess marinade.
7. Place the steak onto the grill and cook to your desired level of doneness, flipping it as needed.
8. Once cooked, remove the steak from the grill and let it rest for a few minutes.
9. Serve the sirloin steak with a baked potato or other preferred side dishes.

Foil Wrapped Meal

Ingredients:

• 1/3 lb. ground chuck
• 1 potato, diced
• 1 whole carrot, sliced
• 1 sweet onion, sliced
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Lightly grease a large square piece of heavy-duty foil.
2. Place the ground chuck in the center of the foil and shape it into a single patty.
3. Arrange the diced potato, sliced carrot, and sliced onion around the beef patty.
4. Top the vegetables with butter, salt, and pepper according to your taste.
5. Fold the foil tightly around the beef patty and vegetables, leaving some room for air to flow inside.
6. Place the foil packet on a preheated grill and turn it occasionally to ensure even cooking.
7. Cook for approximately 30 minutes or until the beef is cooked to your desired level of doneness and the vegetables are tender.
8. Carefully remove the foil packet from the grill.
9. Open the foil packet, allowing steam to escape, and transfer the contents to a serving dish.
10. Serve the foil wrapped meal while hot.

Tasty Sirloin Steak

Ingredients:

• 1 lb. top sirloin steak
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 or 2 teaspoons minced garlic
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1/8 teaspoon cayenne pepper

Instructions:

1. In a bowl, combine balsamic vinegar, olive oil, minced garlic, brown sugar, honey, Worcestershire sauce, salt, pepper, and cayenne pepper.
2. Place the top sirloin steak in a Ziploc freezer bag.
3. Pour the marinade mixture into the bag, ensuring that the steak is fully coated.
4. Seal the bag and refrigerate for at least four hours to allow the steak to marinate.
5. Preheat a campfire or barbecue grill.
6. Remove the sirloin steak from the marinade and discard the excess marinade.
7. Place the steak onto the grill and cook to your desired level of doneness, flipping it as needed.
8. Once cooked, remove the steak from the grill and let it rest for a few minutes.
9. Serve the sirloin steak with a baked potato or other preferred side dishes.
   
   

Foil Wrapped Meal

Ingredients:

• 1/3 lb. ground chuck
• 1 potato, diced
• 1 whole carrot, sliced
• 1 sweet onion, sliced
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Lightly grease a large square piece of heavy-duty foil.
2. Place the ground chuck in the center of the foil and shape it into a single patty.
3. Arrange the diced potato, sliced carrot, and sliced onion around the beef patty.
4. Top the vegetables with butter, salt, and pepper according to your taste.
5. Fold the foil tightly around the beef patty and vegetables, leaving some room for air to flow inside.
6. Place the foil packet on a preheated grill and turn it occasionally to ensure even cooking.
7. Cook for approximately 30 minutes or until the beef is cooked to your desired level of doneness and the vegetables are tender.
8. Carefully remove the foil packet from the grill.
9. Open the foil packet, allowing steam to escape, and transfer the contents to a serving dish.
10. Serve the foil wrapped meal while hot.

Steak Sandwiches

Best Beef Stroganoff

Ingredients:

• 1/2 lb. bacon
• 3 lbs. stew meat
• 1 onion, wedged
• 4 garlic cloves, chopped
• 1 1/2 lbs. sliced mushrooms
• 1 1/2 cups sour cream
• 2 cups cooked rice
• Salt and pepper to taste

Instructions:

1. Cut the bacon into bite-sized pieces.
2. In a 12-inch Dutch oven, brown the bacon and stew meat over medium heat.
3. Once the bacon and stew meat are browned, cover them with water.
4. Simmer the mixture covered for 2 hours or until the stew meat becomes tender. Add water as needed to maintain a proper consistency.
5. After 2 hours, add the wedged onion, chopped garlic cloves, sliced mushrooms, salt, and pepper to the Dutch oven. Stir well.
6. Cover the Dutch oven again and continue cooking for another 30 minutes, allowing the flavors to meld and the vegetables to cook.
7. Once the cooking time is complete, remove the Dutch oven from the heat.
8. Stir in the sour cream, ensuring it is evenly distributed throughout the mixture.
9. Serve the beef stroganoff over cooked rice.
10. Season with additional salt and pepper to taste, if desired.
11. Enjoy your delicious Beef Stroganoff!

 

Shish Kebabs

Ingredients:

• 1 1/2 lbs. top sirloin, cubed
• 2 small red onions, quartered
• 1 red pepper, cut into chunks
• 1 green pepper, cut into chunks
• 8 whole mushrooms
• 8 whole cherry tomatoes
• 4 skewers
• 1 box breadcrumbs
• 1 cup grated cheese

Instructions:

1. In a skillet, brown the cubed sirloin over high heat for 30 seconds on each side.
2. Thread the cubed sirloin, quartered red onions, red and green pepper chunks, mushrooms, and cherry tomatoes onto the skewers, alternating the ingredients.
3. Cook the skewers over an open fire for 15 to 20 minutes, or until the meat is cooked to your desired doneness and the vegetables are tender.
4. Once done, sprinkle the cooked skewers with breadcrumbs and grated cheese.
5. Serve the shish kebabs while hot and enjoy!

Beef Kabobs in Caesar Dressing

Ingredients:

• 1 lb. top sirloin steak, boneless
• 4 small new potatoes, quartered
• 1 red bell pepper, cut into bite-sized pieces
• 1 small onion, cut into bite-sized pieces
• 1 bottle non-creamy Caesar dressing
• Salt and pepper to taste

Instructions:

1. Cook the quartered new potatoes in a covered/vented bowl in the microwave until they are just tender (approximately 4 to 7 minutes).
2. Cut the boneless top sirloin steak into 1 1/4 inch cubed-sized pieces.
3. In a bowl, combine the steak cubes, quartered new potatoes, red bell pepper pieces, and onion pieces. Drizzle them lightly with the non-creamy Caesar dressing and toss to coat them evenly.
4. Thread the marinated steak, potatoes, bell pepper, and onion onto eight 9-inch skewers.
5. Place the kabobs on a grill grid over medium-hot coals.
6. Grill the kabobs uncovered for about 10 to 12 minutes, or until the steak reaches your desired level of doneness (medium-rare to medium-well).
7. Turn the kabobs occasionally to ensure even cooking.
8. Sprinkle the cooked kabobs with salt and pepper.
9. Drizzle 2 tablespoons of Caesar dressing over the kabobs before serving.

200 Camping Recipes