A friend of mine, Chun, is looking to build an earthship home, meaning a bush house made from recycled and/or natural materials which is disconnected from the grid. Ro who lives down the NSW south coast has one such home and kindly offered to host us for a night and to answer all Chun’s questions.
This gave me an excellent opportunity to experiment with campfire cooking. I made smoky eggplant dip, charred capsicum slices, campfire stew and roasted veggies. This post is about the delicious, amazing campfire stew.
Campfire stew is easy and my tip is to keep it simple, fresh and rustic. No need to cut things finely, sauté first or any of that rubbish, chuck it all in a pot and let the fire do the work.
As you will need to partially bury the cooking pot in the coals I would recommend using a cast iron pot, or similarly heavy cooking pot.
Into the pot I put chunks of potato, chilli, garlic and spring onion. As well as roughly torn spinach, fake bacon, 2 tins of crushed tomatoes, 2 tins of cannellini beans (including liquid), 2 vegetable stock cubes, 6 bay leaves and some smoked paprika.
You will need to build up the coals on your campfire so there are enough for underneath the pot and part way up the sides. Place your cooking pot in the coals and cook until the potatoes and other ingredients are soft.
- 6 medium potatoes
- 150g of vegetarian bacon slices
- 2 spring onions
- 2 chillies
- ½ bulb garlic
- ½ bunch spinach
- 2 tins crushed tomatoes
- 2 tins cannellini beans
- 2 stock cubes
- 6 bay leaves
- smoked paprika
Equipment: chopping board and knife, cast iron pot, campfire
- roughly chop ingredients
- combine in cast iron pot (except fake bacon)
- cook on campfire until potatoes are soft. Add the fake bacon and cook for a further 10 minutes