A Taste of Heritage: The Southern Campfire Stew

There's something deeply personal about cooking a meal outdoors. The crackle of the fire, the scent of woodsmoke, and the rhythm of preparing food under the open sky connect us to something ancient. This stew is a celebration of that connection, blending the rich, hearty flavors of the American South with the communal tradition of a one-pot campfire meal.

This stew is a rich and savory delight with a subtle sweetness. The use of sweet potatoes and collard greens creates a satisfying, filling meal that’s perfect for a chilly night under the stars.

Serves: 4-6 people

Cookware: A 5-7 quart cast-iron Dutch oven with a lid.

Ingredients

• Protein: 1.5 lbs of stew meat (beef or lamb), cut into 1-inch cubes, or smoked sausage for a classic Southern flavor.
• Aromatics: 2 tbsp oil (bacon drippings are a great Southern touch!), 1 large yellow onion (chopped), 3-4 cloves garlic (minced), 1-inch piece of ginger (grated or finely minced)
• Veggies: 2 large sweet potatoes (peeled and cubed), 1 can (15 oz) fire-roasted diced tomatoes, 1 bunch of collard greens or kale (stems removed, chopped), 1 can (15 oz) of fire-roasted corn or black-eyed peas.
• The Flavor Foundation: 4 cups of beef or vegetable broth, 1 tbsp of smoked paprika, 1 tsp of cayenne pepper (or to taste), 1 tsp of black pepper, 1/2 tsp of allspice or a pinch of nutmeg (optional, for a subtle warmth)
• Finishing Touches: Salt to taste. Serve with warm cornbread.

Instructions for the Campfire

• Prep Your Fire: Get a good bed of hot coals going. You'll want to cook the stew over a moderate heat, not a roaring flame. Place your Dutch oven directly on the coals or suspend it over the fire with a tripod.
• Brown the Meat: Add the oil or bacon drippings to the Dutch oven and let it heat up. Pat the stew meat dry and season with a generous pinch of salt and pepper. Brown the meat on all sides in a single layer, working in batches if necessary. Remove the meat and set it aside.
• Sauté the Aromatics: Add the chopped onion to the pot and cook until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
• Build the Stew: Stir in the smoked paprika, cayenne, and black pepper, cooking for about 30 seconds to "bloom" the spices. Add the diced tomatoes and stir, scraping up any browned bits from the bottom of the pot.
• Add the Liquids & Meat: Return the browned meat to the pot. Pour in the broth.
• Simmer for Tenderness: Cover the pot with the lid and place a few coals on top to create an oven effect. Let the stew simmer for at least 1-1.5 hours, or until the meat is very tender. Check and stir occasionally.
• Add the Vegetables: Add the cubed sweet potatoes, corn, and black-eyed peas. Cook for an additional 20-30 minutes, or until the sweet potatoes are tender when pierced with a fork.
• Finish with Greens: Stir in the chopped collard greens or kale. Replace the lid and let the greens wilt, about 5-10 minutes. The residual heat will cook them perfectly without making them mushy.
• Serve: Taste and adjust with salt if needed. Serve the stew hot, with a side of warm cornbread.

Enjoy this rich and deeply personal campfire experience.