Dutch Oven Campfire Recipes - Traveland RV Blog

A Dutch Oven is perfect for campfire cooking while you are RVing! You can easily simmer, sear, steam, or sauté anything you desire, and cleanup is exceptionally short and simple!

How To Use A Dutch Oven

Using a Dutch Oven to cook meals over the campfire is a method used commonly by campers who are off grid, or boondocking!

Household Dutch Ovens are different than Camping Dutch Ovens. Make sure your Dutch Oven is completely cast iron, with support legs, a flat bottom and a flat flanged lid so that coals can be placed on top. Helpful accessories for a Dutch Oven include a lid lifter, grilling gloves, metal tongs, liners and parchment paper, or even a tripod stand.

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Dutch Oven Recipes

Ingredients

1/2 cup butter
9 eggs
1 1/2 cups milk
1 tablespoon vanilla
lemon zest
1 1/2 cups of flour
1/2 teaspoon salt
4 cups berries
1/4 cup powdered sugar
Lemon juice

Dutch Oven Baby

Instructions

In a large bowl, combine eggs, milk, vanilla, and lemon zest. Add flour, salt, and whisk together to blend.
Once the coals are hot, place 8 coals directly under the dutch oven. Add the butter and allow it to melt, then add the batter to the pot, cover and add 16 coals to the top of the lid.
Rotate the lid 1/4 turn every 5 minutes to allow the Dutch baby to cook, about 25 minutes. Once the lid is removed it will fall. Remove from heat, cover in berries, powdered sugar and lemon juice and enjoy!

Ingredients

1 tablespoon butter
2 tablespoons olive oil
1 small onion
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 eggs, beaten
1/4 cup milk
1 cup shredded cheddar cheese
1 sliced avocado
3 cherry tomatoes

Tomato and Avocado Frittata

Instructions

Preheat the Dutch oven with about 17 coals on top and 8 on the bottom.
Melt the butter and oil, then add the garlic and onion and cook until soft.
Add the spices, then add the beaten egg and milk mixture by pouring it over the garlic and onion mixture in the Dutch Oven.
Cover and bake until the frittata is firm, about 10 minutes.
Add the cheddar cheese, replace lid and continue cooking until the cheese melts.
Top with avocado and cherry tomatoes and serve warm.

Ingredients

2 lbs stew meat
1 Large onion
4-6 cloves garlic, minced
3-4 carrots, chopped
1-2 stalks of celery, chopped
4-5 potatoes, chopped
1 cup sliced mushrooms

24oz beef stock
2 tablespoons flour for thickening
1-2 bay leaves
1 tsp onion powder
1 tsp garlic powder
Salt & pepper to taste
Olive oil

Dutch Oven Beef Stew

Instructions

Add flour and seasonings into a sealable plastic bag, then drop bite sized pieces of stew meat into the bag, seal and shake to coat the meat pieces evenly.
Put the flour coated stew meat into the pre heated dutch oven to brown
Cut the vegetables while the meat browns, remembering to stir the meat so it cooks evenly.
Add the beef stock, bay leaves, vegetables, pepper and salt, stir and then cover with the lid.
Place about 8 coals under and 12 coals on the pot to bring it to a simmer.
Cook for about 1.5 hours, until the meat is tender, adding additional broth if necessary.

Ingredients

14 frozen dough dinner rolls, cold but thawed.
1/4 cup butter, melted
2 cups grated cheddar cheese
8 pieces cooked bacon, in small

Bacon Cheese Pull Apart Bread

Instructions

Cut each roll in half, then melt the butter in the Dutch oven.
Roll cut rolls in butter until coated, then arrange in pan.
Sprinkle with cheese and bacon.
Cover with lid and allow to rise until dough doubles size.
Place 16 coals on the top, and 8 on the bottom to achieve 350 degrees F.
Bake for 20-25 minutes.

Ingredients

1/2 cup butter
1 cup self rising flour
1 cup sugar
1 cup milk
29oz can of sliced peaches
Cinnamon

Peach Cobbler

Instructions

Line the Dutch oven with aluminum foil and preheat over coals while melting butter.
Mix the flour, sugar and milk and pour over the melted butter.
Add 1 large can of peaches and juice on top, then sprinkle with cinnamon.
Place lid on oven and cover with hot coals. Cook for 1 hour.