7 Dutch Oven Meals That Feed a Whole Camp

One Pot, Real Coals, Big Meals

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A cast iron camp Dutch oven turns a pile of coals into an oven, a stove and a slow cooker. It holds heat evenly, so one pot can feed a crowd and keep food warm while people arrive late. Lodge's guide notes that coals go on both the top and bottom of the oven and that quality briquettes give the steadiest temperature. A common starting point for a 10-inch oven at about 350 degrees is 14 briquettes on the lid and 7 underneath. Spread the coals evenly, rotate the lid a quarter turn partway through, and lift it carefully so ash does not fall in. The seven meals below are classic camp dishes built on general cooking knowledge, so adjust times to your pot, weather and fuel. Check often until you learn how your oven behaves.

Beef Chili

Chili is the camp dish that gets better the longer it sits. Brown ground beef or cubed chuck in the oven with onions and garlic, then add canned tomatoes, beans, chili powder, cumin, smoked paprika and a splash of beer or broth. Simmer with coals mostly underneath for an hour or more, stirring occasionally so the bottom does not scorch. Taste near the end and adjust salt and heat. Serve with cornbread, shredded cheese and sliced onions so everyone can customize their bowl. Chili feeds a large group with little effort and holds well if people are late to dinner. Leftovers make a great breakfast the next morning, spooned over eggs or a baked potato.

Beef Stew

A stew rewards patience, which is what camp evenings are for. Brown chunks of beef chuck in oil, then add onions, carrots, potatoes and celery with broth, a bay leaf and thyme. Cover and cook with coals on the lid and underneath for two to three hours, until the meat is tender. A spoonful of flour or tomato paste thickens the broth. Add a splash of red wine or Worcestershire sauce for depth. Keep the lid closed as much as possible to hold heat, and add a few coals every 30 to 45 minutes to maintain temperature. Serve with crusty bread. It is a comforting meal after a cold day on the trail, and it makes the whole campsite smell like a kitchen.

Jambalaya

Jambalaya is a one-pot rice dish that suits a camp Dutch oven well. Brown andouille sausage and chicken pieces, add onion, bell pepper and celery, then stir in garlic, Cajun seasoning and tomatoes. Add rice and broth, bring to a simmer, then cover and cook until the rice is tender and the liquid is absorbed, usually about 25 to 30 minutes. Shrimp can go in near the end. Do not stir too often, or the rice will turn gummy. Hot sauce on the side lets people adjust the heat. The dish feeds a crowd from a single pot, and cleanup is easy. It tastes like a celebration without requiring more than a few simple ingredients and a steady bed of coals.

Biscuits and Gravy

Warm biscuits baked in a Dutch oven are a camp morning treat. Mix flour, baking powder, salt, cold butter and milk or buttermilk, then cut or drop the dough into a greased or parchment-lined oven. Bake with more coals on the lid than underneath, about 10 to 12 on top and 6 below for a 10-inch pot, until the tops are golden. For gravy, brown breakfast sausage in a skillet, stir in flour, then add milk and simmer until thick. Season with plenty of black pepper. Check the biscuits early, since the bottoms can burn if coals are too hot. The smell of fresh bread draws everyone out of their tents. It is a hearty start before a long hike.

Breakfast Casserole

A breakfast casserole feeds a hungry group without any flipping or timing of individual eggs. Layer browned sausage or bacon, diced potatoes or hash browns, peppers, onions and cheese in the oven, then pour over a mixture of beaten eggs and milk. Cover and cook with coals on top and bottom for 45 minutes to an hour, until the eggs are set and the top is golden. Prepare the egg mixture at home in a jar to save time. Let it stand for five minutes before serving so it holds its shape. Serve with salsa and hot sauce. The dish keeps well, and leftovers can be wrapped in tortillas for the trail. It turns eggs and potatoes into a feast.

Pot Roast With Root Vegetables

Pot roast is a classic Dutch oven meal because the heavy lid traps moisture and tenderizes tough cuts. Sear a chuck roast on all sides, then surround it with onions, carrots, potatoes and garlic. Add broth, a splash of red wine or vinegar, and herbs like rosemary and thyme. Cover and cook slowly, with about two-thirds of the coals on top, for three to four hours, until the meat falls apart. Replenish coals as they burn down. Rest the roast, then slice or shred it and spoon the juices over. It is a meal that needs little attention once it is set, which makes it good for a day spent fishing or hiking. Leftovers make excellent sandwiches.

Peach Cobbler

Dessert from a Dutch oven is one of camping's best surprises. Pour canned or fresh peaches into the bottom of a greased oven, then top with a simple batter or a layer of cake mix and butter, sprinkled with cinnamon and sugar. Bake with most coals on the lid, about 14 on top and 7 below for a 10-inch oven at 350 degrees, for 30 to 45 minutes until the top is golden and bubbling. Check early, since sugar burns quickly. Serve warm with vanilla ice cream if you have a cooler, or with whipped cream. Berries and apples work well too. The smell of butter, fruit and cinnamon rising from the pot is reason enough to learn the technique.

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