Individual Campfire Stew

These pretty parcels are perfect for grilling or whipping up over a campfire.


4 servings


1 egg, lightly beaten
1/4 cup ketchup
1 tablespoon Worcestershire sauce
3/4 cup dry bread crumbs
1 teaspoon seasoned salt
1 pound lean ground beef (90% lean)
2 cups frozen shredded hash brown potatoes, thawed
1 cup diced carrots
1 cup condensed cream of chicken soup, undiluted
1/4 cup milk


Prepare grill for indirect heat. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. Place each patty on a greased double thickness of heavy-duty foil (about 12 inches square); sprinkle each with potatoes and carrots.

Combine soup and milk; spoon over meat and vegetables. Fold foil around mixture and seal tightly.

Grill, covered, over indirect medium heat for 25 to 30 minutes or until a meat thermometer reads 160°F (71°C) and juices run clear. Open foil carefully to allow steam to escape.

Nutritional Information

1 serving (1 each) equals 397 calories, 15 g fat (6 g saturated fat), 129 mg cholesterol, 1,333 mg sodium, 34 g carbohydrate, 3 g fiber, 29 g protein.

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