This is the easiest Sausage and Bean Casserole you’ll make! The best campfire stew that cooks itself, straight over coals or gas, with simple and adaptable camping ingredients. Just add damper!
This recipe is proudly sponsored by Remoska.
Why We Love This
This sausage and bean casserole is filling and satisfying, using common camping ingredients, it’s perfect with leftover sausages. It’s so adaptable to work with whatever you have on hand.
You can make it just about anywhere – from a campfire Dutch oven to a stovetop cooker like the Remoska Tria.
This amazing recipe will easily feed a crowd of hungry campers, otherwise use it as a batch recipe and freeze in portions for later.
What is Campfire Stew?
Campfire stew is the go to dish when you’ve got a big group of family or friends camping in the outback or even glamping in an Airbnb.
Each person has their unique take on the stew, with our favourite version being a sausage and bean casserole. We’ve usually got baked beans, sausages and vegetables with us – so it’s perfect for using everything up. Especially if it’s the last night of your trip, and you don’t want to lug back a heap of food!
The beauty of this dish is it suits all types of travelling. If you’re camping – pop it in your Dutch oven over the fire, or if you’re in a shack or caravan, pop it in a deep dish like a Remoska tria and cook it on a portable gas or electric cooker.
P.S. Looking for more dishes you can cook in a Remoska? Check out our Top 10 Must Have Remoska Recipes.
What You’ll Need
- Sausages – This recipe is a great way to use up leftover BBQ sausages, or you can cook them fresh just for this recipe. Sub with chuck steak if you prefer. If you do, you may need to extend the cooking time until soft and tender.
- Bacon – This adds extra flavour to the stew. Use any cut or style of bacon you like. Smoked bacon will add even more flavour. Sub with chorizo or chicken.
- Veggies – We use onion, garlic, celery, carrot and potatoes. Use them all, or mix and match with whatever you have on hand. Feel free to add extra greens like spinach, kale, zucchini, peas, corn – anything you like!
- Mushrooms – We love them because they soak up all the delicious flavour in the stew! Use any kind of mushroom you like or leave them out if you prefer.
- Beef Stock – Store bought stock is extra convenient, especially when out camping, but you can always use your own homemade stock if you have some on hand. Sub with chicken or vegetable stock.
- Diced Tomato – A simple tin of diced tomato will do the trick, otherwise sub with fresh diced tomatoes and 1-2 tbsp tomato paste.
- Baked Beans – We love using the ham or BBQ flavours for added depth to the stew. Just pour them in and you’re ready to go! No need to soak or soften like dried beans. Feel free to sub with any tinned beans or legumes you prefer. If using dried beans, it’s best to soak them overnight before cooking.
How to make Sausage and Bean Casserole:
- Heat up vegetable oil in a deep pan, such as a remoska or camp oven. Cook sausages (skip step if using leftovers) on high, until cooked, around 10-15 minutes.
- Add onions and garlic, cook until translucent (3 minutes). Add bacon and cook for another 3 minutes until just cooked through.
- Add chopped celery, carrots, potatoes and give a quick mix. Add mushrooms and cooked sausages, stirring through gently to avoid breaking.
- Pour in beef stock and bring to a boil. Reduce to a simmer for 30 minutes with lid on (raise away from the coals to lower heat if cooking on a campfire). Stir every 5-10 minutes to make sure nothing is sticking to the bottom.
- Check the potato is cooked through, then add the diced tomatoes and baked beans and give everything a good stir. Bring to the boil again, then reduce heat and simmer uncovered for another 15-30min. If you want a thicker casserole, add the cornstarch slurry here and mix through. Serve immediately while hot. Top with a sprinkle of salt and pepper and dip in a big chunk of damper or crusty bread.
Wandercook’s Tips
- Cooking Over Campfire – Pop the lid on and stir every 10-15 minutes so nothing catches on the bottom. If it’s cooking too quickly, raise the camp oven higher away from the coals.
- To Serve – Tear off a chunk of damper (Aussie camp bread similar to British suet dumplings) and cover with stew. It’ll soak up all that delicious flavour and make the stew go even further!
- Storage – This stew will last for 2-3 days if stored in an airtight container in the fridge. To freeze campfire stew, portion out into freezer proof containers and use within 2-3 months.
- Chunky Stew – If you want a chunky finish, cut the vegetables larger. They’ll take a little longer to cook, but be less likely to break down as the stew cooks.
- Need dessert? Pair it with our cheat’s vanilla slice – we love making this for the fam every camping trip!
FAQs
How can I thicken campfire stew?
Add a cornstarch or flour slurry or cook for extra time to help the sauce reduce and thicken more.
Can I make this in a slow cooker?
Absolutely! Follow the first half of the recipe and cook the onions, garlic, bacon and sausages… or just throw everything in the slow cooker and press start?
Can I cook it over a campfire?
Yes you can, though you will need to use a cast iron camp oven suitable for cooking directly over the coals. To control the heat, you can either add hot coals on top of the camp oven lid to increase the temperature, or raise the camp oven higher away from the coals to reduce the heat.
Variations
- Make it Breakfast – Break in some eggs directly into the stew and allow them to cook “poached” style for around 5-10 minutes before plating them up together with some of the stew.
- Use Italian Sausages – Like our creamy Italian sausage pasta – you can cook this with flavoured sausages that will allow extra flavour to develop in the dish.
- Make it Spicy – Add a tbsp of gochujang paste, or add a few extra Korean seasonings just like our gochujang jjigae (Korean gochujang stew)!
- More leftover sausages? Make curried sausages next!
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★ Did you make this recipe? Please leave a comment and a star rating below!
Servings: 8 serves
Calories: 339kcal
Cost: $18
Ingredients
- 1 L beef stock 33floz
- 600 g baked beans 21oz (1 big tin, or two small tins), use ham sauce or bbq sauce for extra flavour
- 1 onion chopped
- 1 celery stalk chopped
- 2 carrots chopped
- 3 potatoes medium size, chopped
- 2-4 slices bacon chopped
- 6 sausages cooked and chopped – leftover bbq sausages work great
- 5 mushrooms chopped
- 400 g diced tomatoes 14oz (1 tin)
- 2 cloves garlic
- 1 tbsp vegetable oil
Optional
- 2 tbsp cornstarch / cornflour or flour dissolved in 2-3 tbsp COLD water, to thicken stew
- Salt and pepper to taste
Instructions
- Heat up vegetable oil in a deep pan, such as a remoska or camp oven.1 tbsp vegetable oil
- Cook sausages (skip step if using leftovers) on high, until cooked, around 10-15 minutes.6 sausages
- Add onions and garlic, cook until translucent (3 minutes). Add bacon and cook for another 3 minutes until just cooked through.1 onion, 2 cloves garlic, 2-4 slices bacon
- Add chopped celery, carrots, potatoes and give a quick mix. Add mushrooms and cooked sausages, stirring through gently to avoid breaking.1 celery stalk, 2 carrots, 3 potatoes, 5 mushrooms
- Pour in beef stock and bring to a boil. Reduce to a simmer for 30 minutes with lid on (raise away from the coals to lower heat if cooking on a campfire). Stir every 5-10 minutes to make sure nothing is sticking to the bottom.1 L beef stock
- Check the potato is cooked through, then add the diced tomatoes and baked beans and give everything a good stir. Bring to the boil again, then reduce heat and simmer uncovered for another 15-30min. If you want a thicker casserole, add the cornstarch slurry here and mix through.600 g baked beans, 400 g diced tomatoes, 2 tbsp cornstarch / cornflour
- Serve immediately while hot. Top with a sprinkle of salt and pepper and dip in a big chunk of damper or crusty bread.Salt and pepper
Video
Recipe Notes
- Cooking Over Campfire – Pop the lid on and stir every 10-15 minutes so nothing catches on the bottom. If it’s cooking too quickly, raise the camp oven higher away from the coals.
- To Serve – Tear off a chunk of damper (Aussie camp bread similar to British suet dumplings) and cover with stew.Â
- Storage – This stew will last for 2-3 days if stored in an airtight container in the fridge. To freeze campfire stew, portion out into freezer proof containers and use within 2-3 months.Â
- Chunky Stew – If you want a chunky finish, cut the vegetables larger. They’ll take a little longer to cook, but be less likely to break down as the stew cooks.
- Sausages – Use leftover BBQ sausages, or cook them fresh. Sub with chuck steak if you prefer. If you do, you may need to extend the cooking time until soft and tender.Â
- Bacon – Use any cut or style of bacon you like. Smoked bacon will add even more flavour. Sub with chorizo or chicken.Â
- Veggies – Mix and match with whatever you have on hand. Feel free to add extra greens like spinach, kale, zucchini or peas!
- Mushrooms – Use button, swiss brown or any other kind of mushroom you like. Omit if you prefer.Â
- Beef Stock – Store bought stock is extra convenient, especially when out camping, or use homemade. Sub with chicken or vegetable stock.Â
- Diced Tomato – Sub with fresh diced tomatoes and 1-2 tbsp tomato paste.Â
- Baked Beans – We love using the ham or BBQ flavours for added depth to the stew. Feel free to sub with any tinned beans or legumes you prefer. If using dried beans, it’s best to soak them overnight before cooking.Â
- Make it Breakfast – Break in some eggs directly into the stew and allow them to cook “poached” style for around 5-10 minutes before plating them up together with some of the stew.
- Use Italian Sausages – Like our creamy Italian sausage pasta – you can cook this with flavoured sausages that will allow extra flavour to develop in the dish.
- More leftover sausages? Make curried sausages next!
Nutrition
Nutrition Facts
Best Campfire Stew – Sausage and Bean Casserole
Amount per Serving
Calories
339
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
51
mg
17
%
Sodium
981
mg
43
%
Potassium
828
mg
24
%
Carbohydrates
24
g
8
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
17
g
34
%
Vitamin A
2657
IU
53
%
Vitamin C
9
mg
11
%
Calcium
81
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments
Billy
11/07/2021 at 7:38 pmThis is a great campfire recipe! I kept this in my list for the next camping trip. Thank you so much!!
Wandercooks
12/07/2021 at 9:51 amAh you’re very welcome 😀