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Sausage and bean casserole in Remoska with wooden ladle.
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Best Campfire Stew - Sausage and Bean Casserole

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!
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 serves
Calories 339kcal
Cost $18

Ingredients

Optional

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

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. 
  • 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.
  • 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. 
  • Bacon - Use any cut or style of bacon you like. Smoked bacon will add even more flavour. Sub with chorizo or chicken. 
  • 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. 
  • Beef Stock - Store bought stock is extra convenient, especially when out camping, or use homemade. Sub with chicken or vegetable stock. 
  • Diced Tomato - 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. 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. 
  • 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

Calories: 339kcal | Carbohydrates: 24g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 981mg | Potassium: 828mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2657IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 3mg