Campfire Vegetable Stew with Pork and Potatoes in a Cauldron

Rich, juicy, and bright, with all the flavor of summer! This campfire vegetable stew, cooked in a cauldron with pork and potatoes, will feed even the biggest crowd. Use whatever meat and vegetables you like — that's the beauty of it, the dish turns out a little different every time.

Pearl

Recipe author

Vegetable stew in a cauldron with meat and potatoes on a campfire

Composition / ingredients

Servings:

Pork

Potatoes

Eggplant (large)

Onion

Carrots

Tomatoes

Green string beans

300

Garlic

Salt

Vegetable oil

Dry spices

Fresh herbs

Water

900

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 41 % 7 g

Carbohydrates 29 % 5 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make campfire vegetable stew with pork and potatoes in a cauldron? Start by gathering everything on the ingredient list. I used boneless pork, but beef or even poultry works just as well. Feel free to swap the vegetables to suit your taste — I usually go with eggplant, young green beans, and bell pepper.
Step 2:

Rinse the meat and pat it dry with paper towels to remove any excess moisture. Cut the pork into small, evenly sized pieces. Set up the cauldron over the fire, pour in a neutral vegetable oil, and heat it well. Add the pork and let it start to sear.
Step 3:

Stirring now and then, cook over high heat until the pieces turn a golden, appetizing brown.
Step 4:

Peel the onions and cut them into large chunks. Add them to the cauldron in an even layer without stirring. Pour in 40–50 ml (about 3 tablespoons) of water, cover with the lid, and leave over a moderate fire for 5–10 minutes.
Step 5:

Meanwhile, prep the rest of the vegetables. Peel the carrots and garlic. Halve the bell peppers and remove the cores — using peppers of different colors makes the finished stew look even more inviting. Slice the carrots into rounds, cut the peppers into half-rings or strips, and cut each garlic clove into 2–4 pieces. Add it all to the cauldron, stir, and cook covered for about 10–15 minutes.
Step 6:

Peel the potatoes and trim the stem end off the eggplant. Cut the potatoes and eggplant into large chunks. Rinse the tomatoes and cut them into 4–8 pieces. Add everything to the cauldron.
Step 7:

Trim the stringy tips off the bean pods if there are any — young pods usually don't have them. Cut the beans into short pieces and add them to the cauldron. Season everything with salt to taste, add pepper, and sprinkle in your favorite spices. I used 1/2 teaspoon each of cumin, paprika, khmeli-suneli (a Georgian herb blend), and a meat seasoning.
Step 8:

Pour in the water. I added a little under 1 liter (about 4 cups); use more if you'd like a soupier stew. Stir everything well. Once it comes to a boil, pull a few logs out from under the cauldron, cover with the lid, and let it simmer gently until all the vegetables are tender — this usually takes about 1 hour.
Step 9:

Lift the lid every so often to check that the potatoes and beans are cooked through — you may need a little more or a little less time. When the stew is ready, uncover the cauldron and let it sit over the smoldering embers for 5–10 minutes so it soaks up that campfire aroma. Scatter finely chopped fresh herbs over the top.
Step 10:

Give it a stir and let it rest for a few minutes. That's it — serve and enjoy!

You can adjust the amount of any ingredient to taste. Leave out the potatoes for a lighter stew. Enjoy!
Instead of fresh tomatoes, you can use ketchup, canned tomatoes, or tomato paste — adjust the amount to your liking.
Want to take the bitterness out of eggplant? Cut it into slices, rounds, or cubes, sprinkle with salt, and let it sit for about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and it's ready to cook.
For the best flavor, use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.