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.
Reading: Campfire stew dutch oven recipe
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.
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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.
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.
- 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!
- 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!
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