If you think that camping food is limited to roasted marshmallows and hot dogs, it's time to redefine your outdoor dining experience.

Gourmet campfire cooking is not only possible, it can transform your campsite into an open-air kitchen producing flavors that rival those of home-cooked meals. Here’s how to elevate your outdoor meals with a touch of gourmet, complete with full recipes for a sumptuous campfire paella and a rich Dutch oven red wine braised beef.

Choosing the Right Cookware

Before diving into the recipes, ensure you have the right tools. A heavy-duty cast iron skillet and a Dutch oven are essentials for gourmet campfire cooking. They distribute heat evenly and can withstand the direct heat of a campfire.

Managing Your Cooking Fire

A successful campfire for cooking requires coals more than flames. Start your fire early, letting it burn down to a bed of hot coals that provide consistent heat. Keep a small supply of wood nearby to manage the heat as needed.

Recipe 1: Campfire Paella

Ingredients:

• 2 cups of paella rice or short-grain rice
• 4 cups chicken broth
• 1 lb chicken thighs, cut into pieces
• 1 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned and de-bearded
• 1 large onion, finely chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1/2 cup frozen peas
• Saffron threads (a pinch)
• 1/2 tsp smoked paprika
• Olive oil
• Salt and pepper
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Place your cast iron skillet over the campfire, and heat olive oil.
2. Add chicken pieces seasoned with salt and pepper, frying until browned. Remove and set aside.
3. In the same skillet, add onion, garlic, red and green peppers, and cook until soft.
4. Stir in tomatoes and cook for a couple of minutes before adding rice, saffron, and paprika.
5. Return the chicken to the skillet, add shrimp, mussels, and pour in the chicken broth.
6. Cook uncovered over the campfire, without stirring, until the rice is tender and seafood is cooked through, about 20-25 minutes.
7. Five minutes before the paella is done, sprinkle frozen peas on top.
8. Remove from the heat, cover with aluminum foil, and let sit for a few minutes.
9. Garnish with fresh parsley and lemon wedges before serving.

Recipe 2: Dutch Oven Red Wine Braised Beef

Ingredients:

• 2 lbs beef chuck, cut into large chunks
• 1 bottle red wine
• 2 cups beef broth
• 2 onions, chopped
• 4 carrots, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper
• Olive oil

Instructions:

1. Heat olive oil in a Dutch oven over the campfire. Season beef chunks with salt and pepper, then sear on all sides until browned. Remove and set aside.
2. In the same Dutch oven, add onions and garlic, cooking until they soften.
3. Return the beef to the Dutch oven, add carrots, bay leaves, thyme, wine, and beef broth.
4. Cover and let simmer over the campfire for about 2-3 hours, adding more coals as needed to maintain a consistent low heat.
5. Once the beef is tender and the sauce has thickened, adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh herbs if desired.