Camp Beef Bourguignon

Camp Beef Bourguignon

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: 6 servings

There's a reason this is called "Camp Beef Bourguignon". This is not the classic Julia Child recipe which is what I would use in a kitchen, But,in camp, I want to get this recipe prepped quickly and on the fire so I can goof off doing other things. That's not to say the pot doesn't need to be attended. The briquettes or coals will need to be replace every 45 - 60 minutes depending on the weather. You will also want to check to make sure that the pot contents are constantly simmering. So, if your not planning on going far from camp and want a very hearty dish at the end of the day this will be the recipe to try.

I might add that this is probably not the recipe you will want for a typical Dutch Oven Gathering where the dishes need to be ready within 3 or 4 hours.


  • 1 can, 10oz, condensed mushroom soup
  • 1 cup Merlot or dry red wine of your choice
  • 1 cup beef stock
  • 1 cloves garlic, minced
  • 1 tsp dried thyme leaves, crushed
  • 2 cups small button mushrooms, about 6 oz
  • 2 cups baby carrots, fresh or thawed frozen
  • 1 cup frozen pearl onions, thawed
  • 6 oz bacon sliced into chunks
  • 1-1/2 to 2 lbs beef top round, 1-1/2 " thick, cut into 1" pieces


  1. Using a medium high heat saute the bacon until lightly browned.
  2. Remove to a side dish and cover.
  3. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
  4. Add the bacon back to the oven with the beef.
  5. Stir in the soup, wine, beef stock, garlic, thyme, mushrooms, carrots,and onions.
  6. Reduce heat to a simmer, and cook covered for 6 to 8 hours or until beef is fork tender.


12" Dutch Oven. This recipe calls for bottom heat only to initially saute the ingredients and to maintain a simmer for the remainder of the cooking process. If you see the beef mixture getting to dry you can add water but I prefer to add beef stock. In the traditional recipe it is recommended to use an unsliced rasher of bacon that you cut into chunks yourself.

REMINDER: Saturday, April 12, 2014, Valley Forge Black Pots Dutch Oven Gathering, Hopewell Furnace National Historic Site

Hopewell View to NorthSpecial Note: If you received an e-mail that looked like this DOG had been canceled that was an error. We were cleaning up other calendars and you might have received an erroneous message. The DOG is on!

We’re very excited about our 2014 inaugural DOG to be held at Hopewell Furnace on Saturday, April 12th, 2014. Here’s an update. We’ll be gathering at the south end of the Hopewell behind the tenant quarters.  For those participating in the DOG the entrance to the DOG is on Clement Brooke Ln. It’s a small road prior to the main entrance to the Visitors Center. You should see our Valley Forge Black Pots banner next to the road sign.

Event Map

Additional Details:
Address: 2 Mark Bird Ln, Elverson, PA 19520
DO Class:  If you are interested, Dutch oven class will begin at 10:00
Setup and Start Cooking: Noon
Serve: 2:30 -3:00
Water: The site does not have water but this is being fixed. For this DOG please bring your own water. A gas burner to heat your water will be provided.
Briquettes: Bring your own briquettes
Fire Safety: Hopewell will provide extinguishers. No fires will be allowed within 30 feet of the brush-line. Please bring your fire bucket.



The First Iron Pot Cast in Colonial America

I know everyone has been stressing over this question, “Where was the first iron pot cast in the New World”? It turns out that the first pot cast in America was in 1646 in Massachusetts.  The furnace where it was cast was the Saugus Iron Works. This has been verified through records on file with the Massachusetts Historical Society from the official records of John Winthrop, first Governor of MA. It was through his efforts and resources that the first blast furnace was constructed in Saugus, MA in 1646. Records show that the first cast was an open pot. Notice that I did not say Dutch oven as we know them today. The Saugus Iron Works is recognized as the first furnace in the “New World”.

Now the really good news. That pot exists and can be seen at the Lynn, MA Public Library. It was excavated during the archaeological dig in the 1950’s that resulted in the restoration of the Saugus Iron Works. To corroborate the find, scientists performed carbon dating on the pot which confirmed the 1646 records.

And, here it is:

Saugus Pot

Valley Forge Black Pots has New Host for DOG’s

We are so excited to announce that we have engaged in a partnership with Hopewell Furnace National Historic Site. This is such a great opportunity for us and we want to thank Edie Shean-Hammond, Superintendent, and Frances Delmar, Historian, Hopewell Furnace National Historic Site. Besides having a regular place to have DOG’s another reason this is an important relationship is the historical connection between the production of cast iron products and our use of Dutch ovens today. It’s plausible that Dutch ovens might have been produced at Hopewell Furnace. Wouldn’t it be cool if we could claim Pennsylvania as the home of the American Dutch oven? I think some research is in order.

In addition to the DOG’s we will conduct Dutch oven classes We are going to start out with Dutch Ovens 101 where we’ll talk about Dutch oven basics, care, temperature control, equipment needed to get started and of course we will tie in some history that can be related to the history of Hopewell Furnace. We hope to have some of the Hopewell staff in the class.

And, of course, we have the opportunity to engage the public and introduce them to the history and use of Dutch ovens.

Please take some time to take a look at the link below that will tell you more about Hopewell Furnace:

Hopewell Furnace National Historic Site


A Variation on the Mountain Man Breakfast

Gary House has another video that’s worth taking a look at. The mountain man breakfast is one of my favorite recipes and there are so many ways to put one together. Here’s a variation from Gary at his cooking-outdoors site. I’ll be trying this one this weekend.