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Campfire Hot Dog Stew (aka Hoover Stew)

  • Author: Melissa Lynn


A tasty, fun recipe that’s perfect for camping or feeding a crowd on a budget.


Units Scale
  • 2 tablespoons butter
  • 1 tablespoon cooking oil (I like avocado oil)
  • 1 package of hot dogs, sliced (about 12 ounces; a little more or less is fine)
  • 1 small or 1/2 large onion, diced
  • 2 large cloves of garlic, minced (about 1 tablespoon if using pre-minced garlic)
  • 2 carrots, peeled and thinly sliced
  • 1 extra large or 2 medium-sized potatoes, peeled and chopped into 1-inch chunks
  • 1 cup short pasta like elbow macaroni, rotini, or penne
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 cup of fresh, frozen, or canned corn kernels
  • 4 cups of beef broth
  • 12 bay leaves
  • 1 teaspoon all-purpose seasoning
  • 2 teaspoons chili powder
  • 8 ounces of shredded cheese for topping


  1. Heat a Dutch oven or other heavy-bottomed pot over medium heat. Add the butter and oil to the pot. Add the sliced hot dogs, and sauté for 2-3 minutes or until the hot dogs are lightly browned. Remove the hot dogs to a plate.
  2. To the same pot, add the onions, carrots, and potatoes. Cook the vegetables in the remaining oil and butter mixture for 7-8 minutes or until the vegetables are starting to soften. Add a little bit of extra oil if necessary.
  3. Return the hot dogs and the remaining ingredients (except for the cheese) to the pot. Bring to a gentle boil. Place the lid on the pot slightly ajar. Allow the stew to cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
  4. Before serving, taste the stew and adjust the seasonings (it’s hot so be careful!).
  5. If serving with cheese, you can stir the cheese into the stew at this point for a creamy stew, or you can serve it in bowls and allow everyone to top their individual bowls with cheese.