Warm up any winter campsite with this hearty elk and beef stew loaded with organic vegetables, morel mushrooms, and wild leek or garlic garnish. Designed for fast outdoor cooking, this winter stew is perfect for hunters, hikers, and cold-weather campers who want a hot, spicy, and nourishing meal made right in a cast-iron Dutch oven.
This recipe is built for cold temperatures and long days outside. The combination of elk (or beef), potatoes, carrots, celery, and onions creates a naturally rich broth, while morel mushrooms add an earthy, wild flavor. Wild leeks or ramps give the stew a bright, garlicky finish. Everything cooks quickly in cast iron, making this one of the easiest and most satisfying outdoor soups for winter.
Prep Time: 10–15 minutes
Cook Time: 25–35 minutes
Servings: 4–6
This winter soup can be made mild or very spicy:
Mild: smoked paprika only
Medium: add a pinch of cayenne
Hot: add chili oil or crushed red pepper when serving
Great for groups with different heat preferences.
For a warm, natural beverage:
Black tea (Assam or English Breakfast) for a strong, earthy flavor
Optional Wild Option: spruce-tip tea (only if you can identify safely)
This creates a complete winter campsite meal that warms both body and mind.
Only forage morels and wild leeks if you are 100% confident in identification.
False morels and many lookalike plants are toxic.
When unsure, use store-bought morels and green onions — the flavor stays authentic and safe.
Warm up any winter campsite with this hearty elk and beef stew loaded with organic vegetables, morel mushrooms, and wild leek or garlic garnish. Designed for fast outdoor cooking, this winter stew is perfect for hunters, hikers, and cold-weather campers who want a hot, spicy, and nourishing meal made right in a cast-iron Dutch oven.
This recipe is built for cold temperatures and long days outside. The combination of elk (or beef), potatoes, carrots, celery, and onions creates a naturally rich broth, while morel mushrooms add an earthy, wild flavor. Wild leeks or ramps give the stew a bright, garlicky finish. Everything cooks quickly in cast iron, making this one of the easiest and most satisfying outdoor soups for winter.
Prep Time: 10–15 minutes
Cook Time: 25–35 minutes
Servings: 4–6
This winter soup can be made mild or very spicy:
Mild: smoked paprika only
Medium: add a pinch of cayenne
Hot: add chili oil or crushed red pepper when serving
Great for groups with different heat preferences.
For a warm, natural beverage:
Black tea (Assam or English Breakfast) for a strong, earthy flavor
Optional Wild Option: spruce-tip tea (only if you can identify safely)
This creates a complete winter campsite meal that warms both body and mind.
Only forage morels and wild leeks if you are 100% confident in identification.
False morels and many lookalike plants are toxic.
When unsure, use store-bought morels and green onions — the flavor stays authentic and safe.
