Derek’s Own Camp Oven Stew

Friend of Heat Beads® and camp oven extraordinaire Derek Bullock shares his very own Camp Oven Chicken Vindaloo BBQ Recipe (includes photos!).


  • 500g shin beef, diced
  • 1 onion
  • 1 medium carrot
  • 1 can diced tomatoes
  • 2 teaspoons crushed garlic
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil leaves
  • ½ cup sliced black olives
  • Salt & pepper to taste
  • 1 beef stock cube
  • 1 cup of red wine (or water if preferred)
  • Plain flour for thickening (mixed to a thick paste with water)


Put all ingredients (except wine/water) into camp oven and stir.

Add enough water or wine to make the amount of gravy you’re after. I like lots so I can sop it up with bread or damper.

Place the oven onto the Heat Beads® briquettes and cook for at least one and a half hours.

Before serving, mix the flour paste and add slowly to the stew until you reach desired consistency then cook for a further 10 minutes.

Serve and enjoy!