Ingredients
Equipment
Method
Prep the meat
- If using ground beef, form into 4 patties; if using stew meat, divide into 4 portions.
Build the foil packets
- On each foil sheet, layer potatoes, carrots, onions, and green beans.
- Place the meat on top of the vegetables.
- Season with salt, pepper, and garlic powder, then top with 1 tablespoon butter.
- Fold foil into sealed packets so steam stays inside.
Cook and serve
- Place packets on a campfire grate over medium heat for 25-30 minutes, flipping halfway, until you see steaming through the foil and the potatoes are tender.
- Let packets cool for 5 minutes so juices thicken slightly and the foil is safer to open.
- Carefully open and serve while hot, with visible steam rising from the contents.
Notes
Pro tip: Slice potatoes and carrots evenly so everything finishes at the same time, and seal the edges firmly to prevent leaks. Store leftovers in the refrigerator up to 3 days; reheat in the oven or skillet until hot. Freezing is not recommended because foil-packed vegetables can soften further after thawing. For a lighter option, use lean ground beef and reduce butter to 2 tbsp total across all packets.
