BUSH COOKING: Jess’s Camp Oven Casserole (with an Italian twist!)



  • Diced Flank Steak (from @Our Cow, of course)
  • Couple of beef stock cubes
  • Diced onion
  • Crushed Garlic
  • Thyme
  • Liquid beef stock
  • A good splash of red wine
  • Some tinned tomatoes (you can use diced or crushed)

Italian Topping

  • Ravioli
  • Bacon Mince
  • Couple of handfuls of cheese
  • Breadcrumbs


  • Into your camp oven, you’re going to toss the Casserole ingredients.
  • Give it a good stir, pop the lid on, and place it on a bed of coals from your campfire, and add some extra coals to the lid.
  • Cook it for an hour (less, if you’ve got a smaller camp oven than we do), and then it’s time for the Italian Twist!
  • In a separate bowl, mix together some ravioli, bacon mince (this is from Our Cow too, and it’s amazing!), and a couple of good handfuls of cheese.
  • Give your casserole another good stir, then pour your cheesy ravioli mix on top, and spread it over the casserole to form a lid.
  • Sprinkle on some extra cheese and some breadcrumbs for an extra crunch.
  • Place your camp oven back on the coals, and put a good load of hot coals on the lid, to melt that cheese and make the breadcrumbs nice and crispy.
  • Cook that for a further 15 minutes, so the cheese melts and that ravioli cooks through nicely.
  • Serve and enjoy!


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