Back in the early 1970s, I was in the Boy Scouts in the San Francisco Bay Area. We used to make pot-free meat and vegetable stew on our campouts.
Into a sheet of aluminum foil, we would wrap a handful or two of raw sliced veggies (carrots, green beans, etc.) along with some kind of meat.
You can use ground beef, small beef chunks, chicken slices, or pieces of fish. Then you carefully fold over the edges of the foil a couple of times, in order to create a secure seam.
The nice thing about this technique is that you can make up the foil pouches in advance, in the comfort of your home, and then just keep them in a cooler until you are ready to cook them on your campfire coals.
Be sure that the fold in the foil faces up, because you want to keep all the juice from your meat and vegetables inside the aluminum.
Usually it takes about half an hour for the meat and veggies to cook through.
There are lots of variations you can try on this basic idea, such as including a bit of stewed tomato, or toasting a bit of sourdough bread over your campfire, that you can then dip into the beef and vegetable broth.
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