There are some things about that recipe above I would do differently (i.e. you have to flour and brown the beef first, and mushrooms don't belong in beef stew, even though I like mushrooms).

So, here's what my wife does. We also do this camping in a Dutch oven, and it's fantastic as a camp meal, also you cook it at a higher temp and less time while camping.

3 T flour
1 ½ pounds beef stew meat
2 T vegetable oil
1 large onion (diced)
2-3 t. minced onions
½ t. dried thyme
2 bay leaves
1 t. dried parsley
1 T. Montreal Steak Seasoning
2 cans tomato soup
2 cans beef broth
1 can diced tomatoes
1 pkg. brown gravy mix
1 t. beef bouillon
2 large potatoes, peeled and cubed
1 ½ c. sliced carrots
1 T. Worcestershire Sauce
2 or 3 dashes of Tabasco Sauce
1 T. onion powder
1-2 t. paprika
Salt and pepper to taste

Put the meat, flour, and about 1 t. salt in a gallon ziplock bag, close, then squish around until all pieces of meat are well coated.

Heat the oil to a large skillet on medium-high heat, and then add the beef (half at a time), and brown. Put the browned beef into a crock pot. Add the rest of the ingredients, mix well, then allow to cook on a low setting for about 6 hours.