One of the biggest adjustments to van life or RV living is rethinking how you cook. Without the luxury of a full kitchen, meals need to be simple, efficient, and mess-free—without compromising on taste. That’s why one-pot meals have become a staple while living on the road. Today we’re sharing one of our new favorites: a hearty, comforting “dump stew” that’s perfect for van life cooking.
This summer, while exploring Alaska with our friends (@life.of.mozza on Instagram), we discovered a game-changing van life hack: an Instant Pot that doubles as a slow cooker, as well as a rice maker, steamer, sauteer, and more. This small but mighty appliance fits easily in most vans or RVs and opens up a whole world of meal possibilities. We’ve used an Instant Pot at home before, but seeing it in action on the road had us rethinking everything. The Instant Pot comes in 3-quart and 6-quart sizes, both compact enough for mobile living.
And let’s be honest—anything that lets you throw in your ingredients, press a button, and go about your day is a win in our book.
This hearty stew, which we’re fondly calling Yannerella Yahtzee (named after our friends), is a “one-pot dump meal.” It’s the ultimate no-fuss van life dinner: minimal chopping, zero sautéing, and all the ingredients go straight into the pot. Set it and forget it.
Why This Stew Is Perfect for Van Life:
- One pot, less mess: Fewer dishes means less water used and quicker clean-up.
- Versatile cooking options: Can be made in an Instant Pot, over the stove, or in a Dutch oven.
- Customizable ingredients: Use what you have on hand—perfect for off-grid or remote locations.
- Comfort food for cold nights: Especially ideal for fall and winter camping trips.
If you’re not traveling with an Instant Pot, don’t worry. This recipe works just as well on the stovetop or in a Dutch oven. We can’t wait to try it over a campfire, but of course, that depends on fire restrictions wherever we’re camped. Hopefully those lift soon so we can enjoy more open-fire meals under the stars.
This dump stew can feed a crowd and is sure to impress. It’s warm, filling, and easy to make whether you’re parked in the mountains, by the ocean, or tucked into a forest clearing.
We hope you enjoy this recipe from our friends. Let us know in the comments if you make it!
One-Pot Cowboy Stew (aka Yannerella Yahtzee)
Ingredients:
- 1 lb ground beef or turkey (or leave out if vegetarian)
- 1 can petite diced tomatoes
- 1 can black beans
- 1 can dark red kidney beans
- 1 can ranch style beans
- 1 can corn (drained)
- 1 can hominy (drained)
- 1 packet (2 tbsp) taco seasoning
- 1 packet (2 tbsp) ranch seasoning
- Toppings: Shredded cheese, tortilla chips, sour cream, and whatever else you please!
Optional Subs or Bonuses
- 1 can cannellini beans
- 1 can chili beans
- 1 can garbanzo beans
- 1 can mild or hot Rotel
- 1 can Italian seasoned diced tomatoes
Directions:
- Slow-cooker (Instant Pot) Method: Put all ingredients in the slow cooker. Set to low for 6-8 hours or high for 4-6 hours. Fuggetaboudit… then remember it when the timer goes off. Serve hot, top with cheese, and enjoy with tortillas and/or tortilla chips.
- Stove Top/Dutch Oven Method: Brown ground beef in pot/Dutch oven, then add both seasoning packets. Add all additional cans and heat to a simmer. Serve hot, top with cheese, and enjoy with tortillas and/or tortilla chips.
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