Anything you can cook indoors can be cooked outdoors on a camp fire, if you take the time to do it right.
First, you really need two fires. A cooking fire and a burning fire. The cooking fire should basically be coals only. The burning fire will be a source for the coals you need in the cooking fire.
Second, you need to pay a bit more attention on the fire, because the heat can vary greatly, and you will need a constant heat. Also, you can't cook by time as you can indoors, because of the varying heat. So, pay attention as you cook.
Make sure that your cast iron is well seasoned, to avoid issues of sticking. And, make sure your ducth over is designed for a fire, not a stove. The bottom should have legs, to help steady it in the coals. And the top hould not be a large dome, but rather a shallow dome with a lip around the edge, to hold the coals. And, get the right tools. Heavy gloves or mittens (try welding gloves), a steel hook or oven pliers to lift the lid without dumping the coals inside.
Personal favorites? Stroganoff. Goulash. Jambalaya. Use any recipe you like. Patience and vigilance are the keys.