Lamb Stew

Chicken Stew – Before

Chicken Stew – After

Lamb Stew – Before

Lamb Stew – After

• 6-8 Lamb Chops (or what ever meat you want)
• A variety of veges (Potato, Onion, Pumpkin, Broccoli, Peas, Mushrooms, Corn)
• 1 – 1 1/2lt of Chicken Stock
• Fresh Garlic ++
• Curry Powder
• Fresh Rosemary
• Bay Leaves

Prepare a fire or heat beads. You’ll need it to last around 3+ hours so be prepared.

This stew is pretty simple, but takes a few hours so make sure you have a 6 pack ready because that’s when you know it’s done. Unless your my younger brother Tom, Then it would be a dozen beer camp oven stew.

Anyway cut all your vege’s into pieces and put them aside. Prep your meat, cut away any excess fat (remember that this renders down and adds taste, it also adds to your wasteline). Add the stock to your camp oven, and all the herbs and spices. Place your meat into the camp oven. You can brown all the meat first if you want to get all fancy swancy but I just put it all in.

Crack the first beer and place your camp oven into coals. You want the stock to come to a boil but not ridiculously boiling,  so keep checking it throughout the next hour and a half.

At around the 2-3 beer mark add all your veges, make sure that there is still enough stock to cover the mixture. Restoke the fire and make sure  the liquid is still bubbling away. Mix every 20mins or so.

At the 6 beer mark the stew should be close to being ready. If you need more time then have another beer. Add a small amount of cornflour to thicken the mixture if needed.