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Lamb Stew
by Kathy and Bruce Jacobs

Looking for a different stew for your next camp out? Try this Lamb stew recipe.


3 pounds boneless lamb stewing meat -- well trimmed

1/2 cup flour

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon leaf thyme

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon rosemary

1 14 oz can beef broth

4 potatoes -- peeled and cubed

3 large carrots -- peeled, sliced thin

8 small white onions

1 10 oz pkg. frozen peas

Preparation Steps

  • In zipper bag, combine flour, salt, and sugar. Shake to mix well. Add meat to bag. Shake again to coat meat.
  • Peel and cut potatoes and carrots.
  • Pour beef broth into potje or other large stewpot. Add all other ingredients, except spices.
  • Place potje or stewpot over coals.
  • Cook for 2 hours or until meat is done, stirring occasionally. Add spices after one hour.

Note: Do not add extra liquid. The meat and vegetables will add liquid as they cook. Also, do a taste test before serving to check if stew has enough flavor.

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