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


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


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.