Camp Oven Irish Stew Recipe

Did you know that a traditional Irish Stew is made from a lamb or a mutton? Mutton, because it comes from a less tender sheep that has a much stronger flavour. For this recipe, we are using a lamb plus adding up some potatoes, carrots, onions, and parsley to make it a perfect Irish stew.


This meal can serve up to 6 people.


1.25 kg of Lamb neck chops (trimmed)
½ cup of Plain flour
3 pieces of Brown onions (chopped)
1 kg of Sebago potatoes (peeled and sliced)
2 pieces of Carrots (peeled and thinly sliced into rounds)
2 Tablespoons of Tomato paste
3 cups of Boiling water
3 pieces of Beef stock cubes (crumbled)
1 cup of flat-leaf parsley leaves (chopped)
¼ cup of mint leaves (chopped, to serve)


First of, you must cut the chops into half. Put the flour in a plastic bag and season it with salt and pepper. Put in the chops inside of the bag and shake it well to coat. You should now transfer the chops to a plate and then reserve the flour.

Now, preheat the oven to 130°C. Put the onions, potatoes as well as the carrots in an ovenproof dish. Top it with half of the chops. Just repeat the layers using the remaining onions, potatoes, carrots, and chops.

You may now Whisk the reserved flour, tomato paste, and the 2 tablespoons cold water in a large jug until all are well mixed. Add boiling water slowly while whisking it constantly. Add in the stock cubes and the parsley. You must completely stir to dissolve the stock cubes.

Pour in the flour mixture over the chops. Cover and then cook for around 4 hours or you can check until the meat is tender and the sauce has thickened. Just sprinkle with mint and voilà, it’s now ready to serve. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *