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Australian Camel Stew
Australian Camel Stew is a traditional Australian recipe for a classic camp-style stew of camel meat cooked with potatoes and carrots in a thickened stock and beer base. The full recipe is presented here and I hope you enjoy this classic Australian version of: Australian Camel Stew.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
6
Rating: 
Tags : Spice RecipesVegetable RecipesAustralia Recipes
This is an Australian bush recipe, very similar in many ways to a South African potjekos. It's flavoured with that most interesting of native Australian spices,
Tasmanian pepper berries.
Ingredients:
1.5kg
camel (or use wild boar), cubed
500ml
beef stock
2 tbsp plain flour
250ml dark beer
500g potatoes, peeled and diced
500g carrots, diced
3 medium onions, sliced into rings
2 garlic cloves, minced
5g parsley sprigs, chopped
6
Tasmanian pepper berries, crushed in a mortar
sea salt, to taste
Method:
Add a little oil to a good cast iron casserole dish (Dutch oven) over medium heat and use this to brown the meat. Season with salt and the Tasmanian pepper berry (add your favourite herbs, if desired) then mix the stock with the flour and add to the pan. Add a little of the beer and the garlic (don't add all the liquids).
Cover the pan and simmer gently for 3 hours over the lowest possible heat. Check the liquid levels every now and then and add more beer as needed. After the three hours are up add a layer of onions, a layer of carrots and a layer of potatoes. Add the remaining liquids and allow the stew to simmer for a further 60 minutes. Garnish with the parsley and serve from the pot over a layer of rice.
