Camp oven goat stew

Ever wondered how to make the perfect goat stew? This recipe by Melissa Frohloff will have you enjoying the hearty winter warmer in no time.


  • 100g butter
  • 2 carrots, finely chopped
  • 2 large brown onions, chopped
  • 3 stalks celery, chopped 
  • 1.5kg goat meat, cubed
  • 1 cup plain flour
  • 2 x 400g cans whole tomatoes
  • 1 bulb Australian garlic, crushed
  • 1 tbs salt
  • 1 cup red wine (Shiraz)
  • Zest of quarter lemon
  • 200g Kalamata olives, sliced
  • 3 cups water
  • 2 tbs fresh rosemary, Thai basil, oregano and parsley, chopped


  1. Heat a third of the butter in the camp oven.
  2. Cook carrots, onion, and celery until onions are lightly browned and then remove from oven.
  3. Heat remaining butter in the camp oven.
  4. Coat the goat meat with flour, add to camp oven, lightly brown and remove.
  5. Return carrots, onion and celery to camp oven and spread evenly on the bottom.
  6. Place meat on top.
  7. Add canned tomatoes, garlic, salt, wine, lemon zest, Kalamata olives and their liquid, and water.
  8. Cook slowly (low temperature) for two hours, then add herbs and lightly stir.
  9. Cook for a further four hours.

Serves 6-8

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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