Lama Stew from the Dutch Oven, It happened that my brother came along with some pounds of nice lama meat from his local butcher.

You need to know that we’re always looking out for something special to put on the grill, into the smoker or the dutch oven.

I was intrigued and without further ado we decided to create a nice dutch oven stew out of it.

Lama Stew from the Dutch Oven
Guest Chef Denis


  • 4 lbs lama meat
  • 4 oz. (smoked) bacon
  • 5 cloves of fresh garlic
  • 1 lbs peas
  • 1 lbs hokaido pumpkin
  • 1 lbs string beans
  • 4 medium-sized tomatoes
  • 8 medium-sized potatoes
  • 3 medium-sized carrots
  • 1 hot chili (vary to taste)
  • 2 cups dry red wine
  • 3 tsp finely ground cumin
  • a couple sprigs of parsley
  • 1/4 cup olive oil
  • salt & pepper to taste



You want to trim the meat thoroughly in case it has to much fat on it (unlikely) or if there are to many tendons in it. Cut the meat, the hokaido, the beans, the tomatoes, the carrots and the potatoes to bite-size portions. Dice the other ingredients (except the bacon).

Prepare the bacon:

Prepare your smoker for indirect heat at about 230F. Place the bacon in the smoker and put some Hickory wood chunks on the charcoal. Smoke the bacon for 30 minutes. Let it cool down a bit and dice the bacon.

Lama Stew from the Dutch Oven
Guest Chef Denis

Prepare the stew:

Heat up your dutch oven with the oil and sear the meat a couple of minutes to produce some nice roast aromas. Deglaze with the red wine and add all other ingredients.

Let the stew simmer for 2,5 hours at medium heat and stir from time to time.

Serve the stew in soup plates garnished with parsley leaves. Some loaves of freshly roasted naan bread fit well to the lama stew.


Bon appetit!

Lama Stew from the Dutch Oven
Guest Chef Denis

Link to Recipe;


Guest Chef Denis (Chef at Fire4Friends) is a self-educated BBQ enthusiast and outdoor cooking freak native of Northern Germany.

Fascinated by fire and smoke he began smoking his own (self-caught) fish at the age of 12. It happened that he travelled a lot across the US during his early years in professional life as a sales man for software companies. Being overwhelmed by the wide variety of American barbecue he decided to establish a small outdoor cooking community in his hometown near the river Elbe in Germany.

Staying with his motto “There’s always something new to learn, never stop searching!” Denis continuously improves his cooking skills and let the Fire4Friends community grow.