Campfire Stew

Name: Campfire Stew
Total time: 400 min
Yield: 4 servings
Ingredients: 1 ea gammon joint; 2 ea onions; 3 ea peppers; 3 ea garlic cloves; 2.5 g paprika; 2.5 g ground cumin; 2.5 g ground coriander; 400 g canned baked beans; 400 g canned chopped tomatoes; 400 g canned kidney beans; 1 ea celery stick; 300 g carrots; 120 g button mushrooms; 2 tbsp tomato purée; 1 pinch chilli flakes; 15 ml Worcestershire sauce; 1 tsp hot sauce

Recipe from Pinch of Nom · original post · full recipe on pinchofnom.com

An easy, warming and slimming-friendly stew, great if you're counting calories.

Serves 4 400 min 58g proteinKid-friendly

Dairy freePorkLegumes

Ingredients

gammon joint — all fat removed1 ea
onions — chopped2 ea
peppers — sliced3 ea
garlic cloves — crushed3 ea
paprika — 1 tsp2.5 g
ground cumin — 1 tsp2.5 g
ground coriander — 1 tsp2.5 g
canned baked beans400 g
canned chopped tomatoes400 g
canned kidney beans — drained and rinsed400 g
celery stick — chopped1 ea

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 20 ml Gluten-free Worcestershire sauce instead of Worcestershire sauce
Nothing changes in the cooking; add it to the slow cooker with everything else.

Swaps are suggestions — check labels if you are cooking for an allergy.

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gammon joint · 1 item
onions · 2 items
peppers · 3 items
garlic cloves · 3 items
paprika · 2.5 g
ground cumin · 2.5 g
ground coriander · 2.5 g
canned baked beans · 400 g
canned chopped tomatoes · 400 g
canned kidney beans · 400 g
celery stick · 1 item
carrots · 300 g
button mushrooms · 120 g
tomato purée · 2 tbsp
chilli flakes · 1 pinch
Worcestershire sauce · 15 ml
hot sauce · 1 tsp

Method

Soak the gammon joint overnight in cold water if necessary.
Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on.
Set the slow cooker to high and cook for 6-8 hours (you can leave it on longer).
30 minutes before the end of cooking, stir in the reserved peppers.
After 6 hours, check the consistency of the sauce and tenderness of the meat. The meat should be starting to fall apart and the sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary.
The meat should have broken up, but if not, shred it in the slow cooker with two forks and mix well before serving.