Recipe by pinchofnom.com

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Campfire Stew is a tasty, warming, slimming friendly, easy meal for anyone counting calories or following a diet plan like Weight Watchers or similar.

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Ingredients

• 1 gammon joint (all fat removed)
• 2 onions (chopped)
• 3 bell peppers (sliced)
• 3 cloves garlic (crushed)
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp ground corinader
• 1 tin baked beans
• 1 chopped tomatoes (can)
• 1 tin Kidney Beans
• 1 stick celery (chopped)
• 2 carrots (large, chopped)
• 6 button mushrooms (cut in half)
• 2 tbsp tomato puree
• 1 pinch chilli flakes
• 1 tbsp Worcestershire sauce
• 1 dash hot sauce

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Method

1. Soak the gammon joint over night in cold water if necessary
2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on
3. Set slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer)
4. 30 minutes before the end of cooking stir in the reserved peppers
5. After 6 hours, check consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary
6. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving
7. Soak the gammon joint over night in cold water if necessary
8. Reserve half of the sliced peppers, and add all the rest of the ingredients to the Instant Pot, stir well
9. Turn valve to \"sealing\" and cook on Manual for 40 minutes. Let the pressure release naturally
10. Stir in the remaining peppers, close the lid, turn valve to \"sealing\" and cook on Manual for 0 minutes. The Instant Pot will reach pressure, then let the pressure release naturally
11. The meat should have broken up, but if not shred it in the Instant Pot with two forks and mix well before serving
12. Soak the gammon joint over night in cold water if necessary
13. Reserve half of the sliced peppers, and add all the rest of the ingredients to the casserole dish, stir well and cover with a tight fitting lid
14. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so
15. Check the consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening
16. You can remove the lid and continue cooking to finish the meat and thicken the sauce if necessary
17. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well
18. 15 minutes before the end of cooking stir in the reserved peppers and serve

View the recipe instructions at pinchofnom.com