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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.


Servings

4

Total time

minutes

Cuisines

American

Courses

Dinner


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


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
  19. View the recipe instructions at pinchofnom.com

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