Campfire Stew
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
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 coriander
- • 400g tin baked beans
- • 400g tin chopped tomatoes
- • 400g tin kidney beans (drained and rinsed)
- • 1 stick celery (chopped)
- • 2 large carrots (chopped)
- • 6-8 button mushrooms (cut in half)
- • 2 tbsp tomato puree
- • 1 pinch chilli flakes
- • 1 tbsp Worcestershire sauce
- • 1 dash Frank's Hot Sauce
Preparation Steps
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 slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer)
30 minutes before the end of cooking stir in the reserved peppers
After 6 hours, check consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening.
The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving
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 Instant Pot, stir well
Turn valve to "sealing" and cook on Manual for 40 minutes. Let the pressure release naturally
Stir in the remaining peppers, close the lid, turn valve to "sealing" and cook on Manual for 10 minutes. The Instant Pot will reach pressure, then let the pressure release naturally
The meat should have broken up, but if not shred it in the Instant Pot with two forks and mix well before serving
Soak the gammon joint over night in cold water if necessary
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
Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so
Check the consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening
You can remove the lid and continue cooking 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
15 minutes before the end of cooking stir in the reserved peppers and serve