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Campfire stew - a comfort food classic!

Dark nights and cold temperatures can only mean one thing, autumn is here and in full swing. Some may see the cold weather as a bad thing, but we see it as the perfect opportunity to start cooking up those classic autumn favourites!

 

We’ve decided that our all time favourite is the classic Campfire Stew so we’ve found the perfect recipe so that you don’t have to. 

 

This recipe from Pinch of Nom gives you three ways to cook the classic dish, using either a slow cooker, an instant pot or in the oven. We’ve included the slow cooker method, but for details on the other two methods check out the Pinch of Nom website.

 

https://pinchofnom.com/recipes/campfire-stew/ 

 

What you’ll need to serve 4:

  • 1 gammon joint with all fat removed
  • 2 onions chopped
  • 3 bell peppers sliced
  • 3 cloves garlic crushed
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tin baked beans
  • 1 tin chopped tomatoes
  • 1 tin kidney beans
  • 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

Instructions:

  1. Soak the gammon joint overnight 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 the consistency of the sauce and tenderness of 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
  6. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving
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