Bowl of vegetable and gammon stew

Campfire stew

Name: Campfire stew
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Ingredients: 750g unsmoked gammon joint; 1½ tbsp olive oil; 1 onion finely chopped; 1 carrot chopped into small pieces; 1 celery stick chopped into small pieces; 2 peppers, deseeded and finely sliced (we used red and yellow); 2 garlic cloves crushed; 2 tbsp tomato purée; 2 tsp smoked paprika; 1 tsp oregano; 1 bay leaf; pinch of chilli flakes (optional); 400g tin chopped tomatoes; 1 tbsp red wine vinegar; 400g tin baked beans; fresh parsley to serve; crusty bread to serve

Linzi Pucino

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Serves 4

Easy

Prep: 10 mins

Cook: 2 hrs

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Ever tried gammon and baked beans in a stew? They work really well in this velvety tomato broth, flavoured with plenty of smoked paprika, garlic and chilli

Freezable

Gluten free

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Try our campfire stew then check out our slow-cooker chilli, slow-cooker sausage casserole, slow-cooker beef curry, slow-cooker beef bourguignon and more slow-cooker recipes. Also check out more camping recipes, including our warming boston baked beans, healthy beans on toast or maple baked beans.

How to make the perfect campfire stew: cook's tips

You can make this recipe in the slow cooker, too. Simply add all the ingredients together (after soaking the gammon) then cook on low for 6-8 hours. Shred the meat and serve.
Chopping the vegetables very small allows them to almost melt into the sauce.

How to store campfire stew: Any leftovers should be cooled and stored in airtight containers in the fridge or freezer.

How to serve campfire stew: Enjoy with crusty bread or jacket potatoes. You could even stir the stew through cooked pasta, or spoon on top of rice. Sprinkle over fresh herbs or soured cream to finish.

Can it be made in advance? This stew will develop its flavour overnight.

Campfire stew recipe

Ingredients

Nutrition

750g unsmoked gammon joint
1½ tbsp olive oil
1 onion

finely chopped
1 carrot

chopped into small pieces
1 celery stick

chopped into small pieces
2 peppers, deseeded and finely sliced

(we used red and yellow)
2 garlic cloves

crushed
2 tbsp tomato purée
2 tsp smoked paprika
1 tsp oregano
1 bay leaf
pinch of chilli flakes

(optional)
400g tin chopped tomatoes
1 tbsp red wine vinegar
400g tin baked beans
fresh parsley

to serve
crusty bread

to serve

Nutrition: per serving

kcal477
fat21.6g
saturates6.2g
carbs26.6g
sugars15.9g
fibre10g
protein39.1g
salt4.63g

Method

step 1

The night before, or at least three hours before, soak the gammon in cold water. Rinse well.
step 2

Preheat the oven to 150C/130C fan/gas 2. Heat the oil in a large casserole dish and cook the onion, carrot, celery and peppers over a medium heat for 8-10 mins until golden and softened. Season, then stir in the garlic, tomato purée, paprika, oregano, bay leaf and chilli flakes (if using). Cook, stirring for another 1-2 mins until fragrant.
step 3

Pour in the tomatoes and red wine vinegar. Fill the tomato tin halfway with water and swirl out into the stew, then stir well to combine and bring to the boil. Nestle the gammon in the middle of the stew then cover with a lid and cook in the oven for 1½ hours until the meat is tender.
step 4

Carefully remove from the oven and stir through the baked beans. Shred the meat into large chunks, then return to the oven for 15 mins.
step 5

To serve, remove the bay leaf and season. Sprinkle over the parsley and serve with bread.

Discover more delicious gammon recipes

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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