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Campfire stew

Campfire stew with jacket potatoes

Campfire stew

Name: Campfire stew
Prep time: 15 min
Cook time: 3 h 25 min
Total time: 3 h 40 min
Yield: 6
Ingredients: 600g gammon; 1 tbsp vegetable oil; 2 onions roughly chopped; 2 carrots chopped; 1 celery stick chopped; 2 peppers deseeded and chopped; 3 garlic cloves crushed; 1 tbsp tomato purée; 2 tsp smoked paprika; ½ tsp chilli powder (optional); 2 x 400g cans chopped tomatoes; 1 tbsp Worcestershire sauce; 2 bay leaves; 2 x 400g cans haricot beans drained and rinsed

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 3 hrs and 25 mins

plus overnight soaking

A star rating of 4.4 out of 5.26 ratingsRate

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Enjoy this easy stew made with gammon and plenty of veg – it’s full of goodness, delivering four of your five-a-day, and can also be cooked in a slow cooker

Freezable

Dairy-free

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

600g gammon
1 tbsp vegetable oil
2 onions

roughly chopped
2 carrots

chopped
1 celery stick

chopped
2 peppers

deseeded and chopped
3 garlic cloves

crushed
1 tbsp tomato purée
2 tsp smoked paprika
½ tsp chilli powder

(optional)
2 x 400g cans chopped tomatoes
1 tbsp Worcestershire sauce
2 bay leaves
2 x 400g cans haricot beans

drained and rinsed

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Nutrition: Per serving

kcal327

low
fat12g
saturates3g
carbs25g
sugars15g

low
fibre11g

high
protein25g

high
salt2.28g

Method

step 1

Remove the rind and fat from the gammon, then soak in a pan of water in the fridge overnight – this will remove some of the salt.
step 2

Heat the oil in a large flameproof casserole or ovenproof pan over a medium-high heat and cook the onion, carrots and celery for 10 mins, stirring regularly until the veg starts to soften. Stir in the peppers, garlic, tomato purée, paprika and chilli powder. Cook for another 2 mins, then add the tomatoes and stir. Swill out the tomato cans with a little water and pour this into the casserole. Season well and stir in the Worcestershire sauce, 1 tbsp sugar and the bay leaves.
step 3

Heat the oven to 170C/150C fan/gas 3. Put the gammon in the casserole, cover and bring to a simmer. Transfer to the oven and cook for 3 hrs until the meat is tender. Carefully lift out the casserole and return to a medium heat on the hob, then add the haricot beans. Simmer for 10 mins until the beans are heated through, then shred the ham using two forks. Serve straightaway. To store, leave to cool completely and chill in an airtight container for up to three days, or freeze for up to two months. Defrost in the fridge overnight before reheating until piping hot.

Recipe tip

Slow cooker method
To cook this in a slow cooker, transfer the stew to a slow cooker set to low at the end of Step 2. Cover and cook for 6-8 hrs, before turning the heat to high and adding the beans for a further 10 mins.

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A star rating of 4.4 out of 5.26 ratings

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