Looking for a campfire stew recipe? This flavour-packed pork stew is super easy to make in your oven, slow cooker or the Instant Pot. I guarantee that this Slimming Friendly Campfire Stew will become your favourite comfort food recipe – campfire totally optional!
You will also love my Chunky Beef Casserole
This post contains affiliate links – if you purchase a recommended product after clicking a link I will earn a small commission but it won’t cost you a penny more! For more information, check out my disclosure.
I first tried Campfire Stew at a Slimming World meeting. Members were tasked to bring their favourite SW meals to share with others, potluck style.
I remember agonising about what to bring but I am glad to report that everyone loved my crustless quiche. But I was also hugely impressed with the dishes other members had brought it, none more so than this stew.
The good news is no one will KNOW this is a ‘slimming’ recipe! I guarantee the entire family will fall in love with this stew, fussy kids included. Take a look at the recipe video to see just how easy it is to throw together!
WHAT IS CAMPFIRE STEW?
What on earth is a campfire or camp stew you ask? Well technically it is a stew you cook over a campfire, but this recipe has become very popular thanks to Slimming World.
There isn’t a definitive recipe for this stew but most versions include meat – usually pork, and sometimes beef – beans, tomatoes and peppers.
This hearty and warming stew can be made spicy or mild and you can use up any vegetables you like… as long as they are suited to slow cooking.
CAMPFIRE STEW INGREDIENTS
Most versions of Slimming World Campfire Stew are made with gammon (cured pork) and this is what I have used in my version as well.
Gammon is commonly cured by brining (in a similar way to my Salt Beef). You must soak the gammon joint in water overnight (or for a couple of hours at least) before using in the campfire stew otherwise the dish might be too salty!
If you want to skip the soaking and rinsing of the gammon you can use pork shoulder steaks instead. The only downside is that pork shoulder can be quite fatty and you must remove all visible fat before using.
I will leave the choice up to you – I think both work really well. You can also use beef if you prefer – braising steak or brisket would be amazing! I think sausages would also be awesome but I have to say I am not too fond of lean SW sausages.
The remaining ingredients are onions, garlic, peppers, beans, tinned chopped tomatoes, tomato purée, red wine vinegar and beef stock. You can use any types of beans you like, even ready baked beans. I used a tin of mixed beans and a tin of cannellini beans.
But wait! Let’s not forget the spices and seasoning because they really make this stew amazing. I used Cajun Seasoning, sweet paprika, garlic granules, dried oregano and a little Sukrin sweetener.
Note that there’s no added salt in this recipe because the gammon is salty enough, even after soaking. If you decided to use pork shoulder or beef then see the variation in the recipe notes.
If you would like to dial up the spice then add a teaspoon of cayenne pepper and slice the red chilli (seeds included) before adding in the stew.
How to make campfire stew
The beauty of this recipe is that after minimal prep you sit back and let it cook slowly in the oven, or the slow cooker. If you would rather speed up the process then you can use a Pressure Cooker.
I suppose you can also make this over an actual campfire but I will let you into a little secret… Me and camping don’t go hand in hand! The only times I have ever been on a camping site is at music festivals and that’s just not the same.
Hob /Oven method
Check my recipe notes if you want to use pork shoulder steaks or beef. I used a Denby Cast Iron Pot for this recipe and I can highly recommend it!
STEP 1. Cut your gammon into chunky cubes and put in a bowl. Cover with cold water and leave for a couple of hours – or even overnight (in the fridge). Rinse the meat in plenty of fresh cold water twice before using.
STEP 2. Preheat the oven to 160C (325F). Spritz a deep ovenproof pot (Dutch Oven) with olive oil. Add the onions, peppers and garlic and sauté for a few minutes.
STEP 3. Stir in the spices, dried oregano and sweetener adding a splash of beef stock if the pot gets too dry.
STEP 4. Add the tomato purée and stir to combine everything.
STEP 5. Now add the beans, chopped tomatoes and beef stock.
STEP 6. Stir in the gammon, red wine vinegar, bay leaves and one whole red chilli pepper.
STEP 7. Bring to a simmer and cover. Transfer to the oven and cook for 90 minutes
STEP 8. Take the pot out of the oven (careful it will be very hot!) and then use two forks to shred the gammon pieces.
STEP 9. Return to the oven for another 30 minutes.
STEP 10. Remove and discard the bay leaves and whole chilli. Check the seasoning – you shouldn’t need to add any salt but add plenty of freshly ground pepper.
STEP 11. Sprinkle with chopped parsley and serve with your choice of sides.
Slow Cooker Campfire Stew
Check my recipe notes if you want to use pork shoulder steaks or beef. I have used a Morphy Richards Slow Cooker for this recipe, it is amazingly affordable and so easy to use!
STEP 1. Cut your gammon into chunky cubes and put in a bowl. Cover with cold water and leave for a couple of hours – or even overnight (in the fridge). Rinse the meat in plenty of fresh cold water twice before using.
STEP 2. Combine all the ingredients in your slow cooker and cook for 6 hours on HIGH setting or up to 8 hours on LOW setting. Shred the gammon and check the seasoning. Serve as desired.
Instant Pot Campfire Stew
Check my recipe notes if you want to use pork shoulder steaks or beef. I have used an Instant Pot 6L Duo in this recipe. See photos below (these show the variation using pork shoulder instead of gammon).
STEP 1. Add all the ingredients in your pressure cooker ending with the chopped tomatoes on top. Cover, set vent to sealing and cook for 35 minutes on high pressure. Allow for 10 minutes natural pressure release (NR) then release the remaining steam manually (QR).
STEP 3. Shred the pork and check the seasoning. Serve as desired.
CAMPFIRE STEW USING PORK SHOULDER
This recipe can be made with pork shoulder (or pork shoulder steaks) as long as you remove as much of the fat as possible.
STEP 1. If you have time season the pork with salt and pepper then brown, in batches in a hot pan sprayed with olive oil cooking spray (or use a little olive oil). Set aside.
STEP 2. Sauté the onions, garlic and peppers for a few minutes then stir in one teaspoon of salt, the spices, herbs and sweetener.
STEP 3. Add the beans, tomato purée, chopped tomatoes and stock. Stir in the pork and add the chilli and bay leaves. Cook in the same way as the gammon method, shredding the pork with two forks and stirring back into the stew.
WHAT TO SERVE WITH CAMPFIRE STEW
This is such a versatile recipe! You can serve the stew over mashed potatoes, as a jacket potato filling or with rice.
My kids love serving this in corn tortillas with shredded lettuce and grated cheese, tacos style. You can also serve it simply with salad if you prefer!
Slimming World / Weight Watchers info
This recipe is completely SYN FREE. Can we all do a happy dance? Watch your serving sizes and add some speed veggies such as green beans, wilted spinach or broccoli when serving.
Theres 11 WeightWatchers SmartPoints and around 400 calories for one serving without any sides. Although I have specified that the recipe serves four it can easily stretch to six servings.
How long will this pork stew keep?
You can keep leftovers in a covered container in the fridge for up to three days. The flavours will intensify in the fridge – this is one of those recipes that’s even better as leftovers.
Can I freeze Campfire Stew?
This recipe is suitable for freezing. Cool completely then portion into suitable containers and use within three months.
Defrost thoroughly before reheating either in the fridge overnight or in the microwave. Reheat the stew on the hob, or the microwave, until it is piping hot all the way through before serving.
LOOKING FOR MORE SLIMMING WORLD RECIPES?
Browse all my delicious syn-free or low-syn recipes HERE. In the meantime can I tempt you with the following comfort food Slimming World meals?
Cottage Pie
Beef Stroganoff
Tuna Pasta Bake | Slimming World Pasta Bake
DID YOU MAKE MY SLIMMING WORLD CAMPFIRE STEW?
Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM
ALL IMAGES AND CONTENT ON SUPERGOLDEN BAKES ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.
CAMPFIRE STEW | SLIMMING WORLD SYN FREE
Ingredients
- Olive oil spray
- 500 g | 1lb 2oz gammon joint (cured pork) remove any visible fat
- 2 onions , diced
- 3 garlic cloves , minced
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 1 tbsp sweetener such as Sukrin (or brown sugar)
- 2 tsp Cajun seasoning (such as Schwartz)
- 2 tsp sweet paprika (smoked paprika also works)
- 2 tsp garlic granules
- 2 tsp dried oregano
- 2 tbsp tomato purée
- 400 g | 14oz tin chopped tomatoes
- 400 g | 14oz cannellini beans , drained and rinsed
- 400 g | 14oz mixed beans , drained and rinsed
- 125 ml | ½ cup beef stock
- 2 tbsp red wine vinegar
- 2 bay leaves
- 1 red chilli , whole
- Freshly ground black pepper to season
- 1 tbsp chopped flat leaf parsley to garnish
- Pinch dried chilli flakes to garnish
Instructions
Hob /Oven method
- Cut your gammon into chunky cubes and put in a bowl. Cover with cold water and leave for a couple of hours - or even overnight (in the fridge). Rinse the meat in plenty of fresh cold water twice before using.
- Preheat the oven to 160C (325F). Spritz a deep ovenproof pot (Dutch Oven) with olive oil. Add the onions, peppers and garlic and sauté for a few minutes.
- Stir in the spices, oregano and sweetener adding a splash of beef stock if the pot gets too dry.
- Add the tomato purée and stir to combine everything.
- Now add the beans, chopped tomatoes and beef stock.
- Stir in the gammon, red wine vinegar, bay leaves and one whole red chilli pepper.
- Bring to a simmer and cover. Transfer to the oven and cook for 90 minutes.
- Take the pot out of the oven (careful it will be very hot!) and then use two forks to shred the gammon pieces.
- Return to the oven for another 30 minutes.
- Remove and discard the bay leaves and whole chilli. Check the seasoning - you shouldn’t need to add any salt but add plenty of freshly ground pepper.
- Sprinkle with chopped parsley and serve with your choice of sides.
Slow Cooker Campfire Stew
- Check my recipe notes if you want to use pork shoulder steaks or beef.
- Cut your gammon into chunky cubes and put in a bowl. Cover with cold water and leave for a couple of hours - or even overnight (in the fridge). Rinse the meat in plenty of fresh cold water twice before using.
- Combine all the ingredients in your slow cooker and cook for 6 hours on HIGH setting or up to 8 hours on LOW setting.
- Shred the gammon and check the seasoning. Serve as desired.
Instant Pot Campfire Stew
- Check my recipe notes if you want to use pork shoulder steaks or beef.
- Cut your gammon into chunky cubes and put in a bowl. Cover with cold water and leave for a couple of hours - or even overnight (in the fridge). Rinse the meat in plenty of fresh cold water twice before using.
- Combine all the ingredients in your pressure cooker. Cover, set vent to sealing and cook for 35 minutes on high pressure. Allow for 10 minutes natural pressure release (NPR) then release the remaining steam manually (MPR).
- Shred the pork and check the seasoning. Serve as desired.
Meagen Brosius says
This is such a great fall recipe. Very hearty and delicious yet simple enough to make during the week. Great stuff!
Jessica says
This is total comfort food! We made this for dinner last night and it was delicious! Thanks so much for sharing the recipe!
wilhelmina says
I love how hearty this stew is while still being light and healthy! Great recipe!
Erica Acevedo says
I am so in the mood for soup (even though it’s still so hot here), and this campfire stew looks like it would fit the bill! I love the idea of using the cured pork in here – definitely not something I would have thought to add!