Campfire Stew
, Published Jan 05, 2023
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Looking for a campfire stew recipe? This flavor-packed gammon stew is super easy to make in your oven, slow cooker or the Instant Pot. I guarantee that this slimming friendly meal will become your favorite comfort food recipe – campfire totally optional!
You will also love my Chunky Beef Casserole and Air Fryer Gammon
Post may contain affiliate links. For more information, check my disclosure
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.
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.
Grocery List
TOP TIP Gammon is commonly cured which can make it salty. Cut the gammon into chunky cubes and soak in water overnight (or for a few hours). Rinse several times with cold water before using in the campfire stew. (<–––– DO NOT SKIP THIS STEP)
Most versions of Campfire Stew are made with gammon (cured pork) and this is what I have used in my version as well.
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.
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.
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.
How to make campfire stew
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1. Cut your gammon into chunky cubes and put in a bowl. Cover with cold water and leave for minimum of 2 hours – but ideally overnight (in the fridge). Rinse the meat in plenty of fresh cold water twice before using.
STEP 2. Preheat the oven to 160C (325F). Mist a deep ovenproof pot (Dutch Oven) with olive oil cooking spray. 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. Return to the oven for another 30 minutes.
STEP 9. 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 Instructions
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!
Soak and rinse your gammon first! Combine all the ingredients in your slow cooker and cook for 6 hours on HIGH setting or up to 8 hours on LOW setting. Remove the bay leaf. Shred the gammon, check the seasoning then serve as desired.
Instant Pot Method
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). Shred the pork and check the seasoning. Serve as desired.
SERVING SUGGESTIONS
This is such a versatile recipe! You can serve the stew over mashed potatoes, as a jacket potato filling, with rice or over cauliflower rice.
My kids love serving this in corn tortillas with shredded lettuce and grated cheese as a wrap. You can also serve it simply with salad if you prefer!
STORING AND FREEZING
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? Heck yeah! 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.
HAVE YOU MADE MY CAMPFIRE STEW RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Campfire Stew
Video
Ingredients
- Olive oil spray
- 450 g (1 pound) 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 using a stock cube or broth
- 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.
Notes
Please note I am not affiliated in any way with Slimming World or Weight Watchers. Syn values and SmartPoints are based on online calculators.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Love this recipe. I usually make it with pork steaks. So easy to make, and fits with a busy lifestyle
Glad you like it Margaret! One of our family faves too
This is such a great fall recipe. Very hearty and delicious yet simple enough to make during the week. Great stuff!
This is total comfort food! We made this for dinner last night and it was delicious! Thanks so much for sharing the recipe!
I love how hearty this stew is while still being light and healthy! Great recipe!
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!