This Campfire Stew recipe is a really easy way to cook gammon in the slow cooker. Packed with veggies and beans, it’s makes a tasty meal.
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INGREDIENTS
●1 Large Onion See Note 1.
●3 Cloves Garlic See Note 1.
●400 g Tinned chopped tomatoes
●2 Tins Baked beans (2 x 415g tins)
●2 tbsp Tomato puree
●2 tsp Cumin
●4 tsp Sweet Smoked Paprika See Note 2.
●1/2 tsp Mild chilli powder
●3 tbsp Worcestershire sauce
●600 g Gammon joint Fat layer cut off. See Note 3.
●2 Green peppers See Note 4.
INSTRUCTIONS
1.Put all of the ingredients (apart from the peppers SEE NOTE 4 below) into the slow cooker.
2.Cook on HIGH for 6 hours or LOW for 8 hours.
3.When the stew is cooked, microwave the chopped green peppers for about 3 – 4 minutes until just softened.
4.When the meat joint is cooked and tender, shred the meat with a knife or two forks and add in the green peppers.
5.Stir everything well and serve.
NOTES
Note 1 – Onions and garlic
I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons).
Note 2 – Sweet Smoked Paprika
Be sure to use SWEET Smoked, not HOT. The outcome will be very different if you mix them up!
Note 3 – Gammon Joint
Slightly bigger is fine if you can’t get the exact size. Smoked or unsmoked to your taste is also fine.
Note 4 – Green peppers
I hate overcooked bell peppers, but you have 3 options here for adding the peppers:
●Add them with all of the other ingredients before cooking, if you don’t mind them very soft, no probs!
●Add them to the slow cooker about an hour before the stew is due to be cooked, they will be just nicely soft – BUT this isn’t always possible if you’re not at home right?
●Here’s what I do: When the stew is ready, I pop the chopped peppers into a covered bowl and microwave them for 4 minutes before adding to the stew before serving (you could also quickly fry them if you don’t have a microwave).
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