Slow Cooker Campfire Stew
This easy Campfire Stew is cooked in the slow cooker - any leftovers can then be frozen for an easy meal when you need it. Serve with a jacket potato or crusty gluten free bread. Bonus points if you eat it round a campfire!
Servings: 6
Ingredients
- 1 kg unsmoked gammon excess fat removed
- 1 red pepper
- 1 green pepper
- 1 onion
- 1 celery stick
- 1 x 400g tin chopped tomatoes
- 2 x 400g tin baked beans
- 2 tsp chopped garlic
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tbsp gluten free Worcestershire sauce
Instructions
- Add everything to the slow cooker except the gammon and stir well until thoroughly mixed.
- Trim any excess fat from the gammon joint and discard. Nestle the gammon in the sauce and ensure it is covered
- Place the lid on and cook for 6-7 hours on high or 10-12 hours on low.
- Remove the gammon, shred it with two forks and then return to the sauce, stirring well, before serving with rice, crusty gluten free bread or a jacket potato.
Video
Notes
If you're in the US, the gammon joints tend to be a lot more heavily salted than in the UK. To reduce the saltiness, soak for several hours in cold water before adding to the slow cooker.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 36g | Protein: 8g | Fat: 1g | Sodium: 495mg | Fiber: 7g | Sugar: 15g
