Campfire Stew

I was recommended this meal to try and it hasn’t disappointed. This is a great meal for the family with the added bonus of it being cooked in the slow cooker so you don’t have to worry about it.  The only prep work is, that it is best to soak the gammon joint in water overnight even if it is unsmoked as it is too salty otherwise (trust me I made the mistake thinking how bad could it be). It has such lovely warm flavours that it warms you up nicely, which is great still given the bizarre weather we are still having.

Ingredients

Gammon Joint	750g
Onion	Whole chopped
Garlic	1 Chopped clove
Paprika	1 Tsp
Cumin	1 Tsp
Ground Coriander	1 Tsp
Baked Beans	1 Tin
Chopped Tomatoes	1 Tin
Carrots	2 Large
Green Pepper	1 Whole
Red Pepper	1 Whole
Mushrooms	6 Large
Tomato Puree	2 Tbsp
Worcestershire Sauce	1 Tbp

Instructions

1. Soak the gammon joint in water overnight.
2. Set the slow cooker high for 6-8hrs or low if for all day.
3. Place the gammon joint in the middle of the slow cooker so it gets a good covering of all the flavours.
4. Chop up the onion, garlic, peppers and mushrooms and add.
5. Add the chopped tomatoes and baked beans.
6. Add paprika, cumin, coriander, tomato puree and Worcestershire sauce and mix all ingredients around the gammon.
7. Before dishing up, remove the joint and simply shred the gammon apart, it does break apart beautifully.
8. Place back in the slow cooker, give it a good mix and serve.

It’s as easy as that. Any leftovers, I freeze as always handy to have on those days you want something filling and quick and tastes just as good.

This recipe is based from one from the Pinch of Nom. All I have done is changed it to my tastes and tried to make it more friendly towards my diet.

Written by Caz