Campfire Stew

Hob /Oven method

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.
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.
3. Stir in the spices, oregano and sweetener adding a splash of beef stock if the pot gets too dry.
4. Add the tomato purée and stir to combine everything.
5. Now add the beans, chopped tomatoes and beef stock.
6. Stir in the gammon, red wine vinegar, bay leaves and one whole red chilli pepper.
7. Bring to a simmer and cover. Transfer to the oven and cook for 90 minutes.
8. Take the pot out of the oven (careful it will be very hot!) and then use two forks to shred the gammon pieces.
9. Return to the oven for another 30 minutes.
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.
11. Sprinkle with chopped parsley and serve with your choice of sides.

Slow Cooker Campfire Stew

1. Check my recipe notes if you want to use pork shoulder steaks or beef.
2. 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.
3. Combine all the ingredients in your slow cooker and cook for 6 hours on HIGH setting or up to 8 hours on LOW setting.
4. Shred the gammon and check the seasoning. Serve as desired.

Instant Pot Campfire Stew

1. Check my recipe notes if you want to use pork shoulder steaks or beef.
2. 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.
3. 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).
4. Shred the pork and check the seasoning. Serve as desired.