Campfire Stew | Slimming World & Weight Watchers Friendly

Campfire Stew is a tasty, warming and easy meal for anyone counting calories or following plans like Slimming World and Weight Watchers!

This Campfire Stew has to be one of the easiest, yet tastiest slimming friendly recipes we’ve done so far.

Campfire Stew | Slimming World & Weight Watchers Friendly

Just throw the ingredients into your slow cooker, before you out go to work in the morning and come home to the fab smoky aroma.

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Another great thing about this Campfire Stew recipe? It goes with practically anything!

Syn Free Creamy Mashed Potatoes, jacket potatoes, pasta, Syn Free Rustic Potato Wedges or even our Syn free Savoury rice!

Campfire Stew | Slimming World & Weight Watchers Friendly
Our Syn free Rustic Wedges

There’s no need for any stock or salt, so make sure to wait till it’s finished cooking then try it before adding any.

Gammon can be quite salty sometimes, and it’s best to err on the side of caution.

Campfire Stew | Slimming World & Weight Watchers Friendly

Some of you love this Campfire Stew recipe!

Campfire Stew | Slimming World & Weight Watchers Friendly
One of our Instagram followers @mels_slimmingworld_journey made this dish and loved it!
Campfire Stew | Slimming World & Weight Watchers Friendly
Another of our Instagram followers @slimming_world_lottie made this dish and loved it too!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Want to see how EASY this Campfire Stew is to make? Watch the video!

 

What do I need to make this Campfire Stew?

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You’ll probably already have most of the ingredients, beans, kidney beans, chopped tomatoes etc, in your cupboard already.

Campfire Stew | Slimming World & Weight Watchers Friendly

The only other thing you’ll need for this recipe is a slow cooker or a pressure cooker (we’ve included both methods below!)

Why you should use a Digital Pressure Cooker for this Campfire Stew

What can I say about digital pressure cooker’s such as the Instant Pot, Pressure King Pro or Tower Health One Pot? They’re like a slow cooker/pressure cooker hybrid, and they’re probably one of our favourite, and most used kitchen gadgets. It makes cooking this Syn Free Campfire Stew SO much easier.

This Campfire Stew only takes around 40 minutes in the pressure cooker. Which is fabulous if you’re in a rush, or don’t feel too happy about leaving the slow cooker on for a long period of time.

If you don’t have a pressure cooker you can cook this Campfire Stew in a pan on the stove or even the slow cooker, just adjust the cooking time accordingly.

There are a few different digital pressure cookers available. We use an Instant Pot, but we’ve heard very good things about the Pressure King Pro and the Tower Health One Pot Express.

You can read what we think about the Instant Pot in our Instant Pot Review.

The Slow Cooker

If you don’t have an Instant Pot, don’t worry. You can still make this in a slow cooker. It will just take a little longer (5-6 hours).

Slow cookers are great if you just want to throw everything in and have your dinner ready when you walk through the door.

You can pick up a slow cooker like this one from Amazon.

How many calories is this Campfire Stew recipe?

Thanks to all the vegetables, a generous portion of this Campfire Stew is only 409 calories! It’s warming, filling dish that won’t blow your allowance for the day.

How Slimming World friendly is this Campfire Stew recipe?

Not only is this Syn Free, but it also contains quite a lot of Speed Food!

Campfire Stew | Slimming World & Weight Watchers Friendly

You can add in even more if you like, there really is no limit!

How Weight Watchers friendly is this Campfire Stew recipe?

You only need to count 8 Points per portion of this Campfire Stew recipe. It’s super tasty and filling for so few Points!

How do I make this Campfire Stew?

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

How to make Camp Fire Stew in the Slow Cooker

Step 1

Soak the gammon joint over night in cold water if necessary.

Step 2

Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on.

Campfire Stew | Slimming World & Weight Watchers Friendly

Step 3

Set slow cooker to the high setting and cook for 6-8 hours on high (you can leave it on longer)

Campfire Stew | Slimming World & Weight Watchers Friendly

Step 4

15-30 minutes before the end of cooking stir in the reserved peppers.

Campfire Stew | Slimming World & Weight Watchers Friendly

Step 5

After 6 hours, check consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening.

You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary.

Step 6

The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving.

Campfire Stew | Slimming World & Weight Watchers Friendly

How to make Camp Fire Stew in the Instant Pot

Step 1

Soak the gammon joint over night in cold water if necessary.

Step 2

Reserve half of the sliced peppers, and add all the rest of the ingredients to the Instant Pot, stir well.

Campfire Stew | Slimming World & Weight Watchers Friendly

Step 3

Turn valve to “sealing” and cook on Manual for 40 minutes. Let the pressure release naturally.

Campfire Stew | Slimming World & Weight Watchers Friendly

Step 4

Stir in the remaining peppers, close the lid, turn valve to “sealing” and cook on Manual for 0 minutes.

Campfire Stew | Slimming World & Weight Watchers Friendly

The Instant Pot will reach pressure, then let the pressure release naturally.

Step 5

The meat should have broken up, but if not shred it in the Instant Pot with two forks and mix well before serving.

Campfire Stew | Slimming World & Weight Watchers Friendly

How to make this Campfire Stew in the Oven

Step 1

Soak the gammon joint over night in cold water if necessary

Step 2

Reserve half of the sliced peppers, and add all the rest of the ingredients to the casserole dish, stir well and cover with a tight fitting lid.

Step 3

Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so to make sure the liquid hasn’t evaporated.

Step 4

Check the consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening.

Step 5

You can remove the lid and continue cooking to finish the meat and thicken the sauce if necessary.

Step 6

The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well.

Step 7

15 minutes before the end of cooking stir in the reserved peppers and serve.

Can I freeze this Campfire Stew?

suitable-for-freezing-recipe-card

This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.

Make sure it’s piping hot before serving!

Campfire Stew | Slimming World & Weight Watchers Friendly

If you like this Campfire Stew recipe why not try our Beef Stroganoff?

Our recipe for Beef Stroganoff, is so creamy and indulgent, you would never guess you can enjoy it and lose weight!

Campfire Stew | Slimming World & Weight Watchers Friendly

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Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Campfire Stew | Slimming World & Weight Watchers Friendly

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Campfire Stew | Slimming World & Weight Watchers Friendly

Votes: 158
Rating: 4.08
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 40 Minutes 6 Hours

Calories

WW

Slimming World 

409kcal 8

Smart Points (Flex/Freestyle)

Zero

Syns

Per people Per people Per people
Suitable For Freezing icon Dairy Free icon
INGREDIENTS
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INSTRUCTIONS
In the Slow Cooker
  1. Soak the gammon joint over night in cold water if necessary
  2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on
  3. Set slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer)
  4. 30 minutes before the end of cooking stir in the reserved peppers
  5. After 6 hours, check consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary
  6. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving
In the Instant Pot
  1. Soak the gammon joint over night in cold water if necessary
  2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the Instant Pot, stir well
  3. Turn valve to "sealing" and cook on Manual for 40 minutes. Let the pressure release naturally
  4. Stir in the remaining peppers, close the lid, turn valve to "sealing" and cook on Manual for 0 minutes. The Instant Pot will reach pressure, then let the pressure release naturally
  5. The meat should have broken up, but if not shred it in the Instant Pot with two forks and mix well before serving
In the oven
  1. Soak the gammon joint over night in cold water if necessary
  2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the casserole dish, stir well and cover with a tight fitting lid
  3. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so
  4. Check the consistency of sauce and tenderness of meat. The meat should be starting to fall apart and sauce thickening
  5. You can remove the lid and continue cooking to finish the meat and thicken the sauce if necessary
  6. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well
  7. 15 minutes before the end of cooking stir in the reserved peppers and serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
210 Comments
  1. I’ve just popped this in the slow cooker, am I right that there is no stock? Does water come off the gammon to make the sauce? Thanks!

  2. Yes that’s right – the moisture from the gammon and the tinned tomatoes/added sauces will make the sauce 🙂

  3. I purchased the Instant Pot a few weeks back because of your recipes, and it is FANTASTIC. I followed this recipe and cooked a 1.4kg gammon joint in there for 80 minutes under high pressure (40 minutes first which wasn’t enough as the gammon wasn’t cooked in the middle, so after another 40 minutes it was perfect) The flavors are incredibly rich. It was delicious and oh so easy. Thank you

  4. Would this work if you used kidney beans in chilli sauce (which are free) rather than regular kidney beans, or would that be too spicy / too liquidy? Thanks! 🙂

  5. What size gammon joint do you recommend please? Want to make sure I don’t use one that is too big and therefore make the sauce too dry.

  6. I love this recipe for Campfire stew and it’s become a weekly meal that my husband enjoys! Throw it all in and your good to go! Really tasty and moreish! I love this meal with a jacket potato and lots of green veg such as cabbage, green beans and make sprouts! There’s always lots leftover so I often have it two days in a row!

    1. Hi Raq
      We’ve heard from people that have used beef instead of the gammon joint, but we’ve not tried it ourselves. It might need cooking a little bit longer than the gammon would

      1. Thank you so much for your reply…If you’ve not tried it with beef then I’m not!! Will stick to what I know with the gammon! Thanks again, xx

  7. Might be a weird question but could I prep this the night before and cover in the fridge just to stick in the slow cooker in the morning? As quick as it is a can’t handle strong spells (garlic and onions mainly) first thing in the morning! Thanks

    1. Hi Vicki
      That’s a great idea. Make sure you seal the dish completely with cling film before you put it into the fridge. (Remember to remove the cling film when you switch your slow cooker on!) Let us know how you get on. 🙂

    2. I always do this as I have very early starts in the morning and don’t like to start prepping dinner at 6am. So do it the night before and put the slow cooker bowl in the fridge over night. Don’t waste plastic by using cling film, just use the lid for the slow cooker. I often start it as soon as I get up on high then turn it down to low before I go to work (normally around an hour) to get it started. Otherwise on low it would take a long time to start cookIng because everything is very cold.

    1. Hi Tara
      You could use some butternut squash in place of the carrots and leave the celery out if it’s not your cup of tea! Hope that helps.

    1. Hi Jenny
      The slow cooker doesn’t allow liquid to evaporate, so the meat stays moist and becomes very tender.
      You could make this in the oven, but you’ll need to add extra liquid, then cook it low and slow to allow the meat to become tender enough to break up readily. 🙂

    1. Hi Kathy
      Frank’s Hot Sauce just happens to be our favourite, but there are many other hot sauces available. You’ll usually find them with the condiments and table sauces in the supermarket. 🙂

    1. Hi Susan
      Chicken breast wouldn’t take as much time as the pieces are smaller than a gammon joint. You could reduce the cooking time, but you will obviously need to check that the chicken is cooked through completely. 🙂

  8. A bit unclear if this is 6-8 hrs in the slow cooker on low, medium or high as you say ‘set to medium to high & cook on low for 6-8 hrs’. Is it just me or is this a little confusing please? Maggie

    1. Hi Maggie
      Apologies, the recipe was written up after a long day of cooking/filming/photographing! The instructions have now been rewritten. You need to use the high setting on the slow cooker. 🙂

    1. Hi Lisa
      Apologies, the recipe was written up after a long day of cooking/filming/photographing! The instructions have now been rewritten. You need to use the high setting on the slow cooker. 🙂

    1. Hi Linda
      We have amended the list of ingredients – it should have read 3 peppers. You can choose any colour you like. 🙂

    1. Hi Jackie
      We advise an overnight soak as gammon can often be quite salty. If possible, try to change the water at least once during the soaking process, too.

  9. Do you have to soak the gammon overnight? I’m wanting to have this tomorrow but will be getting the ingredients in the morning

    1. Hi Jo
      It’s personal taste, really. We advise an overnight soak as gammon can often be quite salty. If possible, try to change the water at least once during the soaking process, too.
      If you don’t have time to soak overnight, put the joint in a pan of cold water, bring to the boil, drain and repeat. Then follow the recipe as before. Hope that helps. 🙂

  10. I just did this in the instant pot the sauce is cooked but the gammons not 😩 not sure where we’ve gone wrong… just popped the meat in the oven but it’s so tough 😔

    1. Hi Lucy
      Did you use NPR both times as recommended during the cooking process? If you use QPR instead, this can make the meat pretty tough.

    1. Hi Barbara
      You can use either smoked or unsmoked gammon. (It’s a good idea to soak the gammon overnight to make sure it’s not too salty.)

  11. Hi made this today and enjoyed by the whole family my only fault with it was how salty it was even though I used an unsmoked Gammon joint and soaked it overnight although I didn’t change the water so that may have helped.
    Is there any cooking tips to reduce the saltiness of any dishes??

    1. Hi Sean
      When soaking the gammon overnight, it helps to change the water a couple of times if possible. Putting a raw, peeled potato into the pot as the gammon soaks will help too. Another tip, if you can, is to change the water and bring the gammon to the boil, then repeat with fresh water, bring to the boil again, then go ahead with the recipe. Hope that helps. 🙂

  12. Hi have all ingredients but don’t have hot sauce as supermarket didn’t have it, will it taste ok without for this time, first time to make it and I’ll be using my oven so will I add some water to the sauce thanks in advance 🙂

    1. Hi Sam
      You could try changing the ingredients for something like stock and cannellini beans, but it’ll obviously give you a different result! Please let us know how you get on if you decide to try it. 🙂

    1. Hi Karen
      As long as you refrigerated the leftovers as soon as they were cool, it’s great to reheat the next day. Timings would depend on the size of the portion and the wattage (power) of the microwave. Check that the reheated campfire stew is piping hot before serving.

  13. I made this for tea today and it is fabulous! So easy and pretty much all staple SW ingredients. Thank you for all the great recipes!

    1. Hi Hannah
      You can use chicken, but you will probably need to adjust cooking times, as chicken won’t take as long. 🙂

  14. Tried this for the first time today but without the hot sauce as its not my cup of tea. It was lovely and have plenty left for leftovers. Thank you for a lovely recipe, I have recommended your site to friends and look forward to trying more of your food

  15. What’s the best way to reheat this? I have a large portion to reheat so won’t all fit in microwave, can it be reheated in oven or in a saucepan?
    Thanks x

  16. Hi. Hoping to try this in the oven as no slow cooker. May be a daft question, but do I discard all the water the gammon has been soaking in as will be very salty. I often cook whole gammons discard water before cooking. Thank you

  17. Trying this tomorrow- my gammon is 1.5kg so will I have to double rest of the igredients and cooking time? (Slow cooker). Thanks.

    1. Hi Paula
      The biggest issue about doubling everything will be fitting it in the slow cooker! The other option (depending on how many servings you need) would be to cut the gammon joint in half and freeze half for another time.

  18. Just wondered would this work withou the baked beans? My hubby really doesn’t like them but not sure if it would taste right or if the sauce would thicken without them.
    Thanks

    1. Hi Claire
      You can switch the baked beans for an extra tin of tomatoes and add some extra speed veg to bulk out the dish. The flavour will be altered slightly, but it will still be tasty! (You’re not the first to ask the question!) 🙂

  19. Made this yesterday for the very first time, it most definitely will not be the last!!! I did think when I had put all the ingredients in (saving half the peppers for later on in the cooking) that it didnt have enough liquid, but I was wrong. About an hour or so into cooking the liquid came from the vegetables and made its own stock. At about 4 hours in I tried the gammon joint and thought this is no way going to become “pulled” again, be patient as at 5.5 hours cooking it did just that. It was at this point I added the reserved peppers. By 6 hours of cooking with the smell driving us crazy we tucked in and I put this with what I call “dirty chips” SW chips made in the usual way, when nearly cooked add a clove of crushed garlic and 2 fresh chillies for the last 5 minutes of cooking. Remove from oven and add 20g of grated lower fat cheese. The only different tweak I made to the recipe was to add a teaspoon of chilli flakes (it says a pinch) and also 2 fresh chilli’s but we like things hot. This is one of THE most incredible recipes I have EVER made! Thanks Pinch of Nom!!!!

    1. Hi David
      Just switch the celery for another speed vegetable! Peppers, carrots, even some diced butternut squash. Using smoked or unsmoked is just down to personal preference.
      I like to use an unsmoked gammon joint and I soak it overnight, changing the water a couple of times. 🙂

  20. Wow, so nice…and easy!!
    I used the slow cooker and the recipe was spot on. I accidentally forgot to buy paprika but it was fine. I added some fennel and parsley. Bought 750g unsmoked gammon from Aldi, cut off the little fat that was on it and soaked it overnight before putting it on to cook the next morning. 8 hours later it was perfect. Celery isn’t strong, it creates a mild flavour once cooked. Partner had it with potato croquettes and I had a salad. Sooo filling. Will DEFINITELY be making this again 🙂

  21. Yummy! 😋 This was so easy to make and myself along with my three children loved this. I served it with SW jacket wedges. Loads left over so have freeze in single portions for those days I can’t be bothered to cook. Would be great with rice or pasta so will try that next time. Thanks for the recipe andI simply love your website full of lovely recipes. I’ve tried many and they never disappoint.😘

    1. Hi Helen
      I don’t have a PKP, but I’ve googled the settings and I would think that the stew setting would work for you. Hope that helps.

  22. I have this in my slow cooker at home… I used Red Kidney Beans in Chilli as that was all I had and also added a little bit of water as I hadn’t read the comments.

    Will it be ok? Not fussed if its more spicy than usual as we love hot food!

    Thanks

    1. Hi Alice
      The red kidney beans in chilli sauce will be fine, really tasty! The recipe doesn’t need any more water, as the vegetables and the gammon produce plenty of liquid. To help the sauce thicken, you should leave the lid off the slow cooker to allow the excess liquid to evaporate.

  23. Hi
    Do i add the juice of the baked beans ? .Last time it seemed very watery .
    It was delicious but i thought it was going to be a little thicker .
    Thank you.

    1. Hi Rosie
      The vegetables and the gammon both have a high water content. If you leave the lid off for the last hour of cooking, the sauce will reduce and thicken. 🙂

  24. Our slow cooker has been on for nearly 7 hours and the gammon isn’t falling apart and very tough to pull apart with two forks….
    What have I done wrong?? 😩
    We don’t have a slow cooker where you can set it on low/med/high temp… it is what it is… wondering if that’s the problem.

    1. Hi Jade
      It sounds as though the meat still hasn’t had quite long enough to cook. You can help to speed things up by cutting the gammon joint into smaller chunks to complete the cooking time. Very occasionally, the joint of gammon itself can be tough.

  25. Hi, would you need to use baked beans or could they be left out? This looks so good but my partner hates beans. Thanks

    1. Hi Alex
      You can leave the beans out, not a problem! You can add the equivalent amount of an alternative speed veg instead!

  26. Made this today!!!! Absolutely fab! Chuck it all in n let it cook away in the slow cooker all day…… my kinda food ❤

    1. Hi Amanda
      It may be that the gammon hadn’t cooked for long enough. We suggest 6 to 8 hours on high in the slow cooker. The meat sometimes needs to be shredded using two forks if it hasn’t started to break up on it’s own.

  27. I’m going to make this camp fire stew for the first time ever , using all suggested ingredients it sounds like the kind of food I would enjoy. …..using a conventional slow cooker…..I’ll be letting you know how I got on……..many thanks Steve x ….

    1. Hi Stephen
      If you scroll to the recipe card, we give cooking methods for the slow cooker, pressure cooker and conventional oven. It’s advisable to soak your gammon overnight, too! 🙂

  28. Hi. I want to cook this overnight so I can have it for my lunch tomorrow but I am scared of overcooking. Can it be cooked on medium for longer? Or how long can it be left on high? Thanks

    1. Hi Iona
      I’ve done this overnight on high in the slow cooker. We recommend 6-8 hrs on high anyway, but we’ve also said you can leave it for longer. 🙂

  29. Hi I’m really hoping it doesn’t matter that I’ve made this using a gammon joint that’s 1.3kg, just noticed the comments after I put everything in the slow cooker! Think it will still cook ok in 8 hours??

    1. Hi Fiona
      Make sure you keep the slow cooker on high. You could cut the meat into 3 or 4 smaller pieces which will help it all cook evenly. 😀

      1. Well I cooked the large joint and it’s taken over the whole pot so it’s mainly just gammon and not much sauce! Nice and tender though! Think I would use a small joint next time!!

  30. Hi
    This look lovely and I’ve seen it mentioned many times.
    How long in ‘normal’ old fashioned pressure cooker (my best friend for long-cook stews etc).
    Tia

    1. Hi Graeme
      As we mention in the recipe blurb –
      ‘This Syn Free Campfire Stew only takes around 40 minutes in the pressure cooker. Which is fabulous if you’re in a rush, or don’t feel too happy about leaving the slow cooker on for a long period of time.’ 🙂

    1. Hi Sue
      We know that people in the Pinch of Nom Facebook group have made this using the Quorn Gammon roast, which is apparently available from Morrisons. Hope that helps! 🙂

  31. I can’t fit everything in, will carrots, celery and mushrooms be ok to add in later once everything’s reduced a bit and if so how many hours do they need to soften.

    1. Hi Sophie
      Root vegetables such as carrots take longer to cook than peppers, mushrooms & tomatoes etc so try to get those in as soon as you can! 3-4 hrs should be ok for the veg added later.

  32. Can you confirm how long this should be cooked for on manual in the instant pot? Instructions mention ‘0 minutes’

    1. Hi Wendy
      Setting the Instant Pot to Pressure Cook for 0 Minute (Pressing “Manual/Pressure Cook” Button, then adjust to “0” minute) means the Instant Pot will get up to pressure, then immediately switches off.

      The food is cooked during the “coming up to pressure” and “releasing pressure” time. 🙂

  33. Hello, can I use a vegetarian joint instead of meat? Quorn do a gammon equivalent…. wouldn’t need soaking.
    Thank you

    1. Hi Julie
      Yes, people have been in touch to tell us that they’ve used the Quorn gammon joint for this recipe. Should be fine! 🙂

  34. I’ve made this several times now, and it’s always a winner with the whole family, even the fussy son-in-law who doesn’t like veg! I wanted to share a leftovers idea with you all that’s perfect for brunch. I reheat a portion in an oven proof dish, make a well in the middle and crack in an egg. Cover with foil and oven bake for around 15 minutes. Absolutely delicious, filling, quick and SP friendly huevos rancheros! 🙂

  35. I’ve defrosted a big joint in the fridge over two days, does everyone soak theirs in water? Mine is unsmoked. Wondering if I should just put it in or can I still soak it. Thanks

    1. Hi Wendy
      I always soak mine to be on the safe side, but some people find unsmoked gammon doesn’t need the overnight soak. You could try putting it in a pan of water, bringing it to the boil then discarding the water and repeat a couple of times. Hope that helps! 🙂

  36. Fab recipe. Very tasty with a smoky aroma. Also super cheap and filling with plenty left over for lunch! I served this with rustic wedges and green beans. Will definitely be making again 😊

    1. Hi Samantha
      I wouldn’t have thought you’d need a full carton. The tinned tomatoes give more depth, texture and flavour to the dish, so you’d be better to add less passata and some extra speed veg to bulk it out.

    1. Hi Alice
      The recipe contains baked beans and kidney beans, which are both starchy foods. This will increase the calorie count. I will ask the team to double check the count and amend if necessary.

  37. Hi, love the look of this and making it next week! Just wanted to check do you drain the kidney beans or chuck the liquid into the slow cooker too? Thanks!

    1. Hi Keely,
      No, you drain the kidney beans. I often give them a rinse, too. Also, make sure you soak the gammon overnight, so that it’s not too salty. 🙂

  38. Hi

    Can I freeze what isn’t eaten for another time?

    This is going to be my first attempt but I’d rather make the whole recipe and freeze then try to reduce the amounts

    1. Hi Helen
      You need to drain the kidney beans. The gammon joint and the vegetables will produce plenty of liquid as the stew is cooking.
      I usually soak the gammon joint overnight for this recipe, to stop it tasting too salty. Hope you enjoy it. This is a family favourite in our house! 🙂

  39. I’m making this in a morphy Richards multi chef, so I can only go off temperatures, would you consider high on a slow cooker as around 200 degrees or lower or higher

    Thankyou

    1. Hi Jessica
      We don’t have that specific information, I’m afraid. It’s probably a good idea to check the manual, or check the Morphy Richards website for further information.
      I’ve done a quick Google search and found some information –
      ‘For every hour you’d cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high. (When in doubt, turn it on low and leave it all day or overnight.) The LOW setting on a slow cooker is approximately 95 degrees C and HIGH is about 150 degrees C.’

      Obviously this is only an approximation, but hope it helps. 🙂

  40. I love this with gammon but i have some frozen chicken breasts (purchased frozen not fresh then been frozen) if i added these instead of gammon would the cooking time be the same or less? Thankyou

    1. Hi Heather
      We have had lots of people in the group who’ve made it with chicken. You’ll need to make sure your chicken is thoroughly defrosted first. The chicken shouldn’t need as long as the gammon, but cooking it slowly should mean it shreds easily. Enjoy! 🙂

  41. I’ve had my campfire stew on for 5 hours on slow. Checked the meat and it’s still raw! I thought it was a typo in the text when it said high 6-8 hours 😖. I’ve now switched it onto high and will now have to leave it in longer and make something else for tea. Hopefully it will cook before going to bed 🙄. So disappointed in myself.

    1. Hi Stephanie
      Oh dear, that’s a shame. A whole gammon joint needs the full 6-8 hours on high to cook through completely and become tender enough to shred. Hopefully you’ll be able to enjoy it soon! 🙂

  42. What do you do if you are using in the instant pot and get the BURN message and you open it (safely) and the ingredients are stuck to the bottom. I read you take it out, clean the bottom etc… but do you add water to avoid it sticking again, and if so, how much and will it bland the flavour?

    1. Hi Athena
      If there is a thick layer of food on the bottom of the pot, and it heats up faster than the food on top, it can burn. Especially tomatoes, or starchy foods like rice or beans. Once the pot has been cleaned, you should be okay to try again. It’s worth adding a little extra liquid, water or stock to prevent this happening again and allow the pot to come to pressure. Hope that helps! 🙂

  43. Hi, this sounds great and perfect to come home to at the end of a busy day. I really don’t like Kidney beans, could I replace with chickpeas instead?

    1. Hi Ally,
      Yes, you could use chickpeas or other canned beans, such as butter beans, would work too. 🙂
      It’s important to soak the gammon overnight so that the finished dish isn’t too salty. Thanks for getting in touch!

  44. I tried to cook camp fire stew in my new Instant Pot, I followed the recipe exactly. I don’t have a manual setting so looked it up and said to use the pressure cook setting which I did but it burnt to the bottom of the instant pot before getting up to pressure. I emptied the contents of the inner pot cleaned it and set it back off but did exactly the same 4 times in total. Please can you tell me what I’m doing wrong? 🤷🏼‍♀️ We were really looking forward to tasting it but gave up so going to slow cook it tomorrow.

    1. Hi Sarah
      If there is a thick layer of food on the bottom of the pot, and it heats up faster than the food on top, it can burn. Especially tomatoes, or starchy foods like rice or beans. Obviously with an Instant pot, you can’t stir when the lid is locked on.
      Once the pot has been cleaned, you should be okay to try again. It’s worth adding a little extra liquid, water or stock to prevent this happening again and allow the pot to come to pressure. Hope that helps! 🙂

    1. Hi Lucy
      That’s what I do, yes. Obviously you need to keep the meat refrigerated until you’re cooking it, so soaking in the fridge is the best option. I also change the water at least once. Hope that helps!

  45. Hi I have a pro king pot just wondered what the sealing setting is? Is this closed as I only have closed or open on mine. Also I don’t seem to have a manual setting. Sorry for all the questions new gadget.

    1. Hi Liz
      I have the Instant Pot, so I’m not absolutely certain about the PKP settings, but it makes sense that your closed setting would be the same as sealed setting on the Instant Pot. Hope that helps.
      Thanks for getting in touch!

  46. Hi – I have a more recent instant pot and it doesn’t have a manual button. I’m making the campfire stew. I pressed pressure cook but then wondered if it should be on high pressure or low pressure setting (separate button)? I set it to low on the basis that the burn message came up twice and am waiting to see what happens! Any guidance please? Thanks.

    1. Hi Kathryn
      If there is a thick layer of food on the bottom of the pot, and it heats up faster than the food on top, it can burn. Especially tomatoes, or starchy foods like rice or beans. Obviously with an Instant pot, you can’t stir when the lid is locked on.
      Once the pot has been cleaned, you should be okay to try again. It’s worth adding a little extra liquid, water or stock to prevent this happening again and allow the pot to come to pressure. Hope that helps! 🙂

  47. Hi Janie – Just letting you know that after pressing the Pressure Cook button the low pressure setting seemed to work fine should anyone with this type of Instant Pot be wondering which settings to use for Campfire Stew. There was slight evidence of burning at the bottom of the pot when I washed it out later but the burn message didn’t come on after the second time and went straight into pressure cooking once up to heat. The stew looked lovely and was tasty too! Now in the freezer for later this week. Thanks.

  48. Wow! What can I say. One of the best SW recipes ever… had it for lunch and plan to have it for dinner as well… salty, smoky and with just the right amount of heat…
    This is going to be a regular on my menu from now on!

  49. Making this again, as my wife and I love it. Just realised as well (don’t know how I missed it) that you even give us the calorific value of each meal. Perfect for making meals for our son who is calorie counting. Going to try the hunters chicken next. Thanks for all your hard work

  50. Ive tried to do this recipe twice now in the instant cooker, both times it gets to pressure and then i get the burn error. Done this plenty of times in the slow cooker and its lovely. No idea why my instant pot wont work. Follow the exact recipe and pressed pressure cook on high pressure (which seems the standard setting) for 40mins. This time i added an extra half a tin of water as i read low liquid can sometimes be an issue but same problem! Ive yet to make anything in the instant pop with a burn error. Help! X

    1. Hi Anna
      If there is a thick layer of food on the bottom of the pot, and it heats up faster than the food on top, it can burn. Especially tomatoes, or starchy foods like rice or beans. Obviously with an Instant pot, you can’t stir when the lid is locked on.
      Once the pot has been cleaned, you should be okay to try again. It’s worth adding a little extra liquid, water or stock to prevent this happening again and allow the pot to come to pressure. Some people have mentioned that using the low pressure setting makes a difference, too. Hope that helps!

    1. Hi Marie
      Sometimes gammon joints can be quite salty, so an overnight soak will reduce the saltiness so it doesn’t overpower the flavour of the recipe. It can be hit and miss, you could take the gamble that your gammon isn’t too salty, but I usually soak mine to be on the safe side! Hope that helps.

  51. Hi,
    I really want to try this but my working day is definitely longer than 8 hours – I would normally be out the house 10-11 hours, is that too long to leave it on high? Should I change to low? Thanks!

    1. Hi Melissa
      I often make this and leave it overnight on high, it’s always been fine. If you’d rather, you could leave on med/low for 10-12 hours. Thanks for getting in touch!

  52. HI, I’ve cooked this today in the slow cooker whilst i popped out and it tastes and smells absolutely amazing!
    Only question i have isn’t i’ve followed the ingredients for 2 people but looking at it there looks as though it would feed more…
    i just wondered whether the calorie count is right as there’s no way i could eat half of what’s there! 😂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!
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