Campfire Stew

  • 40MINS
  • 6HR
  • 409KCAL

Campfire Stew is a tasty, warming, slimming friendly, easy meal for anyone counting calories or following a diet plan like Weight Watchers or similar.

Easy Peasy Campfire Stew pinchofnom.com
4

NutritionPer Serving

  • Calories409
  • Carbs47g
  • Protein24g
  • Fat15g
  • Saturates5g
  • Sugars11g

Campfire Stew - Pinch of Nom Slimming Recipes

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 to know in the blurb! 

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

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.

This Campfire Stew is pretty similar to a few other of our slimming friendly slow cooker recipes. These are all really easy, and the perfect kind of recipe to tuck into at the end of a long day.

What diets is this Campfire Stew suitable for?

This Campfire Stew recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions:

  • Worcestershire Sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Campfire Stew recipe?

  • You need to count 8 Points per portion of this Campfire Stew recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Campfire Stew recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Campfire Stew recipe if you’re on WW Purple.

Do you need any special ingredients or equipment to make Campfire Stew?

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You’ll probably already have most of the ingredients such as beans, kidney beans, chopped tomatoes etc in your cupboard already. So, not really, no!

The main star of the dish is the gammon/ham joint – a cheap one will do. Just make sure to soak it in water overnight – or it may be a bit too salty for your taste. I wouldn’t use a smoked gammon/ham joint, but you can if you like.

Any old paprika will do, although we’re a bit fussy and LOVE the paprika that comes in a tin (makes us feel a little posh haha!) It also helps it last longer. You can get it in mild and hot varieties.

As for the hot sauce, we generally use Frank’s as it adds a bit of heat without overdoing it. It also brings a nice bit of acidity. If you don’t have any you can leave it out without any problems.

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

The Instant Pot is basically a super slow cooker with a whole load of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour! Yes, an hour! They’re available on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.

How many calories are in this Campfire Stew?

There are 409 calories in each portion of our slimming friendly Campfire Stew. This means it falls into our Weekly Indulgence recipe category. You can find all of our other Weekly Indulgence recipes here.

This Campfire Stew is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Slow cooker method

Step 1

Soak the gammon joint overnight in cold water if necessary.

Step 1 pinchofnom.com

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.

Step 2 pinchofnom.com

Step 3

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

Step 4

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

Step 4 pinchofnom.com

Step 5

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

Step 6 pinchofnom.com

Instant Pot method

Step 1

Soak the gammon joint overnight in cold water if necessary.

Step 1 pinchofnom.com

Step 2

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

Step 2 pinchofnom.com

Step 3

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

Step 4

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

Step 5 pinchofnom.com

Oven method

Step 1

Soak the gammon joint overnight 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.

Step 4

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

Campfire Stew - Pinch of Nom Slimming RecipesWhat should you should serve with Campfire Stew?

Any of the following go really well with Campfire Stew. It’s one of those dishes that goes with pretty much anything. It’s so hearty it can of course be eaten on its own!

Creamy Mashed Potatoes pinchofnom.com
Easy Peasy
  • 25MINS
  • 176KCal
Rustic Potato Wedges pinchofnom.com
Easy Peasy
  • 45MINS
  • 251KCal
Savoury Rice pinchofnom.com
Easy Peasy
  • 35MINS
  • 379KCal

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

How do you know when the Campfire Stew is cooked?

You should cook this Campfire Stew until the gammon literally falls apart when pulled with a pair of forks.

This should take approx 1 hour in the pressure cooker, 6 hours in the slow cooker (high) or 2 hours in the oven (170°C).

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Campfire Stew in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Campfire Stew in the fridge for approximately 3 days or so.

Can I freeze Campfire Stew?

Yes you can! 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.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner haha.

How do I reheat this Campfire Stew?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Campfire Stew

Campfire Stew is a tasty, warming, slimming friendly, easy meal for anyone counting calories or following a diet plan like Weight Watchers or similar.
  • Prep Time
    40 MINS
  • Cook Time
    6 HR
  • KCals 409
  • Carbs 47G
WW Points
  • 8 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 1 Gammon Joint all fat removed
  • 2 Onions chopped
  • 3 Bell Peppers sliced
  • 3 Cloves Garlic crushed
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Ground Corinader
  • 1 tin Baked Beans
  • 1 tin Chopped Tomatoes
  • 1 tin Kidney Beans
  • 1 stick Celery chopped
  • 2 large Carrots chopped
  • 6-8 Button Mushrooms cut in half
  • 2 tbsp Tomato Puree
  • 1 pinch Chilli Flakes
  • 1 tbsp Worcestershire Sauce
  • 1 dash Franks Hot Sauce

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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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

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122 comments

See what others have to say

Sarah HumphriesThursday 16th May 2019

I am now attempting for the 3rd time to cook this in my instant pot. I keep getting the ‘Burn’ message. I am new to pressure cooking but I have search this problem and it seams to happen if the juice/sauce is too thick also if the recipe contains a lot of starch which I guess the beans do. I have cancelled stored well and reprogrammed but the message has reappered! Any suggestions?

Reply

    CateSaturday 25th May 2019

    Try adding a few extra cups of water to the recipe. Then once it’s done, remove the lid and use the saute function to reduce and thicken. Some of the newer instant pots are very sensitive, especially with tomato based sauces. Hope that helps! 🙂

    Reply

LucyTuesday 14th May 2019

Thank you for all the great recipes – I was hoping to do this recipe using Jack fruit as I’m veggie – do you know whether it would need as long to cook? I’ve never cooked with gammon or jackfruit before so unsure of the similarieties! I would be using a slow cooker. Thank you x

Reply

    CateSaturday 25th May 2019

    Jackfruit doesn’t need as long to cook, I think it would be best to add it in about halfway through though we haven’t tested it! 🙂

    Reply

JacquiTuesday 23rd April 2019

Hi this sounds like a stupid question but what is Franks hot sauce, is this a chilli sauce, a tomato sauce soy sauce or what ?

Reply

    CateFriday 26th April 2019

    Hi Jacqui!

    It’s a spicy sauce similar to tabasco in appearance and made from cayenne peppers. You can substitute with chilli sauce, tabasco or sriracha.

    Hope that helps! 🙂

    Reply

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