Campfire Stew

  • 40MINS
  • 6HR
  • 409KCAL

Campfire Stew is an easy, warming and slimming friendly 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! In fact, it’s one of the most popular recipes over on our Facebook group and we love how much you’ve been enjoying it!

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, what could be easier than that?

This Campfire Stew is one of many slimming friendly slow cooker recipes that we’ve created. These are all really simple, 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?

This recipe is great as most of the ingredients such as beans, kidney beans, chopped tomatoes etc. will likely in your cupboard already!

The main star of the dish is the gammon joint, and 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. We’ve used an unsmoked gammon joint due to the saltiness, but you can use smoked if you like.

As for the hot sauce, we generally use Franks as it adds a bit of heat without overdoing it and also brings a nice bit of acidity. If you don’t have any you can leave it out without any problems. You should be able to get this in the spice aisle of the supermarket, or substitute with standard hot sauce.

This recipe was featured in an episode of our brand new food series! Watch it here:

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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 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 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 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.

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

Step 4 pinchofnom.com Step 4 pinchofnom.com

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
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Rustic Potato Wedges pinchofnom.com
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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 an easy, warming and slimming friendly 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 Frank's Hot Sauce

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

In the Slow Cooker
  1. Soak the gammon joint overnight 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 overnight 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 10 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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150 comments

See what others have to say

Debby GoldenWednesday 24th June 2020

Just made a vegan version using Vivera bacon bits and its amazing! I have also made your Jackfruit version which was also really good – thanks

Reply

    Steve CowderoyThursday 25th June 2020

    Hi Debby, so happy to hear that you like our recipes. Thanks for getting in touch with us and keep up the good work.

    Reply

KatieWednesday 13th May 2020

I’ve tried this in the instant pot, but it just burnt to the bottom so didn’t reach pressure to cook. What am I doing wrong?

Reply

    HollyThursday 13th August 2020

    Hi Katie, Check that theres nothing stuck to the bottom of the inner pot as this will cause it to overheat give it a little scrape it with a wooden spoon to remove anything stuck. Once the pot has cooled down completely you could try adding a little water to make the sauce a little less thick. Hope that helps!

    Reply

SallyThursday 23rd April 2020

I’m in Australia & it’s hard to buy gammon here unfortunately as I miss it. What would you suggest as alternative joint of meat? I’d love to try this recipe.

Reply

    LisaThursday 7th May 2020

    Hi Sally. This would work well with a pork joint. Hope you enjoy the recipe.

    Reply

      Aisha aamirSunday 21st June 2020

      What meat canning use apart from gammon or pork ?
      Thank you.

      SharonMonday 22nd June 2020

      Hi Aisha, gammon is ideal for this recipe as it goes so well with the smoky flavours. We have heard of people making it with pork or beef, although we haven’t tried this ourselves. Thanks for getting in touch.

RachaelTuesday 7th April 2020

Is it essential to add the cumin , coriander and hot sauce and chilli flakes lol, I have everything else ? and we don’t like spicy food! Will it taste terrible if I didn’t add them?

Reply

    Holly LevellThursday 14th May 2020

    Hi Rachael, the spices are what give the Campfire Stew its tasty flavour so leaving out that many many adjust the end result quite a bit. I’ve made this recipe a lot and the amount of chilli and hot sauce really doesn’t make it too spicy but you can tweak it for your personal preference. Hope that helps!

    Reply

Shelley WebbFriday 27th March 2020

I’ve added chopped tomatoes and beans but it’s not very saucy. Do I need to add water or stock please? I’ve only just turned the slow cooker on

Reply

    HollyTuesday 5th May 2020

    Hi Shelley, no extra stock needed! Once the slow cooker reaches temperature and the vegetables and gammon start to cook this will produce the liquid for the stew. Hope you enjoy it !

    Reply

MeganThursday 26th March 2020

What size gammon joint would you recommend using for this recipe?

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Megan, a gammon joint that weighs around 600g would be suitable for this recipe. Hope you enjoy making this!

    Reply

Jill HeepsSunday 1st March 2020

Hi I have purchased 2 pinch of nom recipe books and I am considering buying instant pot. What size should I get for 2 people? I work full time and getting in from work late limits choices which I think would benefit from having one.
Jill

Reply

    LisaWednesday 6th May 2020

    Hi Jill. We have lots of recipes that are suitable to use in an Instant Pot. It’s a handy gadget to have!

    Reply

LaurenTuesday 11th February 2020

Do you need to add water to the slow cooker when making campfire stew? TIA

Reply

    Holly LevellTuesday 12th May 2020

    Hi Lauren, no extra water needed! Once the slow cooker reaches temperature and the vegetables and gammon start to cook this will produce the liquid for the stew. Hope you enjoy it !

    Reply

SianWednesday 29th January 2020

I don’t like kidney beans whats best to substitute those with ??

Reply

    Sharon FitzpatrickMonday 11th May 2020

    Hi Sian, thanks for your question. You could use cannellini beans or butterbeans instead of kidney beans. Hope you enjoy this recipe!

    Reply

Katie FergusonWednesday 15th January 2020

On the campfire stew how many grams is a serving?????

Reply

    Holly LevellFriday 22nd May 2020

    Hi Katie, for our recipes we work out the nutritional information per serving of a recipe not by weight. Campfire Stew serves 4 but you can alter the servings by scrolling to the recipe information and using the tool to increase or decrease the servings which will alter the ingredient quantities. Hope that helps!

    Reply

BeckySunday 12th January 2020

Can other meats be used instead of gammon as not a lover of it

Reply

    Holly LevellTuesday 12th May 2020

    Hi Becky, there is now a vegan version of the Campfire Stew using jackfruit which appeared in our podcast. Let us know what you think.

    Reply

DawnTuesday 31st December 2019

Has anyone ever tried a different meat with this recipe, my family aren’t keen on gammon….

Reply

    Holly LevellTuesday 12th May 2020

    Hi Dawn, here is now a vegan version of the Campfire Stew using jackfruit which appeared in our podcast. Let us know what you think!

    Reply

AnnaSunday 29th December 2019

Not sure if anyone asked but can you use different meat as we donf eat pork but the recipe looks amazing

Reply

    Holly LevellTuesday 12th May 2020

    Hi Anna, there is now a vegan version of the Campfire Stew using jackfruit which appeared in our podcast. Let us know what you think!

    Reply

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

Demi Morgan JohnsonFriday 5th April 2019

Hi there, wanting to try this recipe and was wondering what the exact serving size is that is 409 calories? Thanks in advance!

Reply

    Emma TSunday 7th April 2019

    Hi Demi,

    This recipe serves 4, so the calories have been calculated using a quarter of the amount made ????

    Reply

NettieTuesday 19th March 2019

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! ????

Reply

    CateMonday 8th April 2019

    It depends on if you serve it with anything and how big your appetite is! 😉

    Reply

MelissaSunday 17th March 2019

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!

Reply

MarieMonday 25th February 2019

Hi – why would you have to soak the gammon please? Thanks

Reply

AnnaThursday 21st February 2019

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

Reply

SamanthaSunday 10th February 2019

Absolutely lush..
Even my fussy 16 year old loves it..
Economically family meal too

Reply

Darren WallisThursday 7th February 2019

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

Reply

Susan GloverMonday 4th February 2019

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!

Reply

Kathryn LewisSunday 3rd February 2019

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.

Reply

LizThursday 24th January 2019

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.

Reply

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