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.

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

Campfire Stew | Slimming & Weight Watchers Friendly Recipes - Pinch of Nom

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 👍

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 at the end of a long day. 

How many Calories are in this Campfire Stew?

There are 400 calories in each portion of our Slimming friendly Campfire Stew. This means it falls into our Everyday Light recipe category. You can find all of our other Everyday Light 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.

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; 

  • Stock cubes
  • Worcestershire Sauce

You could also enjoy this Campfire Stew if you’re dairy free. 

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

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!

Campfire Stew | Slimming World & Weight Watchers Friendly

How to Make Campfire Stew

Making this dish is super easy, especially if you use a slow cooker! Here’s a summary; 

  • Soak the Gammon/Ham joint overnight – this gets rid of the salt. 
  • Put all of the ingredients into the slow cooker
  • Cook on low until the Gammon/Ham falls apart
  • 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.
  • Serve with your choice of accompaniment from the list below.

What 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!

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

Campfire Stew | Slimming World & Weight Watchers Friendly

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

You’ll probably already have most of the ingredients, 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 – otherwise 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 coming in a tin also helps it last longer. You can get it in mild & 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 though, you can leave it out without any problems. 

Can you cook Campfire Stew another way?

Yes!You can cook it in the Pressure Cooker, Slow Cooker or in the Oven.

Pressure Cooker: 40 minutes or so – see further instructions in the recipe card below.

Slow Cooker: 6 hours or so – see further instructions in the recipe card below.

Oven: You could cook this in the oven in a casserole dish with a tight fitting lid, or in an oven tray with some foil tightly wrapped around the top. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.

How do you know when Campfire Stew is cooked?

You should cook this Campfire Stew until the gammon literally falls apart when pulled apart 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 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.

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!

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Campfire Stew | Slimming World & Weight Watchers Friendly

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Campfire Stew | Slimming & Weight Watchers Friendly

Votes: 192
Rating: 4.04
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Servings

Prep Time

Cooking Time

people 40 Minutes 6 Hours

Calories

WW

Carbs

409kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon Dairy Free icon
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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

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.

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  • You don't reproduce the recipe in full
122 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. 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.

  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

  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

  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 😔

  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??

  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 🙂

  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!

  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.

  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

  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 Nicola,

        Yes you could! You may want to shred it add it in the last hour or so if using the slow cooker method.

        Hope that helps! 🙂

  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.😘

  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

  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.

  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.

  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

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

  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 ….

  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

  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. 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

  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.

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

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

  34. 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

  35. 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 😊

  36. 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!

  37. 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

  38. 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

  39. 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

  40. 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.

  41. 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?

  42. 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?

  43. 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.

  44. 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.

  45. 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.

  46. 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!

  47. 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

  48. 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

  49. 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!

  50. 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! 😂

  51. 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 ?

    1. 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! 🙂

  52. 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

    1. 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! 🙂

  53. 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?

    1. 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! 🙂

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