Campfire Stew

WW Points

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

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 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