Campfire Gammon and Vegetable Stew Recipe
A hearty and flavorful campfire stew featuring tender gammon slow-cooked with vibrant vegetables, smoky spices, and creamy haricot beans. Perfect for cozy dinners, this stew combines rich smoky paprika, tangy tomatoes, and a touch of heat to create a comforting one-pot meal.
- Prep Time: 15 minutes plus overnight soaking
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes plus overnight soaking
- Yield: Serves 6
- Category: Stew
- Method: Baking
- Cuisine: British
Ingredients
Scale
Meat
- 600g gammon
Vegetables & Aromatics
- 1 tbsp vegetable oil
- 2 onions, roughly chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 2 peppers, deseeded and chopped
- 3 garlic cloves, crushed
Seasonings & Condiments
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- ½ tsp chilli powder (optional)
- 2 x 400g cans chopped tomatoes
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tbsp sugar
Beans
- 2 x 400g cans haricot beans, drained and rinsed
Instructions
- Prepare the gammon: Remove the rind and fat from the gammon, then soak it in a pan of water in the fridge overnight. This step helps to remove excess salt from the gammon meat.
- Sauté vegetables: Heat the vegetable oil in a large flameproof casserole or ovenproof pan over medium-high heat. Add the chopped onions, carrots, and celery and cook for about 10 minutes, stirring regularly until the vegetables begin to soften.
- Add peppers and seasonings: Stir in the chopped peppers, crushed garlic, tomato purée, smoked paprika, and optional chilli powder. Cook for an additional 2 minutes to develop the flavors.
- Add tomatoes and liquids: Pour in the canned chopped tomatoes along with a splash of water used to rinse the cans. Season the mixture well, then stir in Worcestershire sauce, 1 tablespoon of sugar, and bay leaves.
- Simmer gammon and bake: Preheat the oven to 170C (150C fan)/gas mark 3. Place the soaked gammon into the casserole, cover with a lid, and bring to a gentle simmer on the stove. Transfer the casserole to the preheated oven and cook for 3 hours, or until the gammon is tender.
- Add beans and finish cooking: Carefully remove the casserole from the oven and place it back on medium heat on the stove. Add the drained haricot beans, then simmer the stew for 10 minutes more until the beans are heated through.
- Shred and serve: Using two forks, shred the gammon meat directly in the casserole. Serve the stew immediately for a warm and comforting meal.
- Storage: To store leftovers, cool the stew completely before placing in an airtight container. Refrigerate for up to three days or freeze for up to two months. When reheating, defrost overnight in the fridge and reheat until piping hot.
Notes
- Soaking the gammon overnight helps reduce saltiness and improves texture.
- You can adjust the chilli powder amount based on your desired spice level or omit for a milder dish.
- Use a flameproof casserole suitable for both stove and oven cooking to follow the recipe safely.
- Leftover stew freezes well and flavors deepen with time.
- Serve with crusty bread or mashed potatoes for a complete meal.
Keywords: campfire stew, gammon stew, smoked paprika stew, easy stew recipe, British stew, slow cooked gammon, hearty stew
