Campfire stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 750g unsmoked gammon joint
- 1½ tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, chopped into small pieces
- 1 celery stick, chopped into small pieces
- 2 peppers, deseeded and finely sliced (we used red and yellow)
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 bay leaf
- pinch of chilli flakes (optional)
- 400g tin chopped tomatoes
- 1 tbsp red wine vinegar
- 400g tin baked beans
- fresh parsley, to serve
- crusty bread, to serve
Method
- STEP 1
The night before, or at least three hours before, soak the gammon in cold water. Rinse well.
- STEP 2
Preheat the oven to 150C/130C fan/gas 2. Heat the oil in a large casserole dish and cook the onion, carrot, celery and peppers over a medium heat for 8-10 mins until golden and softened. Season, then stir in the garlic, tomato purée, paprika, oregano, bay leaf and chilli flakes (if using). Cook, stirring for another 1-2 mins until fragrant.
- STEP 3
Pour in the tomatoes and red wine vinegar. Fill the tomato tin halfway with water and swirl out into the stew, then stir well to combine and bring to the boil. Nestle the gammon in the middle of the stew then cover with a lid and cook in the oven for 1½ hours until the meat is tender.
- STEP 4
Carefully remove from the oven and stir through the baked beans. Shred the meat into large chunks, then return to the oven for 15 mins.
- STEP 5
To serve, remove the bay leaf and season. Sprinkle over the parsley and serve with bread.
