Campfire or Cowboy stew

This is a great dish cooked in the slow cooker.  It’s quite an adaptable recipe.  There are “syn free” versions out there too, have a search if you like!

The basics are 1 small smoked gammon joint, 2 tins of baked beans, 2 peppers chopped, 1 onion chopped, 6 tbsp tomato puree, 1 tbsp paprika, 1 tsp chilli powder and 3 cloves of garlic crushed.

I also added more onion and garlic as we like them, then celery and mushrooms because they needed using up, 2 small carrots, a tin of chopped tomatoes, then replaced the baked beans with kidney beans and cannelini beans, added some chilli jam, 1 more tsp each of paprika and chilli powder and 4 chopped scotch bonnets as we tend to like things a bit hotter!  This was then cooked for 7 hours on low.  At the 6 1/2 hour mark, take the joint out, shred it and add it back in.

We made 6 portions from 1 small joint, the remainders went in the freezer.  It mightn’t be the prettiest dish on the plate, but it sure is tasty!

Some folks prefer to soak their gammon joint overnight to reduce the saltiness of the meat.  This little joint didn’t need it.  Be sure to remove any plastic from the meat and also you can remove any extra fat if you prefer to.

Below are pictures of it in the slow cooker and what the gammon looks like when you shred it to add it back in.



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