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Campfire Gammon Stew with Vegetables and Beans Recipe

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★★★★★

4.5 from 137 reviews

A hearty and flavorful campfire stew featuring tender gammon simmered with a medley of vegetables, beans, and smoky spices. Perfectly cooked low and slow in the oven, this stew is a comforting meal ideal for chilly evenings or outdoor-inspired dining.

Ingredients

Scale

Meat

  • 600g gammon

Vegetables & Aromatics

  • 2 onions, roughly chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 2 peppers, deseeded and chopped
  • 3 garlic cloves, crushed

Seasonings & Sauces

  • 1 tbsp vegetable oil
  • 1 tbsp tomato purée
  • 2 tsp smoked paprika
  • ½ tsp chilli powder (optional)
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sugar
  • 2 bay leaves

Beans

  • 2 x 400g cans haricot beans, drained and rinsed

Instructions

  1. Prepare the gammon: Remove the rind and fat from the gammon, then soak it in a pan of water in the fridge overnight to reduce excess saltiness.
  2. Sauté the vegetables: Heat the vegetable oil in a large flameproof casserole or ovenproof pan over medium-high heat. Add the onions, carrots, and celery and cook for 10 minutes, stirring regularly, until the vegetables begin to soften.
  3. Add remaining aromatics and spices: Stir in the peppers, crushed garlic, tomato purée, smoked paprika, and optional chilli powder. Cook for an additional 2 minutes to release the flavors.
  4. Add tomatoes and liquids: Pour in the canned chopped tomatoes along with a little water to rinse out the cans, adding it to the pan. Season well and stir in Worcestershire sauce, sugar, and bay leaves.
  5. Simmer the gammon: Place the gammon into the casserole, cover it, and bring to a gentle simmer on the stove.
  6. Oven cook: Preheat the oven to 170°C (150°C fan)/gas mark 3. Transfer the covered casserole to the oven and cook for 3 hours or until the gammon is tender and easily shreddable.
  7. Finish the stew: Carefully remove the casserole from the oven and return it to medium heat on the stovetop. Add the drained and rinsed haricot beans and simmer for an additional 10 minutes until the beans are heated through.
  8. Shred and serve: Shred the gammon using two forks within the stew and serve immediately while hot.
  9. Storage: Allow leftovers to cool completely before storing in an airtight container. Keep in the fridge for up to three days or freeze for up to two months. Defrost overnight in the fridge before reheating thoroughly.

Notes

  • Soaking the gammon overnight helps reduce the saltiness for a more balanced flavor.
  • If you prefer less heat, omit the chilli powder, or adjust according to taste.
  • The dish can be made ahead and tastes even better the next day as flavors meld.
  • Use a flameproof casserole to allow seamless cooking from stovetop to oven.
  • Make sure to shred the gammon finely so it distributes well throughout the stew.
  • This recipe freezes well; portion before freezing for easy meals later.

Keywords: campfire stew, gammon stew, slow cooked stew, British stew recipe, smoky paprika stew, hearty stew, baked stew

Find it online: https://platedandproud.com/campfire-gammon-stew-with-vegetables-and-beans-recipe/