So I’ve been leading a double life over at The Carpenter’ Daughter where I’ve been renovating my whole house. I’m very much for girl power and sharing with people how I save money.
At times it feels like shift work, which can often leave me little or no time to think about what Slimming World friendly meal will be on the table that evening.
And last week, I’d been caught short yet again. I had a gammon joint in the fridge and wondered if d had time to make the very old classic campfire stew, but we’ll get to that in a bit.
I’ll be honest – I don’t actually know its origin.
Campfire stew was making the rounds back in 2013 when I first joined Slimming World and as blogging became more of a thing, many of us have put our own twist on it someway or another and exactly like I did.
I do think though, that the key to this recipe is to soak it beforehand, otherwise you’ll be reaching for a glass of water every half hour one you’ve finished. My first try back then was far too salty and left me bloaty.
The other thing I do wonder (and hopefully someone here can answer): what makes it a camp-fire stew?
The usual recipe calls for slow cooking for around 6 hours, but when I go camping, we certainly don’t cook for that long. We’re camping gas hob people that wolf down our food and off we go on a trek.
And it’s not like I ever take my slow cooker with me and nor did I have time to cook it for this long last week.
HOW I MAKE MINE
So to get around a time-sensitive day, I decided to create my own version in a more reasonable 30 minutes using my Tefal Cook4Me multicooker on its pressure cooker setting. (I believe the InstaPot has the same setting).
If I’d have thought of cooking it sooner, then of course I would have whipped my slow cooker out.
But sadly this wasn’t the case and I needed to cook mine pronto. It also cooked such a huge batch that I was able to eat it over a few working lunches too.
30 Minute Slimming World Syn Free Campfire Stew Multicooker Recipe
- 500 g gammon joint
- 2 tsp paprika
- 3 cloves garlic
- 1 tin chopped tomatoes
- 2 tins baked beans
- pinch or two chilli flakes (as many as you'd like)
- 2 onions chopped
- 1 red pepper deseeded & chopped
- 1 tin water reusing an empty tin of beans or tomatoes
- 2 large mushrooms sliced
- 1 tbsp red wine vinegar
- 6 tbsp tomato puree
- 1 tbsp mild chilli powder
- 2 bay leaves
- Soak the gammon joint in fresh cold water overnight if possible to remove excess salt or for a couple of hours then drain.
Now place every in your pressure cooker or multicooker for 30 minutes on pressure cooker setting.
- Now remove the gammon joint and shred with two forks and place back in the sauce. Note:If the gammon is tough, cook for a further 10-20 minutes before shredding.
- Now serve with whatever you wish. We ate ours with rice, but it would work equally as well with baked potato or mash.
- If you liked it, don't forget to tag me in an Instagram pic so I know you made it!
DON’T MISS OUT ON FUTURE RECIPES
And if you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?
CAN’T MAKE IT RIGHT NOW? HERE’S A PIN TO SAVE IT FOR LATER!