Skip to main content

Campfire stew

 

Method 1

Ingredients

600g gammon

1 tbsp vegetable oil

2 onions, roughly chopped

2 carrots, chopped

1 celery stick, chopped

2 peppers, deseeded and chopped

3 garlic cloves, crushed

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

2 x 400g cans haricot beans, drained and rinsed

STEP 1

Remove the rind and fat from the gammon, then soak in a pan of water in the fridge overnight – this will remove some of the salt.

STEP 2

Heat the oil in a large flameproof casserole or ovenproof pan over a medium-high heat and cook the onion, carrots and celery for 10 mins, stirring regularly until the veg starts to soften. Stir in the peppers, garlic, tomato purée, paprika and chilli powder. Cook for another 2 mins, then add the tomatoes and stir. Swill out the tomato cans with a little water and pour this into the casserole. Season well and stir in the Worcestershire sauce, 1 tbsp sugar and the bay leaves.

STEP 3

Heat the oven to 170C/150C fan/gas 3. Put the gammon in the casserole, cover and bring to a simmer. Transfer to the oven and cook for 3 hrs until the meat is tender. Carefully lift out the casserole and return to a medium heat on the hob, then add the haricot beans. Simmer for 10 mins until the beans are heated through, then shred the ham using two forks. Serve straightaway. To store, leave to cool completely and chill in an airtight container for up to three days, or freeze for up to two months. Defrost in the fridge overnight before reheating until piping hot.

Recipe tip

Slow cooker method

To cook this in a slow cooker, transfer the stew to a slow cooker set to low at the end of Step 2. Cover and cook for 6-8 hrs, before turning the heat to high and adding the beans for a further 10 mins.


Method 2

Ingredients:

- 1 lb of beef stew meat, cubed

- 1 onion, chopped

- 2 cloves of garlic, minced

- 2 carrots, sliced

- 2 potatoes, diced

- 1 can of diced tomatoes

- 4 cups of beef broth

- 1 tsp of paprika

- 1 tsp of dried thyme

- Salt and pepper to taste

Instructions:

1. Heat a Dutch oven or large pot over the campfire.

2. Add the beef stew meat and brown on all sides.

3. Add the onion and garlic, cook until fragrant.

4. Add the carrots, potatoes, diced tomatoes, beef broth, paprika, thyme, salt, and pepper.

5. Cover and let simmer for about 1-2 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.

6. Serve hot and enjoy your campfire stew!



Labels:

Comments

Post a Comment

Popular posts from this blog

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more