Campfire stew
Serves 4
Easy
Prep:
Cook:
Ever tried gammon and baked beans in a stew? They work really well in this velvety tomato broth, flavoured with plenty of smoked paprika, garlic and chilli
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- 750g unsmoked gammon joint
- 1½ tbsp olive oil
- 1 onionfinely chopped
- 1 carrotchopped into small pieces
- 1 celery stickchopped into small pieces
- 2 peppers, deseeded and finely sliced(we used red and yellow)
- 2 garlic clovescrushed
- 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 parsleyto serve
- crusty breadto serve
Nutrition: per serving
- kcal477
- fat21.6g
- saturates6.2g
- carbs26.6g
- sugars15.9g
- fibre10g
- protein39.1g
- salt4.63g
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.
