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Close up top down shot of a pan of campfire stew

Slow cooker campfire stew

  • Author: Pip Payne
  • Total Time: 6 hours ten minutes
  • Yield: 6 servings 1x
  • Diet: Low Calorie


Tender, pull-apart slow-cooked gammon and beans in a rich, smoky sauce- perfect comfort food from your slow-cooker, ideal for feeding the family.



  • 1 gammon joint (approx 750g) (all visible fat removed (pre-soaked overnight ideally, or for at least 2 hours- see the note above about this))
  • 2 onions (diced)
  • 2 sweet peppers (red, yellow or orange) (deseeded and diced)
  • 4 garlic cloves (peeled and finely chopped)
  • 1 tsp smoked paprika
  • 2 x 400g cans of baked beans 
  • 6 tbsp tomato puree
  • 1 red chilli (finely chopped (optional- leave out if you’d rather it wasn’t spicy))


  1. Mix together all of the ingredients (apart from the ham) in the slow-cooker bowl.
  2. Move the mixture over to the side of the bowl, place the ham in, and then cover it over completely with the bean mixture.
  3. Place the lid on the slow-cooker and cook on high for 6 hours, or low for 10-12 hours.


When the ingredients are all in the slow-cooker, it does look like quite a dry mixture. You shouldn’t need to add any water as the juices come out of the meat, but if after a couple of hours it still looks very dry you could add a couple of cups of water or passata.

If you would prefer to make this in the oven, preheat the oven to 180c, pop all of the ingredients into a casserole dish, and oven cook for approximately 2 hours and 30 minutes until the ham is tender and pulls apart easily. Have a look at the campfire stew after about 2 hours to check it isn’t drying out too much, and if it is, just add a little extra water.

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main course
  • Method: Easy
  • Cuisine: Comfort food

Keywords: campfire stew