Campfire Stew

Ingredients

• gammon joint — all fat removed1 ea
• onions — chopped2 ea
• peppers — sliced3 ea
• garlic cloves — crushed3 ea
• paprika — 1 tsp2.5 g
• ground cumin — 1 tsp2.5 g
• ground coriander — 1 tsp2.5 g
• canned baked beans400 g
• canned chopped tomatoes400 g
• canned kidney beans — drained and rinsed400 g
• celery stick — chopped1 ea
• carrots — chopped; 2 large300 g
• button mushrooms — halved; about 8120 g
• tomato purée2 tbsp
• chilli flakes1 pinch
• Worcestershire sauce — 1 tbsp15 ml
• hot sauce1 tsp

Method

1. Soak the gammon joint overnight in cold water if necessary.
2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker, stir well and switch on.
3. Set the slow cooker to high and cook for 6-8 hours (you can leave it on longer).
4. 30 minutes before the end of cooking, stir in the reserved peppers.
5. After 6 hours, check the consistency of the sauce and tenderness of the meat. The meat should be starting to fall apart and the sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary.
6. The meat should have broken up, but if not, shred it in the slow cooker with two forks and mix well before serving.