Description
A hearty and flavorful campfire stew featuring tender gammon slow-cooked with a medley of vegetables, smoked paprika, and haricot beans. Perfect for cozy gatherings, this stew combines rich smoky notes with warming spices and a touch of sweetness for a comforting meal.
Ingredients
Scale
Meat
- 600g gammon
Vegetables & Aromatics
- 2 onions, roughly chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 2 peppers, deseeded and chopped
- 3 garlic cloves, crushed
Seasonings & Sauces
- 1 tbsp vegetable oil
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- ½ tsp chilli powder (optional)
- 2 x 400g cans chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
- 2 bay leaves
Legumes
- 2 x 400g cans haricot beans, drained and rinsed
Instructions
- Soak the Gammon: Remove the rind and fat from the gammon, then soak it in a pan of water in the fridge overnight to help remove excess salt from the meat.
- Sauté Vegetables: Heat the vegetable oil in a large flameproof casserole or ovenproof pan over medium-high heat. Add the chopped onions, carrots, and celery, cooking for 10 minutes while stirring regularly until the vegetables start to soften.
- Add Peppers and Spices: Stir in the chopped peppers, crushed garlic, tomato purée, smoked paprika, and chilli powder (if using). Cook this mixture for another 2 minutes to release the flavors.
- Add Tomatoes and Seasonings: Pour in the canned chopped tomatoes along with a little water to swill out the cans. Season well with salt and pepper, then stir in the Worcestershire sauce, sugar, and bay leaves.
- Simmer the Gammon in Oven: Heat your oven to 170°C (150°C fan)/gas mark 3. Place the soaked gammon into the casserole with the sauce. Cover the pot and bring it to a simmer on the stove before transferring it to the oven. Cook for 3 hours until the gammon is tender.
- Finish Stew on Hob: Carefully remove the casserole from the oven and place it back on medium heat on the hob. Add the drained and rinsed haricot beans and simmer for 10 minutes until the beans are heated through.
- Shred and Serve: Using two forks, shred the gammon into bite-sized pieces within the stew. Serve the stew immediately while hot for best flavor and texture.
- Storage: To store leftovers, allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to three days or freeze for up to two months. When reheating, defrost overnight in the fridge and reheat until piping hot.
Notes
- Soaking the gammon overnight reduces its saltiness for a more balanced stew.
- Adjust the chilli powder according to your heat preference or omit for milder flavor.
- You can substitute the haricot beans with cannellini beans or butter beans if preferred.
- This stew develops more flavor if made a day ahead and reheated gently.
- Use a flameproof casserole with a lid for best results in slow cooking the gammon.
- Ensure the stew is piping hot before serving or reheating to food safety standards.
- Prep Time: 15 minutes (+ overnight soaking time)
- Cook Time: 3 hours 15 minutes
- Category: Stew
- Method: Baking
- Cuisine: British
Keywords: campfire stew, gammon stew, slow cooked gammon, smoked paprika stew, hearty bean stew
