Recipe originally found at: http://twochubbycubs.com/2014/11/16/campfire-stew-or-cowboy-stew/
To make campfire stew you will need:
- One Gammon Joint (fat removed), soaked overnight to remove salt
- Two tins of beans
- One chopped Onion
- Six Tablespoons of Tomato Puree
- Diced Red Chilli
- Garlic Powder
- Two chopped Red Peppers
- Worcestershire Sauce
To make campfire stew or cowboy stew:
Well – no real need to break down the ingredients – they’re all above, and the recipe is simple – chop the onion and peppers, add everything into a slow cooker, cook on low for eight hours, pull apart with two forks and serve with chips. You will need to add some superfree on the side to make this exactly right, but as a one-off, I didn’t bother, and just had two satsumas on the side. I know, I’m a devil.
A tip though – don’t, for the love of God, put your gammon straight into the slow cooker from the shop. Prepare it a day before by putting it in a pan of cold water, leaving it to sit, and changing the water every six hours or so. This will draw the salt out – you can do the same by boiling it for a bit, but I think that’ll make it tough. Do the cold water rinse for 24 hours and then cook and it’ll taste so, so much better. If you don’t bother, be prepared for your stew to taste like you’ve rinsed it through the sea at Whitley Bay (only without a turd bobbing around in the slow cooker).