This is a tasty twist on typical slow cooker fare — a smoky, comforting Campfire Stew that’s sure to please the whole family. With tender gammon, beans and plenty of vegetables, it’s a fuss-free midweek winner.
I love this Campfire Stew because it delivers everything you want from a slow cooker dinner: minimal prep, lots of vegetables, bold flavour, and an inexpensive cut of meat that becomes incredibly tender and delicious when cooked slowly.
Why you’ll love this Campfire Stew recipe
⭐ Packed with vegetables in a rich, smoky sauce
⭐ Almost no prep — just throw everything in
⭐ Great leftovers (cook once, eat twice)
What is Campfire Stew?
Campfire Stew traditionally refers to a simple one-pot meal cooked over a fire using basic ingredients. This version is adapted for the slow cooker and brings that same straightforward comfort to your kitchen. It’s an easy, family-friendly and budget-conscious meal that still tastes hearty and satisfying.
How this recipe developed
This recipe evolved from a popular slow-cooked stew I used to make frequently. Over the years I adjusted the seasoning and method to suit the slow cooker, adding sweet smoked paprika for depth and plenty of vegetables for fibre and flavour.
What to serve with Campfire Stew
- Baked potatoes or air-fryer baked potatoes
- Rice
- Potato wedges or homemade chips
- Couscous or cauliflower rice
- Green beans
- Use as a filling for enchiladas, wraps or on toast
- Serve topped with a fried egg
- Add sliced chillies or hot sauce for heat
- Mashed potato or colcannon
Campfire Stew Ingredients
- Onion – frozen pre-chopped is convenient for the slow cooker, fresh works too
- Garlic – jarred, paste, frozen or fresh (1 clove ≈ 1 tsp)
- Tinned chopped tomatoes
- Baked beans
- Tomato purée
- Cumin
- Sweet smoked paprika – use sweet smoked, not hot
- Mild chilli powder
- Worcestershire sauce
- Gammon joint – trim the fat layer off
- Green peppers – added near the end to avoid overcooking if preferred
How to make Campfire Stew
1. Place all ingredients except the green peppers into the slow cooker. Cook on HIGH for 6 hours or LOW for 8 hours.
2. Near the end of cooking, shred the cooked gammon. Gently soften the chopped peppers (microwave 3–4 minutes or lightly fry) and stir them into the stew. Serve with your chosen side.
Leftovers
Leftovers are excellent and the flavours often deepen after a day.
Fridge: Store in an airtight container for up to 3 days. Reheat thoroughly before serving.
Freezing: Cool completely, transfer to a freezer-safe container and freeze for up to 3 months. Defrost fully before reheating.
Top tips
Smoked or unsmoked gammon
Both smoked and unsmoked gammon work well — choose based on whether you want an extra smoky note.
Adding the peppers
If you prefer firmer peppers, add them near the end of cooking. You can also add them at the start or an hour before the end if you like them softer.
FAQs
Yes — bake at 160°C (320°F) in a covered casserole for about 2 hours or until the meat is tender.
If concerned about salt, soak the gammon in fresh cold water for a couple of hours before using. Some joints are milder than others, so adjust to taste.
Use two cans of any cooked beans and add extra tomato purée (about 4 tbsp) to maintain the sauce texture and flavour.
Yes. Prepare in advance and store in the fridge for a few days, or freeze for longer storage. Reheat until piping hot before serving.
Please let me know how your stew turned out and feel free to rate the recipe. I enjoy seeing your cooking — tag me on Instagram if you share a photo.
Easy Campfire Stew {Slow Cooker Recipe}
Ingredients
For the slow cook:
- 1 large onion (pre-chopped frozen is fine)
- 3 cloves garlic (or equivalent paste)
- 400 g tinned chopped tomatoes
- 2 tins baked beans (2 x 415 g)
- 2 tbsp tomato purée
- 2 tsp cumin
- 4 tsp sweet smoked paprika
- 1/2 tsp mild chilli powder
- 3 tbsp Worcestershire sauce
- 600 g gammon joint, fat layer removed
To finish:
- 2 green peppers, chopped
Instructions
- Put all ingredients except the peppers into the slow cooker.
- Cook on HIGH for 6 hours or LOW for 8 hours.
- When cooked, microwave or gently fry the chopped green peppers until just softened (about 3–4 minutes in the microwave).
- Shred the gammon with two forks or a knife, stir in the peppers and combine everything well.
- Serve with your preferred side.
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Notes
Onions and garlic: I use frozen pre-chopped onion. An onion is about 150 g. Garlic: 1 clove ≈ 1 tsp.
Sweet smoked paprika: Make sure you use sweet smoked paprika, not hot.
Gammon joint: Slightly larger joints are fine. Choose smoked or unsmoked to suit your taste.
Green peppers: If you dislike soft peppers, either add them in the final hour of cooking, microwave briefly when the stew is done, or quickly fry and stir in.
Nutrition
Nutrition information is an approximation and may vary.