large white pot filled with campfire stew next to a red and white towel
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Campfire Stew - 4 Ways

Make hearty and filling Campfire Stew in the Instant Pot, slow cooker, oven or on the campfire.
Course Dinner
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 358kcal

Ingredients

  • 1 tbsp olive oil
  • 1.4 kg pork shoulder no bone all visible fat removed
  • 1 onion chopped finely
  • 2 peppers bell deseeded and finely chopped
  • 2 garlic cloves minced
  • 2 tin black-eyed beans drained (or any beans you prefer)
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tsp smoked paprika
  • 2 tsp caraway seeds
  • 2 tsp dried mixed herbs (Herbes de Provence)
  • 100 ml water or stock
  • Salt
  • Black pepper

Instructions

Instant Pot

  • (Optional step) Press ‘Sauté’ on the Instant Pot. Add oil and when hot, fry the onions for 5 mins.
  • (Optional step) Then add in the boneless pork shoulder and brown on all sides.
  • Place (the rest of – if you did the optional steps) the ingredients into the Instant Pot bowl, mix well and cover.
  • Turn the vent to ‘Sealing,’ then set the pressure cooker to ‘Manual’ for 50 mins.
  • When done let the vent naturally release.
  • Transfer the pork to a plate and shred. (If the pork does not shred easily, add the joint back into the Instant Pot and cook for an additional 10 mins on high pressure.)
  • (Optional step) Press the ‘Sauté’ button once more, and let the sauce simmer for 10-15 mins or until it has thickened and reduced by more than half.
  • Return the shredded pork to the Instant Pot, stir and serve.

Slow Cooker / Crock Pot

  • (Optional step) Heat oil in an oven ready casserole dish on the cooker, and sauté the onions for 5 mins till soft.
  • (Optional step) Then add the boneless pork shoulder and brown all over.
  • Place (the rest of – if you did the optional steps) ingredients into the slow cooker, mix well and cover.
  • Set the slow cooker to high and cook for 6-8 hours or 8-10 hrs on low. Check every 30 mins after 6 hrs
  • Transfer the pork to a plate and shred.
  • (Optional step) When you remove the pork, cook the liquid on the cooker to reduce it down till thick.
  • Return the shredded pork to the casserole, stir and serve.

Oven

  • Preheat oven to fan assisted 160C / 180C/ 350F / gas 4.
  • (Optional step) Heat oil in an oven ready casserole dish on the cooker and sauté the onions for 5 mins till soft.
  • (Optional step) Then add the boneless pork shoulder and brown all over.
  • Place (the rest of – if you did the optional steps) the ingredients into the casserole pot, mix well and bring to a boil and then cover.
  • Then place the pot in the preheated oven and cook for 3 hrs.
  • Transfer the pork to a plate and shred.
  • (Optional step) When you remove the pork, cook the liquid on the cooker to reduce it down till thick.
  • Return the shredded pork to the casserole, stir and serve.

Campfire

  • Increase amount of water or stock to 1 liter and dice meat into bite-sized pieces.
  • (Optional step) Heat oil in a large pot and sauté the onions for 5 mins till soft.
  • (Optional step) Then add the meat and brown for 5 mins.
  • Stir in the garlic for 1 min until fragrant and then stir in (the rest of – if you did the optional steps) the ingredients.
  • Bring to the boil, reduce to a simmer, cover the pot and cook for 1-5-2hrs until the meat is tender. Keep eye on water as you might need to add a little more.
  • Adjust seasoning and serve.
  • (Optional step) If there is extra liquid at end of cooking that you don't want then simmer the stew uncovered for 10-15 mins to thicken it.

Video

Notes

Provided cook times are for the Instant Pot version.
Weight Watchers Points in Campfire Stew
If you replace the 1 tbsp olive oil used for frying with a calorie-controlled cooking spray, there are:
  • 5 Freestyle points per serving
  • 9 PointsPlus points per serving
 

Nutrition

Calories: 358kcal | Carbohydrates: 6g | Protein: 53g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 122mg | Potassium: 1053mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11.8% | Vitamin C: 43.2% | Calcium: 5.8% | Iron: 21.7%