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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 358 kcal

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)
  • 2 tbsp tomato puree
  • 100 ml water or stock
  • Salt
  • Black pepper
UK Measures - **Convert to US Measures**

Instructions

Instant Pot

  1. (Optional step) Press ‘Sauté’ on the Instant Pot. Add oil and when hot, fry the onions for 5 mins.
  2. (Optional step) Then add in the boneless pork shoulder and brown on all sides.

  3. Place (the rest of – if you did the optional steps) the ingredients into the Instant Pot bowl, mix well and cover.
  4. Turn the vent to ‘Sealing,’ then set the pressure cooker to ‘Manual’ for 50 mins.
  5. When done let the vent naturally release.
  6. 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.)
  7. (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.
  8. Return the shredded pork to the Instant Pot, stir and serve.

Slow Cooker / Crock Pot

  1. (Optional step) Heat oil in an oven ready casserole dish on the cooker, and sauté the onions for 5 mins till soft.
  2. (Optional step) Then add the boneless pork shoulder and brown all over.

  3. Place (the rest of – if you did the optional steps) ingredients into the slow cooker, mix well and cover.
  4. 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
  5. Transfer the pork to a plate and shred.
  6. (Optional step) When you remove the pork, cook the liquid on the cooker to reduce it down till thick.
  7. Return the shredded pork to the casserole, stir and serve.

Oven

  1. Preheat oven to fan assisted 160C / 180C/ 350F / gas 4.
  2. (Optional step) Heat oil in an oven ready casserole dish on the cooker and sauté the onions for 5 mins till soft.
  3. (Optional step) Then add the boneless pork shoulder and brown all over.

  4. 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.
  5. Then place the pot in the preheated oven and cook for 3 hrs.
  6. Transfer the pork to a plate and shred.
  7. (Optional step) When you remove the pork, cook the liquid on the cooker to reduce it down till thick.
  8. Return the shredded pork to the casserole, stir and serve.

Campfire

  1. Increase amount of water or stock to 1 liter and dice meat into bite-sized pieces.
  2. (Optional step) Heat oil in a large pot and sauté the onions for 5 mins till soft.
  3. (Optional step) Then add the meat and brown for 5 mins.
  4. Stir in the garlic for 1 min until fragrant and then stir in (the rest of – if you did the optional steps) the ingredients.
  5. 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.
  6. Adjust seasoning and serve.
  7. (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.

Recipe Notes

Provided cook times are for the Instant Pot version.

 

Nutrition Facts
Campfire Stew - 4 Ways
Amount Per Serving
Calories 358 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 147mg 49%
Sodium 122mg 5%
Potassium 1053mg 30%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 53g 106%
Vitamin A 11.8%
Vitamin C 43.2%
Calcium 5.8%
Iron 21.7%
* Percent Daily Values are based on a 2000 calorie diet.