Go Back
–+ servings
pork stew with carrots and butternut squash in bowl, cornbread muffins

Slow Cooker Campfire Stew

Julia Frey of Vikalinka
Tender chunks of pork shoulder in a savoury tomato sauce, spiced with smoked paprika and chilli powder, this warming stew is what you'd choose to eat around a campfire!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Course Main Course
Cuisine British
Servings 8
Calories 201 kcal

Ingredients
  

  • 1.5-2 lbs /700g-1 kg pork shoulder fat removed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots cut into large chunks
  • 1 lbs lbs /500g Butternut Squash ½ of a medium squash, cubed
  • 1 cup 250ml stout such as Guinness or stock
  • 14 oz /400g canned chopped tomatoes
  • 14 oz /400g canned cannellini beans liquid drained (drained weight 240g)
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 0.5-1 tsp chilli powder
  • 1 tsp Worcestershire sauce
  • 1 tsp salt and pepper

Instructions
 

  • Cube the pork shoulder and cut away as much fat as possible. Season with salt and pepper and sear on high heat. Set aside until needed.
  • Peel and core butternut squash, cut in half, then cube one half of it. Reserve the other half for another use. Peel and cut carrots into large chunks.
  • Add the squash, carrots, chopped onion and minced garlic to the bottom of a slow cooker. Add the seared pork, cannellini beans, bay leaves, smoked paprika and chilli powder.  Pour Guinness and canned chopped tomatoes with 1 tsp of salt and pepper over. Stir to combine. Cook on LOW for 8-10 hours. Taste and add more salt if necessary.

Nutrition

Calories: 201kcalCarbohydrates: 20gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 539mgPotassium: 693mgFiber: 5gSugar: 4gVitamin A: 8734IUVitamin C: 19mgCalcium: 89mgIron: 3mg
Keyword campfire stew, pork stew
Tried this recipe?Let us know how it was!