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pork stew with carrots and butternut squash in bowl, cornbread muffins

Slow Cooker Campfire Stew

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 3 votes
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Course: Main Course
Cuisine: British
Keyword: campfire stew, pork stew
Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 8
Calories: 171kcal


  • 1.5-2 lbs pork shoulder fat removed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots cut into large chunks
  • 1 lbs Butternut Squash ½ of a medium squash, cubed
  • 250ml/1 cup Stout such as Guinness or stock
  • 400g/14oz canned chopped tomatoes
  • 400g/14 oz 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


  • 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.


Calories: 171kcal | Carbohydrates: 19g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 427mg | Potassium: 687mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8806IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg