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!
Servings: 8
Equipment
- This is an affiliate link.Slow Cooker
Ingredients
- 700g-1 kg / 1.5-2 lbs pork shoulder fat removed
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots cut into large chunks
- 500g / 1 lb /500g Butternut Squash 1/2 of a medium squash, cubed
- 250ml / 1 cup stout such as Guinness or stock
- 400g / 14 oz This is an affiliate link.canned chopped tomatoes
- 400g / 14 oz This is an affiliate link.cannellini beans canned, liquid drained (drained weight 240g)
- 2 This is an affiliate link.bay leaves
- 1 tsp This is an affiliate link.smoked paprika
- 0.5-1 tsp chilli powder
- 1 tsp This is an affiliate link.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: 201kcal | Carbohydrates: 20g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 539mg | Potassium: 693mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8734IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 3mg