I do love my slow cooker but admittedly, I don’t use it as often as I mean to. One of my favourite dishes that I always make in the slow cooker is a stew. I’ve been fancying something a bit different to a beef and vegetable stew, so I bought a gammon joint, and then just randomly chucked loads of ingredients in to make this smoky gammon stew; it turned out lovely! Perfect for a cold winter day. It’s also completely syn free on Slimming World!
Ingredients (serves 4)
- 1 medium gammon joint (smoked or unsmoked) (Gammon joints are quite salty, so unless you like your food really salty, I recommend boiling for it for 10 or 15 minutes first.)
- 1 tin of baked beans
- 1 tin of chopped tomatoes
- 1 red pepper, diced (into approx 1 cm pieces)
- 1 large carrot, diced (into approx 1 cm pieces)
- 2 x shallots, finely diced
- 1 tsp lazy garlic (or 1 crushed garlic clove)
- 1/4 tsp mixed herbs
- 1/4 tsp mild chilli powder
- 1 tbsp smoked paprika
- salt & pepper, to taste
- 200 ml stock, using 1/2 a ham stock cube
- Add the tin of beans and tomatoes to the slow cooker, then mix in the pepper, carrot and shallots.
- Add the herbs and spices, setting aside a little smoked paprika to sprinkle on the gammon joint.
- Stir in the stock, until everything is well combined.
- Place the gammon joint on top of the mixture, then sprinkle with the remaining smoked paprika.
- Place the lid on the slow cooker then cook on low for 4 hours, or until the gammon is thoroughly cooked (tested using a meat thermometer if you have one).
- Carefully remove the gammon from the slow cooker, placing onto a large plate or chopping board.
- Using two forks, roughly shred it and then add back to the slow cooker.
- Mix the gammon into the stew, and serve piping hot with some extra speedy veg.