{"id":21312,"date":"2018-03-07T11:51:38","date_gmt":"2018-03-07T16:51:38","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=21312"},"modified":"2025-06-10T12:05:27","modified_gmt":"2025-06-10T17:05:27","slug":"one-pot-campfire-stew","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/one-pot-campfire-stew","title":{"rendered":"One Pot Campfire Stew"},"content":{"rendered":"\n

Dig into a hearty bowl of One Pot Campfire Stew, packed with Southern flavour and a hint of spice. Tender gammon simmers with sweet bell peppers, butternut squash, creamy white beans, and bold Cajun seasoning-perfect for a cosy night in or fireside supper.<\/p>\n\n\n\n

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This rustic one-pot dish is all about big flavour and minimal fuss. The smoky, spicy broth clings to every bite, while the veg softens into a rich, comforting stew. Just add some sides of your choice and you're all set.<\/p>\n\n\n\n

Whenever I think of campfire cooking, I always think of a big pot hung above a self-lit campfire and of course for that you need a special kind of pot that can handle that kind of cooking style.<\/p>\n\n\n\n

One of the most popular pots used at campfires is cast iron because they can be used on the stove, in the oven, on a fire and outdoors. They retain heat really well and are perfect for dishes like this One Pot Campfire Stew.<\/p>\n\n\n\n

Usually, for campfire cooking, especially this side of the Atlantic - non enamelled cast iron pans are preferred. They do take a bit of getting used to, but once you know how to cook with and look after a cast iron pan, you will love it for life.<\/p>\n\n\n\n

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In the USA you will find many families who have had cast iron cookware passed down to generations, it's the pride of kitchens everywhere and is a really popular and loved style of cooking, especially in the Southern states. One of the most popular brands in the USA, of course, being Lodge<\/a><\/strong><\/span>, made in Tennessee since 1896.<\/p>\n\n\n\n

There are many who abandon a perfectly good cast iron pan because they didn't know how to cook or look after it, causing it to go rusty or lose its seasoning.  In fact, I was actually one of those people years back when I bought my first cast iron skillet and failed to research how to use and cook with it correctly.<\/p>\n\n\n\n

I am sure someone somewhere now has that skillet perfectly restored and in their kitchen because like me at the time, many don't realise that even the rustiest and neglected pieces of non enamelled cast iron cookware can be restored. It's actually a huge hobby of some, searching garage sales and thrift stores in search of old neglected pieces of cast iron they can take home and re-season.<\/p>\n\n\n\n

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Now years later, I absolutely love my Lodge skillets<\/a><\/strong><\/span>, they are the best piece of cookware you can own for cooking a piece of steak or similar meat because of the amazing sear and colour you get. That is just not achievable with a regular pan in my opinion.<\/p>\n\n\n\n

Another popular style of cast iron cookware is Le Creuset<\/a><\/strong><\/span>, it's a lot easier to care for because most of the pieces come enamelled in a variety of beautiful colours. I have a couple of pieces and they are perfect for casseroles and stews because of the fact you can start off on the stove and transfer to the oven. So seemed a fitting piece to choose to cook my delicious Campfire Stew.<\/p>\n\n\n\n

With cast iron and campfires on my mind, I could help but think of those spicy Southern flavours and so for my version of Campfire Stew, I add a spicy twist with some Cajun spice which packs a good bit of heat and makes this dish absolutely delicious and packed with flavour.<\/p>\n\n\n\n

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For a natural sweetness against the heat, butternut squash a really versatile speed vegetable is also added. It's one of my favourite speed vegetables to use in recipes.<\/p>\n\n\n\n

Although I love pulled pork, I am really not keen on shredded cured pork (gammon), I prefer to have pieces of gammon so that it feels like a proper stew, so I cube up my meat and cook it in the oven in my beloved Le Creuset Casserole Pot<\/a><\/strong><\/span>, so that it keeps it shape and feels like a proper stew\/casserole.<\/p>\n\n\n\n

Of course, I am sure this would work perfectly in a Slow Cooker too if you want to throw all the ingredients in before heading to work, so you have a delicious meal once you return home.<\/p>\n\n\n\n

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This Campfire Stew would pair up well with so many different sides - rice, pasta or Perfect Chips<\/a><\/strong><\/span>. But for me, it just had to be my delicious Mashed Potatoes<\/a><\/strong><\/span>, because mashed potatoes are just perfect for anything with a sauce like this.<\/p>\n\n\n\n

and if you love casseroles and stews, check out some of these other recipes:<\/strong><\/span><\/p>\n\n\n\n