This meaty one-pot Campfire Stew with pork loin and beans is as easy and convenient as it is nostalgic! A great “clean out the fridge” recipe, this stew is versatile, veggie-packed, and pretty hands-off once your ingredients are prepped. Plus it’s just 1 Point

For those looking for a heartwarming dish that’s easy to prepare and doesn’t require tons of cleanup, Campfire Stew is the answer. This is one of the many tasty, low-point Weight Watchers dinner recipes you can find on our site!

Hearty and satisfying Campfire Stew in a bowl with a spoon on the side.
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Why should you try Campfire Stew?

  • It’s a Complete Meal in a Pot: Campfire Stew has everything you need in one dish. Packed with vegetables, lean protein, and beans, it’s a balanced meal that’s not only hearty but also nutritious.
  • Convenience at Its Best: dish requires just one pot or slow cooker—perfect for busy days when you want to let dinner simmer while you focus on other things.
  • A Bowl Full of Memories: Campfire Stew is more than just a meal. It’s a reminder of the times we spend exploring nature together, cooking over an open flame. Even though we no longer camp as often, we still enjoy this comforting dish, now from the warmth of our home.
  • Perfect for Cold Weather: There’s something so satisfying about a hot stew on a chilly day. This meal warms you from the inside out, making it a perfect choice for fall and winter dinners.

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 6 hours on low

Portion Size: 1 ½ cups

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

Campfire Stew ingredients in separate dishes on a countertop.
  • ½  lb. pork loin, cut into chunks (225 g)
  • 1 large onion, chopped (1 cup / 150 g)
  • 2 medium carrots, sliced (1 cup / 120 g)
  • 2 celery stalks, sliced (½ cup / 50 g)
  • 1 red bell pepper, diced (1 cup / 150 g)
  • 1 can (15 oz) white beans, drained and rinsed (1 ½ cups / 240 g)
  • 1 can (15 oz) kidney beans, drained and rinsed (1 ½ cups / 240 g)
  • 1 can (14 oz) diced tomatoes, with juice (1 ¾ cups / 400 g)
  • 2 cups vegetable broth (or 2 vegetable stock cubes dissolved in 2 cups water / 500 ml)
  • 1 teaspoon dried oregano (2 g)
  • 2 bay leaf
  • 1 teaspoon salt (to taste)
  • 1 dried chili pepper, optional
  • 1 teaspoon olive oil (5 ml)

Instructions:

  1. Prep the Veggies and Pork: Start by preparing all your vegetables. Chop the onion, slice the carrots and celery, and dice the red bell pepper. Set these aside. Then, cut the pork loin into bite-sized chunks. Trim off any excess fat to keep it lean.
  2. Assemble the Stew in the Slow Cooker: In your slow cooker, add the chopped onions, carrots, celery, and bell pepper. Follow with the drained white beans and kidney beans.  
  3. Season the Stew: Then, add the diced tomatoes with their juice. Stir gently to incorporate all the ingredients. Add the vegetable broth or dissolved stock cubes. Sprinkle in the dried oregano, toss in the bay leafs, and season with salt. If you like a little heat, now is the time to add the optional dried chili pepper. Give everything a quick stir.
  4. Add the Pork: Place the pork chunks on top of the vegetables and beans.
  5. Cook on Low: Cover your slow cooker with the lid and cook on the low setting for about 6 hours.
  6. Check the Pork and Adjust Seasoning: After 6 hours, check the pork by gently pressing it with a fork—it should be fall-apart tender. Taste the stew and adjust the seasoning with more salt if needed. If the stew is too thick for your liking, you can stir in a little extra water or broth to thin it out.
  7. Serve: Remove the bay leaf and the dried chili pepper before serving. Serve the stew hot in bowls. Each portion should be about 1 ½ cups of this warm, comforting stew.
Vegetables in the cooker.
Beans layered over the vegetables in the Crock Pot.
Broth, tomatoes, spices, and bay leaf added into the Crock Pot basin.
The meat added to the Crock Pot with all other ingredients.

Variations and Substitutions for Campfire Stew

Campfire Stew is as versatile as it gets. Imagine making a stew by a fire—it’s all about what you can carry in your backpack. We didn’t always use fresh ingredients; much of what we brought along came from the supermarket. But now, I keep things Weight Watchers-friendly by making a few key substitutions.

  1. What I’ve Cut: I used to add cured gammon, potatoes, and sometimes even chorizo to our Campfire Stew. These ingredients are delicious, no doubt, but they also add a lot of points. Now, I swap the cured gammon for lean pork loin, which still provides that savory richness but with fewer calories and less fat.
  2. What you can add: Feel free to throw in extra vegetables, like fresh tomatoes, green beans, corn, or even mushrooms. These ingredients add bulk without adding many points, making the stew even more filling and nutritious.
  3. Beans, Beans, and More Beans: If you want to experiment, try different kinds of beans. Navy beans and pinto beans work well, but black beans or kidney beans would also be fantastic in this stew.

Tips and Tricks for making Campfire Stew

  1. Use fresh ingredients when possible: While canned beans and tomatoes are a great time-saver, I recommend using fresh vegetables whenever possible. If you can, make your own broth.
  2. Opt for tender meat: One of the benefits of making Campfire Stew at home is that you can use fresh, lean cuts of pork. Slow cook the stew for about six hours, and the pork will be so tender it melts in your mouth.
  3. Add a bit of spice: I used to buy beans that came in a spicy sauce to enhance the stew’s flavor. If you enjoy a little heat, consider adding chili flakes, hot sauce, or diced jalapeños.
  4. Don’t skimp on seasoning: Even though the original recipe was simple, seasoning is key. Use salt and pepper generously, and don’t forget to add some herbs for extra flavor. A couple of bay leaves or sprigs of thyme can elevate this dish to the next level.
  5. Serve with crusty bread: I’ll admit, while this stew is filling on its own, nothing pairs better with it than a slice of crusty bread. Whether you dunk it in the stew or use it to mop up the last bits from your bowl, it’s the perfect side for a cozy meal. But, if you’re watching points, maybe skip this tip!
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Campfire Stew (No Campfire Needed)

Servings: 6
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Hearty and satisfying Campfire Stew in a bowl with a spoon on the side.
A meaty one-pot meal with beans and loads of veggies.

Ingredients 

  • ½ lb. pork loin, cut into chunks (225 g)
  • 1 large onion, chopped (1 cup / 150 g)
  • 2 medium carrots, sliced (1 cup / 120 g)
  • 2 celery stalks, sliced (½ cup / 50 g)
  • 1 red bell pepper, diced (1 cup / 150 g)
  • 1 can, 15 oz white beans, drained and rinsed (1 ½ cups / 240 g)
  • 1 can, 15 oz kidney beans, drained and rinsed (1 ½ cups / 240 g)
  • 1 can, 14 oz diced tomatoes, with juice (1 ¾ cups / 400 g)
  • 2 cups vegetable broth, or 2 vegetable stock cubes dissolved in 2 cups water / 500 ml
  • 1 teaspoon dried oregano, 2 g
  • 2 bay leaf
  • 1 teaspoon salt, to taste
  • 1 dried chili pepper, optional
  • 1 teaspoon olive oil, 5 ml

Instructions 

  • Prep the Veggies and Pork: Start by preparing all your vegetables. Chop the onion, slice the carrots and celery, and dice the red bell pepper. Set these aside. Then, cut the pork loin into bite-sized chunks. Trim off any excess fat to keep it lean.
  • Assemble the Stew in the Slow Cooker: In your slow cooker, add the chopped onions, carrots, celery, and bell pepper. Follow with the drained white beans and kidney beans.
  • Season the Stew: Then, add the diced tomatoes with their juice. Stir gently to incorporate all the ingredients. Add the vegetable broth or dissolved stock cubes. Sprinkle in the dried oregano, toss in the bay leafs, and season with salt. If you like a little heat, now is the time to add the optional dried chili pepper. Give everything a quick stir.
  • Add the Pork: Place the pork chunks on top of the vegetables and beans.
  • Cook on Low: Cover your slow cooker with the lid and cook on the low setting for about 6 hours.
  • Check the Pork and Adjust Seasoning: After 6 hours, check the pork by gently pressing it with a fork—it should be fall-apart tender. Taste the stew and adjust the seasoning with more salt if needed. If the stew is too thick for your liking, you can stir in a little extra water or broth to thin it out.
  • Serve: Remove the bay leaf and the dried chili pepper before serving. Serve the stew hot in bowls. Each portion should be about 1 ½ cups of this warm, comforting stew.

Notes

Just 1 WW Points per serving. 

Nutrition

Serving: 370gCalories: 245kcalCarbohydrates: 36gProtein: 18gFat: 3.9gSaturated Fat: 1gCholesterol: 22mgSodium: 970mgPotassium: 917mgFiber: 8.2gSugar: 6.9gCalcium: 126mgIron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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