Campfire Stew (No Campfire Needed)

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A meaty one-pot meal with beans and loads of veggies.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Keyword: Campfire Stew

Servings:

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

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.

Just 1 WW Points per serving.