Cajun Campfire Stew
Cajun Campfire Stew

Ingredients

Method

  • Dash of oil
  • 2 chopped onions
  • 2 chopped red capsicums
  • 4 chopped garlic cloves
  • 4 sliced celery stalks
  • 2 sliced carrots
  • 300g squash or pumpkin, cut into chunks
  • 500ml chicken stock
  • 400g tin of chopped tomatoes
  • 4 tbsp tomato purée
  • 400g tin of cannellini beans, drained
  • 400g tin of red kidney beans, drained
  • 2 tbsp Cajun seasoning
  • 1 tbsp sweet paprika
  • 1 tbsp Worcestershire sauce
  • 600g gammon or pork steaks, cut into large pieces
  • Salt and pepper
  • Preheat the oven to 200C. Splash a little oil in a wide casserole dish, and add the onion and capsicums and stir fry for 5 mins over a medium heat to soften.
  • Add all of the other ingredients to the pot and bring it up to the boil. Cover, and bake in the oven for 1.5 hours, or until the meat is tender and the sauce is thick and glossy. Season, and serve with steamed greens.
2 hrs
4 serving
This recipe pairs perfectly with the Remoriquet 'L’Passe-tout-bien' Pinot Noir Blend 2017 from Burgundy, France.

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