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In 12-inch camp Dutch oven, cook and stir bacon over medium-high heat until bacon is browned and crisp. Scrape up brown bits from bottom of pan. Season beef with salt and pepper and add to Dutch oven, stir until beef is seared. Reduce heat to medium, add garlic and onions, cook till softened.
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Add sweet paprika, mix & let it cook for about a minute before adding water (about 4 cups/1 liter), ½ of diced potatoes, caraway seeds, salt and 1 can of beer. Cover with a lid and let it cook (check occasionally, if it is cooking - simmering is better than boiling). From time to time check if there is enough water.
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Directions. Heat the oil in a Dutch oven. Add the beef and cook until brown on all sides, 10 to 15 minutes. Add the onions and garlic then cook until the onions begin to soften, about 5 minutes. Season well with salt and pepper then stir in the tomato paste, to coat.
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Add the onions, peppers and garlic and sauté for a few minutes. STEP 3. Stir in the spices, dried oregano and sweetener adding a splash of beef stock if the pot gets too dry. STEP 4. Add the tomato purée and stir to combine everything. STEP 5. Now add the beans, chopped tomatoes and beef stock. STEP 6.
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Heat up vegetable oil in a deep pan, such as a remoska or camp oven. Cook sausages (skip step if using leftovers) on high, until cooked, around 10-15 minutes. Add onions and garlic, cook until translucent (3 minutes). Add bacon and cook for another 3 minutes until just cooked through.
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1. Cut the beef into bite-sized cubes. Trim off any sinew or fat from the meat. 2. Add the garlic, onion, and beef to a large stock pot. 3. On the stove top over medium heat, brown the meat. Scrape the browned bits from the bottom of the pot and stir. 4.
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Spray a wide, ovenproof casserole dish with the low-calorie cooking spray. Add the onion and peppers and stir-fry for 4-5 minutes over a medium-high heat to soften. Add the remaining.
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Add the oil and sausages and cook until caramelised and dark brown. Decide whether to keep them whole, or chop into bite-sized chunks at this point. Add the onion and garlic and fry gently until soft. Add the can of baked beans, chopped tomatoes and mixed beans. Add the chilli, salt and pepper and stir well.
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In the oven. Soak the gammon joint over night in cold water if necessary. Reserve half of the sliced peppers, and add all the rest of the ingredients to the casserole dish, stir well and cover with a tight fitting lid. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.
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Add the onion and pepper, stirring occasionally, and cooking until they've begun to soften. Stir in the cans of soup. Season the soup with salt & pepper, to taste. Bring the mixture to a boil. Reduce the heat, and let the soup simmer for 30 minutes. Ladle the soup into bowls, and serve with thick slices of crusty bread.
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Get the ingredients, stick them in a pot and stir. Once you've got your campfire raging and your equipment all set up, add your cooking oil, then chuck in your onions and peppers. Leave them to soften up for a few minutes. Then add the chopped tomatoes and stir in. Adventure Skills Workshop in The Peak District.
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Instructions. Dump all contents into a medium-sized stockpot, including the liquid in all of the cans. 3 14-ounce cans diced tomatoes, 1 14-ounce can whole kernel corn, 1 14-ounce can butter beans, baby lima, or lima beans, 1 chopped onion, 2 10-ounce cans beef or pork bbq in sauce, 1 10/12-ounce can chicken breast.
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Directions. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until heated through.
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Instructions: 1. In a large pot or Dutch oven, brown the diced chicken in a little bit of oil (you can also substitute ground beef). Remove the chicken and set aside, leaving any excess fat in the pan. 2. Add your onions to the pan and cook until they are translucent and start to soften. 3.
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STEP 2. Preheat the oven to 150C/130C fan/gas 2. Heat the oil in a large casserole dish and cook the onion, carrot, celery and peppers over a medium heat for 8-10 mins until golden and softened. Season, then stir in the garlic, tomato purée, paprika, oregano, bay leaf and chilli flakes (if using). Cook, stirring for another 1-2 mins until.
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Then add the boneless pork shoulder and brown all over. Step 2. Place (the rest of - if you did the optional steps) the ingredients into the casserole pot, mix well and bring to a boil and then cover. Step 3. Then place the pot in the preheated oven and cook for 3 hrs. Step 4. Transfer the pork to a plate and shred.
