15 Gluten Free Stew Recipes Everyone Can Enjoy Together

As someone who loves a cozy meal, I am thrilled to share 15 gluten-free stew recipes that are sure to please everyone’s palate. The aroma of a classic beef and vegetable stew can fill your kitchen with warmth, while the vibrant colors of a Provençal ratatouille bring a touch of elegance. These hearty dishes offer both comfort and style, making them perfect for gathering loved ones around the table. Let’s explore the delightful flavors and stories behind each pot.

Classic Beef and Vegetable Stew

For those in search of a comforting, hearty dish that’s both gluten-free and delicious, the Classic Beef and Vegetable Stew is an excellent choice. This stew is a perfect blend of tender beef chunks, wholesome vegetables, and a rich, savory broth that promises to warm the soul.

Whether you’re preparing a family dinner or hosting a small gathering, this stew serves as a delightful main course that caters to a variety of dietary needs without sacrificing flavor.

What makes this stew special is its simplicity and versatility. While it requires some time to simmer and develop its deep flavors, the preparation is straightforward and well worth the effort. The combination of beef, carrots, potatoes, and peas creates a nutrient-dense meal that’s satisfying and nutritious.

With this gluten-free recipe, you can enjoy a comforting meal without the worry of gluten-related issues, making it suitable for those with celiac disease or gluten sensitivities.

Ingredients for 4-6 servings:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (confirm it’s gluten-free)
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 large carrots, sliced
• 3 large potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches to avoid overcrowding, and brown the cubes on all sides. Once browned, remove the beef from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to release any browned bits. This adds flavor to the stew. Allow the wine to reduce by half before proceeding.
4. Create the Base: Return the beef to the pot. Stir in the tomato paste, dried thyme, and rosemary. Mix well to coat the beef.
5. Simmer the Stew: Add the beef broth, carrots, and potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Thicken the Stew: In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the stew to thicken the sauce. Add the frozen peas and simmer for an additional 5 minutes.
7. Finish and Serve: Taste the stew and adjust the seasoning if needed. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For even more depth of flavor, consider preparing the stew a day in advance. Allowing it to sit overnight in the refrigerator can enhance the flavors as they meld together.

When reheating, add a splash of broth or water if the stew has thickened too much. Additionally, if you prefer a thicker stew, you can add more cornstarch slurry as needed.

Always confirm that all ingredients, particularly the broth and wine, are certified gluten-free to maintain the integrity of the dish for those with gluten sensitivities.

Hearty Chicken and Potato Stew

Hearty Chicken and Potato Stew is a comforting and satisfying dish that’s perfect for those chilly days when you crave something warm and filling. This gluten-free recipe is designed to provide a wholesome meal that’s both nourishing and delicious. Packed with tender chicken, hearty potatoes, and a medley of vegetables, this stew isn’t only flavorful but also easy to prepare, making it an ideal choice for busy weeknights or lazy weekends.

The beauty of this recipe lies in its simplicity and the way the ingredients come together to create a rich and savory broth. The slow simmering process allows the flavors to meld beautifully, resulting in a stew that’s both robust and aromatic. Whether you’re cooking for family or friends, this Hearty Chicken and Potato Stew is sure to be a hit, offering a taste of home in every bite.

Ingredients (serving size: 4-6 people):

• 2 pounds of chicken thighs, skinless and boneless
• 3 tablespoons of olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• Salt and pepper to taste
• 2 tablespoons of cornstarch (optional, for thickening)
• 1 cup of frozen peas
• 2 tablespoons of fresh parsley, chopped

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken thighs into bite-sized pieces. Season them with salt and pepper to taste.
2. Sauté Ingredients: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is browned on all sides, approximately 5-7 minutes.
4. Add Broth and Veggies: Pour in the chicken broth, then add the diced potatoes, sliced carrots, and chopped celery to the pot. Stir in the dried thyme and rosemary for seasoning.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the stew to simmer for about 30-40 minutes, or until the potatoes and carrots are tender.
6. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with a small amount of cold water to create a slurry. Gradually stir this into the pot and allow the stew to simmer for an additional 5 minutes.
7. Finish with Peas and Parsley: Stir in the frozen peas and let them cook for about 5 minutes. Finally, add the chopped fresh parsley for a burst of freshness before serving.

Extra Tips:

For the best flavor, use fresh herbs if available, as they can enhance the aroma and taste of the stew. If you want to add an extra layer of flavor, consider deglazing the pot with a splash of white wine after browning the chicken.

Additionally, if you have leftovers, this stew keeps well in the refrigerator for up to three days, and the flavors often improve as they meld together over time. Always remember to reheat the stew gently on the stove to maintain its texture and taste.

Slow Cooker Lamb Stew With Rosemary

Slow Cooker Lamb Stew With Rosemary is a hearty and delicious dish that’s perfect for a cozy dinner. This gluten-free stew is packed with tender pieces of lamb, aromatic vegetables, and the earthy flavor of rosemary. Slow-cooking the stew allows the flavors to meld beautifully, resulting in a rich and satisfying meal that’s both nutritious and comforting.

Whether you’re serving it for a family dinner or a gathering with friends, this stew is bound to impress. The beauty of this recipe lies in its simplicity and the use of wholesome ingredients. The slow cooker does most of the work, allowing the lamb to become tender and the vegetables to soak up all the delightful flavors.

This dish not only fills the kitchen with a wonderful aroma but also offers a warm and inviting meal that everyone will enjoy. Perfect for a chilly evening, this lamb stew is a delightful way to bring people together around the table.

Ingredients (Serves 4-6):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 large potatoes, peeled and diced
• 1 cup mushrooms, sliced
• 4 cups beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 2 bay leaves
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

Cooking Instructions:

1. Prepare the Lamb: Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb cubes in batches, searing them on all sides until browned. This step helps lock in the flavors. Once browned, transfer the lamb to the slow cooker.
2. Sauté the Aromatics: In the same skillet, reduce the heat to medium and add the remaining olive oil. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic to the slow cooker.
3. Add Vegetables: Place the carrots, celery, potatoes, and mushrooms into the slow cooker, distributing them evenly over the lamb.
4. Mix the Broth: In a separate bowl, mix together the broth, tomato paste, salt, black pepper, and rosemary. Pour this mixture over the lamb and vegetables in the slow cooker. Add the bay leaves on top.
5. Cook the Stew: Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4 hours, until the lamb is tender and the vegetables are cooked through.
6. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the stew during the last 30 minutes of cooking, allowing it to thicken.
7. Serve: Remove the bay leaves and give the stew a good stir. Taste and adjust seasoning if necessary before serving. Enjoy your Slow Cooker Lamb Stew With Rosemary with some gluten-free bread for a complete meal.

Extra Tips:

For best results, choose lamb shoulder as it has the right amount of fat and collagen, making it perfect for slow cooking. If you prefer a more intense rosemary flavor, you can add an extra teaspoon of rosemary.

Additionally, feel free to customize the vegetables according to your preference or what’s available in your pantry. If you’re short on time, searing the lamb can be skipped, although it does add a depth of flavor to the stew.

Always taste and adjust the seasoning before serving to guarantee the stew is to your liking.

Spicy Chorizo and Chickpea Stew

Spicy Chorizo and Chickpea Stew is a vibrant and hearty dish perfect for those who love bold flavors. Packed with the smoky heat of chorizo and the creamy texture of chickpeas, this stew is a warming delight that’s naturally gluten-free. The addition of aromatic spices and fresh vegetables makes it not only flavorful but also nutritious.

This dish is ideal for a cozy dinner and can be prepared in under an hour, making it a great option for busy weeknights or casual gatherings. The combination of chorizo and chickpeas creates a protein-rich meal that’s satisfying and filling.

The stew is further enhanced with tomatoes, bell peppers, and a blend of spices that add depth and complexity to the dish. Served on its own or with a side of gluten-free bread, this Spicy Chorizo and Chickpea Stew is sure to become a favorite in your gluten-free recipe repertoire. The following recipe serves 4-6 people.

Ingredients:

• 2 tablespoons olive oil
• 1 pound (450g) chorizo sausage, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and slightly crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
2. Sauté the Vegetables: Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper. Cook for an additional minute until the spices are fragrant.
3. Combine Ingredients: Add the chopped red and yellow bell peppers to the pot, stirring to combine with the onion and spices. Cook for 3-5 minutes until the peppers begin to soften.
4. Add Chickpeas and Tomatoes: Pour in the drained chickpeas and crushed tomatoes, stirring well to combine. Return the cooked chorizo to the pot and mix thoroughly.
5. Simmer the Stew: Pour in the chicken or vegetable broth, stirring to combine all ingredients. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally until the stew has thickened and the flavors have melded together.
6. Season and Serve: Taste the stew and season with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley.

Extra Tips:

For a deeper flavor, consider making the stew a day ahead and allowing it to sit overnight in the refrigerator – the flavors will develop further. If you prefer a thicker stew, mash some of the chickpeas with a fork or potato masher.

Adjust the cayenne pepper to your liking if you prefer less heat. Serve with a side of gluten-free bread or over a bed of rice for a complete meal.

Creamy Coconut Curry Stew

Creamy Coconut Curry Stew is a delightful gluten-free dish that brings together the rich flavors of coconut milk and curry spices with a hearty mix of vegetables and protein. This stew is perfect for those who are looking for a comforting meal that’s both satisfying and full of flavor. The creaminess of the coconut milk balances the heat from the curry, resulting in a dish that isn’t only delicious but also incredibly nourishing.

This versatile stew can be customized to suit your taste and dietary preferences. It typically includes a variety of vegetables such as sweet potatoes, carrots, and bell peppers, along with a protein source like chicken, tofu, or chickpeas. The dish is then infused with aromatic spices and herbs, creating a meal that’s both wholesome and vibrant. Ideal for a family dinner or a cozy night in, this stew serves 4-6 people and is sure to become a favorite in your recipe collection.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 cup chickpeas, cooked
• Salt and pepper to taste
• 2 tablespoons lime juice
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Spices: Sprinkle in the curry powder and ground cumin, stirring continuously for about 1 minute to toast the spices and release their flavors.
3. Combine Liquids and Vegetables: Pour in the coconut milk and vegetable or chicken broth, stirring to combine with the spices. Add the cubed sweet potatoes, sliced carrots, and chopped bell pepper. Bring the mixture to a gentle boil.
4. Simmer the Stew: Reduce the heat to low and cover the pot. Let the stew simmer for about 20-25 minutes, or until the sweet potatoes and carrots are tender.
5. Incorporate the Protein: Stir in the cooked chickpeas and allow the stew to cook for an additional 5 minutes to ascertain the chickpeas are heated through. Season with salt and pepper to taste.
6. Finish and Serve: Remove from heat and stir in the lime juice. Ladle the stew into bowls and garnish with fresh cilantro before serving.

Extra Tips:

When making Creamy Coconut Curry Stew, consider adjusting the level of spice to your preference by adding more or less curry powder. If you prefer a thicker stew, you can simmer the stew uncovered for a few extra minutes to allow some of the liquid to evaporate.

For added flavor, consider roasting the vegetables before adding them to the stew, which will enhance their natural sweetness. If you’re using tofu as a protein source, try pressing it before cooking to remove excess moisture and improve its texture in the stew.

Tuscan White Bean and Kale Stew

Tuscan White Bean and Kale Stew is a hearty and wholesome gluten-free dish that’s perfect for chilly evenings. This stew is inspired by the rustic flavors of Tuscany, combining creamy white beans, earthy kale, and a medley of aromatic vegetables to create a comforting bowl of goodness. The combination of fresh ingredients and simple seasonings allows the natural flavors to shine, making it a nutritious option that’s both satisfying and delicious.

This gluten-free stew isn’t only healthy but also incredibly easy to prepare, making it an ideal choice for both weeknight dinners and weekend gatherings. The rich texture of the white beans, combined with the tender kale and a savory broth, results in a dish that’s both filling and full of flavor. It’s perfect for those looking to enjoy a hearty meal without any gluten-based ingredients, and it can easily be adapted to suit vegan and vegetarian diets by using vegetable broth.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 cups vegetable or chicken broth
• 2 (15-ounce) cans of white beans, drained and rinsed
• 1 bunch of kale, stems removed and leaves chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Grated Parmesan cheese (optional, for serving)

Cooking Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add Vegetables and Spices: Add the diced carrots and celery to the pot. Stir in the dried thyme, rosemary, and crushed red pepper flakes (if using). Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Incorporate Broth and Beans: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and add the drained and rinsed white beans. Simmer the stew for about 15 minutes, allowing the flavors to meld together.
4. Add Kale: Stir in the chopped kale and continue to cook for another 5-10 minutes, or until the kale is tender and wilted. Season the stew with salt and pepper to taste.
5. Finish with Lemon Juice: Just before serving, stir in the lemon juice to brighten the flavors. Ladle the stew into bowls and top with grated Parmesan cheese if desired.

Extra Tips:

When making Tuscan White Bean and Kale Stew, feel free to experiment with different types of white beans, such as cannellini or great northern beans, for varying textures.

If you prefer a thicker stew, you can mash some of the beans with a fork before adding them to the pot. Additionally, for a more robust flavor, consider adding a splash of white wine before simmering the broth.

This dish also freezes well, so you can make a larger batch and store leftovers for future meals. Enjoy this versatile stew as is or pair it with a slice of gluten-free bread for a complete meal.

Mexican-Style Pork and Hominy Stew

Mexican-Style Pork and Hominy Stew, also known as Pozole, is a hearty and flavorful dish that’s naturally gluten-free. It combines tender pork shoulder with hominy, which is dried corn kernels that have been treated to remove their hulls. This stew is rich in taste, with a vibrant blend of spices and herbs that give it a traditional Mexican flair.

Served hot, it’s perfect for family gatherings or a cozy dinner during colder months.

To guarantee a well-balanced taste, this recipe includes a variety of ingredients that contribute to the stew’s depth of flavor. The combination of pork and hominy creates a satisfying texture, while the spices and fresh toppings add layers of zest and freshness.

With a serving size of 4-6 people, this recipe is ideal for entertaining or simply enjoying leftovers the next day.

Ingredients:

• 2 pounds pork shoulder, cut into 1-inch cubes
• 6 cups chicken broth
• 2 cans (15 ounces each) hominy, drained and rinsed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 bay leaves
• 1 lime, cut into wedges
• Chopped fresh cilantro, for garnish
• Sliced radishes, for garnish
• Shredded cabbage, for garnish
• Tortilla chips, for serving

Cooking Instructions:

1. Prepare the Pork: Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides for about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot. Remove the pork and set aside.
2. Cook Aromatics: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
3. Combine Ingredients: Return the browned pork to the pot. Add the chicken broth, hominy, cumin, oregano, smoked paprika, cayenne pepper (if using), bay leaves, and salt and pepper. Stir everything together.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
5. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed.
6. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with fresh cilantro, sliced radishes, and shredded cabbage. Serve with lime wedges and tortilla chips on the side.

Extra Tips:

To enhance the flavor of your Mexican-Style Pork and Hominy Stew, consider using bone-in pork shoulder for a richer broth. You can also make this stew a day in advance, as the flavors often deepen and improve after resting in the refrigerator.

If you prefer a spicier stew, add more cayenne pepper or a diced jalapeño. Make sure to offer a variety of garnishes so each person can customize their bowl to their liking. Enjoy your gluten-free culinary journey!

Moroccan Lentil and Sweet Potato Stew

Moroccan Lentil and Sweet Potato Stew is a hearty and flavorful dish that brings the warmth and spices of Moroccan cuisine to your table. This gluten-free stew is a delightful combination of earthy lentils, naturally sweet potatoes, and a blend of aromatic spices. It’s perfect for a cozy dinner on a chilly evening or as a satisfying meal prep option.

The dish isn’t only rich in nutrients but also a feast for the senses with its vibrant colors and enticing aromas. Packed with protein from the lentils and the added nutritional benefits of sweet potatoes, this stew is both wholesome and comforting. The use of spices such as cumin, coriander, and cinnamon gives it a distinctive Moroccan flair, while tomatoes and vegetable broth create a rich and flavorful base.

This stew can be enjoyed on its own or served over a bed of fluffy rice or quinoa for an even more filling meal.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Lemon wedges for serving (optional)

Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Spices: Sprinkle in the ground cumin, coriander, cinnamon, turmeric, and smoked paprika. Stir the spices into the onion and garlic mixture, allowing them to toast for about 1-2 minutes to release their flavors.
3. Incorporate Sweet Potatoes and Lentils: Add the cubed sweet potatoes and rinsed lentils to the pot. Stir well to coat the sweet potatoes and lentils with the spiced onion mixture.
4. Build the Stew Base: Pour in the diced tomatoes and vegetable broth, stirring to combine all ingredients. Bring the mixture to a boil over high heat.
5. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer gently for 30-35 minutes, or until the sweet potatoes are tender and the lentils are cooked through.
6. Season and Serve: Taste the stew and season with salt and pepper to your liking. If desired, stir in fresh chopped cilantro for added brightness. Serve the stew hot with lemon wedges on the side for a zesty finish.

Extra Tips: For a thicker and creamier texture, you can mash some of the sweet potatoes and lentils with a fork or potato masher before serving. This stew can also be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to deepen.

If desired, add a pinch of red pepper flakes for some extra heat, or include a handful of spinach or kale for added greens. Enjoy this Moroccan Lentil and Sweet Potato Stew with your choice of gluten-free bread or over a bed of rice or quinoa to make it a more substantial meal.

Thai Green Curry Vegetable Stew

Thai Green Curry Vegetable Stew is a vibrant and aromatic dish that’s perfect for those seeking a gluten-free meal. This stew combines a medley of fresh vegetables simmered in a rich and creamy coconut milk base, infused with the bold flavors of Thai green curry paste. The result is a delightful fusion of taste and texture, where every bite offers a burst of exotic flavors.

This dish isn’t only nourishing but also caters to diverse palates with its balance of spice, sweetness, and creaminess. The stew is versatile, allowing you to incorporate a variety of seasonal vegetables, making it a great option for utilizing what’s fresh from the market.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding. It serves 4-6 people, making it ideal for a family meal or a small gathering with friends. Enjoy the authentic taste of Thailand in the comfort of your home with this delicious and hearty stew.

Ingredients for 4-6 servings:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce (gluten-free)
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 zucchini, sliced
• 1 cup snap peas
• 1 cup mushrooms, sliced
• 1 lime, juiced
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
2. Incorporate the Curry Paste: Add the Thai green curry paste to the pot, stirring well to coat the onions, garlic, and ginger. Cook for another 1-2 minutes, allowing the paste to release its aromas.
3. Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Season the Stew: Stir in the soy sauce and brown sugar, ensuring they’re well mixed into the liquid. This will enhance the stew’s flavor profile with a touch of sweetness and umami.
5. Cook the Vegetables: Add the red bell pepper, broccoli, zucchini, snap peas, and mushrooms to the pot. Stir to coat the vegetables in the sauce. Allow the stew to simmer for about 15 minutes, or until the vegetables are tender but still vibrant.
6. Finish with Lime: Once the vegetables are cooked, squeeze the juice of one lime into the stew. This will add a fresh and tangy element to balance the richness of the coconut milk.
7. Season and Serve: Taste the stew and add salt and pepper as needed. Garnish with fresh basil leaves before serving.

Extra Tips:

When making Thai Green Curry Vegetable Stew, feel free to adjust the level of spice by adding more or less curry paste according to your preference. You can also swap in different vegetables based on what you have on hand or what’s in season.

If you prefer a thicker stew, let it simmer longer to reduce the liquid. For added protein, consider adding tofu or chickpeas. Finally, serve this stew with jasmine rice or rice noodles to complete the meal and soak up the delicious sauce.

Savory Mushroom and Barley Stew

Savory Mushroom and Barley Stew is a hearty and comforting dish that’s perfect for cooler weather or when you need a soul-warming meal. This gluten-free recipe takes advantage of the rich flavors of mushrooms and the wholesome texture of barley. While traditionally barley contains gluten, there are gluten-free barley options available, such as buckwheat groats or sorghum, which can be used as substitutes in this recipe to maintain the stew’s delightful chewiness.

The deep umami flavor of mushrooms combined with aromatic herbs and vegetables makes this stew a delightful experience for the taste buds. This recipe isn’t only delicious but also packed with nutrients, making it an ideal choice for a healthy, balanced meal. The various types of mushrooms provide an earthy and savory taste, while the gluten-free grain lends a satisfying bite.

The stew is also versatile, allowing you to add your favorite vegetables or beans to suit your dietary preferences. Whether you’re cooking for a family dinner or meal prepping for the week, this Savory Mushroom and Barley Stew is sure to become a staple in your kitchen.

Ingredients (for 4-6 servings):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup gluten-free barley or substitute with buckwheat groats or sorghum
• 6 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon gluten-free soy sauce
• 1 cup frozen peas
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Vegetables: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Add the diced carrots and celery, and continue to sauté for another 5 minutes, allowing the flavors to meld.
3. Incorporate the Grains: Stir in the gluten-free barley (or your chosen substitute), ensuring it’s well-coated with the vegetables and oil. Cook for 2-3 minutes to lightly toast the grains.
4. Build the Stew Base: Pour in the vegetable broth and add the tomato paste, stirring to combine. Sprinkle in the dried thyme, dried rosemary, salt, and pepper. Increase the heat to bring the mixture to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 40-45 minutes, or until the barley is tender and the flavors are well developed.
6. Add Final Ingredients: Stir in the gluten-free soy sauce and frozen peas, allowing the peas to heat through for about 5 minutes. Taste and adjust seasoning if necessary.
7. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley before serving.

Extra Tips:

For an even deeper flavor, consider adding a splash of dry white wine during the sautéing process to deglaze the pot before adding the broth. If you prefer a thicker stew, you can mash some of the cooked vegetables against the side of the pot to release their starches.

Additionally, this stew can be easily stored in the refrigerator for up to five days, or frozen for up to three months, making it a great option for batch cooking and meal prep.

Zesty Lemon and Herb Fish Stew

Zesty Lemon and Herb Fish Stew is a delightful dish that combines the freshness of seafood with the tangy zest of lemon and the aromatic flavors of fresh herbs. This gluten-free stew is perfect for those who are looking to enjoy a wholesome, flavorful meal without the worry of gluten.

It’s a warming and nutritious option for a family dinner or a cozy weekend meal, boasting a vibrant array of colors and tastes that will appeal to all palates.

This stew celebrates the natural flavors of fresh fish, enhanced by a medley of herbs and the citrusy brightness of lemon. It’s a versatile recipe that allows for the use of various types of fish, depending on what’s available and your personal preference.

The addition of vegetables like tomatoes and bell peppers not only adds to the nutritional value but also complements the fish beautifully. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding to make.

Ingredients (serves 4-6):

• 1 1/2 pounds firm white fish fillets (such as cod, haddock, or halibut), cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14 ounces) diced tomatoes, undrained
• 1 cup fish stock or chicken broth
• 1/2 cup dry white wine (optional)
• Zest and juice of 1 large lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Cut the fish into 2-inch pieces, chop the onion, mince the garlic, and dice the bell peppers. Having everything ready will make the cooking process smoother.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add Bell Peppers: Stir in the red and yellow bell peppers, cooking for an additional 5 minutes until they start to soften.
4. Incorporate Tomatoes and Broth: Add the diced tomatoes (with their juices), fish stock, and white wine if using. Stir well to combine.
5. Season the Stew: Add the lemon zest, lemon juice, thyme, oregano, salt, and pepper. Stir to mix all the flavors together.
6. Simmer the Stew: Bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes, letting the flavors meld together.
7. Cook the Fish: Gently add the fish pieces to the pot, ensuring they’re submerged in the liquid. Cover the pot and let the fish cook for about 8-10 minutes, or until it’s cooked through and flakes easily with a fork.
8. Finish with Fresh Herbs: Once the fish is cooked, stir in the fresh parsley and basil. Taste and adjust seasoning if necessary.
9. Serve: Ladle the stew into bowls, garnishing with extra fresh herbs if desired. Enjoy with gluten-free bread or over a bed of rice if you like.

Extra Tips:

When preparing Zesty Lemon and Herb Fish Stew, it’s important to choose a firm white fish to prevent it from falling apart during cooking.

If you’re substituting fish stock with chicken broth, keep in mind that the flavor might be slightly different but will still be delicious. For a richer flavor, consider adding a pinch of saffron.

Additionally, the stew can be made a day in advance to enhance its flavors, just remember to add the fresh herbs right before serving to maintain their vibrant taste and color.

Smoky Sausage and White Bean Stew

The Smoky Sausage and White Bean Stew is a hearty and comforting dish perfect for any season. With a delightful blend of smoky sausage, tender white beans, and a medley of vegetables, this stew is both filling and flavorful, making it an ideal meal for family gatherings or a cozy evening at home.

The smokiness from the sausage pairs beautifully with the creaminess of the beans, while the addition of herbs and spices elevates the overall taste, ensuring that every spoonful is a burst of savory goodness.

This gluten-free recipe isn’t only delicious but also easy to prepare, requiring minimal effort and time in the kitchen. It’s a versatile dish that allows for ingredient substitutions, making it adaptable to your personal taste preferences.

Whether you’re a seasoned cook or a beginner, this Smoky Sausage and White Bean Stew will quickly become a favorite in your repertoire. The recipe yields enough for 4-6 people, making it perfect for sharing or for having leftovers to enjoy throughout the week.

Ingredients:

• 1 pound gluten-free smoked sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups chicken or vegetable broth
• 2 (15-ounce) cans of white beans, drained and rinsed
• 1 (14.5-ounce) can of diced tomatoes, undrained
• Salt and pepper to taste
• 2 cups fresh spinach or kale
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Ingredients: Begin by slicing the smoked sausage into 1/4-inch rounds. Chop the onion, mince the garlic, and dice the carrots and celery. Drain and rinse the white beans and set them aside.
2. Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced sausage and cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and releases its smoky aroma. Remove the sausage from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onions become translucent and the vegetables start to soften.
4. Add Seasonings: Sprinkle in the smoked paprika, dried thyme, and red pepper flakes (if using). Stir the spices with the vegetables for 1-2 minutes to allow the flavors to meld.
5. Combine Broth and Beans: Pour in the chicken or vegetable broth, diced tomatoes with their juices, and the drained white beans. Bring the mixture to a simmer and return the sausage to the pot.
6. Simmer the Stew: Cover the pot and let the stew simmer on low heat for about 30 minutes, allowing the flavors to develop and the vegetables to become tender.
7. Add Greens: Uncover the pot and stir in the fresh spinach or kale. Cook for an additional 5 minutes until the greens wilt into the stew.
8. Season and Serve: Taste the stew and add salt and pepper as needed. Serve the stew hot, garnished with chopped fresh parsley for a burst of freshness.

Extra Tips:

To enhance the smokiness of the stew, consider adding a small amount of liquid smoke or using a smoked paprika with a stronger flavor. If you prefer a thicker stew, mash some of the beans before adding them to the pot.

This dish can also be made ahead of time, as the flavors intensify after a day in the refrigerator. Reheat gently over low heat to avoid overcooking the vegetables. Feel free to customize this recipe by adding other vegetables like bell peppers or zucchini for additional flavor and nutrition.

Provençal Ratatouille Stew

Provençal Ratatouille Stew is a vibrant and delicious gluten-free dish that captures the flavors of the French countryside. This stew isn’t only healthy and satisfying but also a feast for the senses, with its colorful array of vegetables and aromatic herbs. Perfect for a cozy evening meal, this stew can be enjoyed on its own or as a side dish to complement a variety of main courses. The key to a perfect ratatouille is the slow cooking of fresh vegetables, allowing them to meld together and create a rich, flavorful broth.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or gatherings with friends. It combines the classic ingredients of a traditional ratatouille, including zucchini, eggplant, bell peppers, and tomatoes, with a few additional touches to enhance the flavor profile. The dish is naturally gluten-free and can easily be adjusted to accommodate other dietary preferences, such as vegan or vegetarian, by using vegetable broth instead of chicken broth.

Ingredients:

• 2 tablespoons olive oil
• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 ripe tomatoes, diced
• 1 cup vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and chopping all the vegetables. Dice the eggplant, slice the zucchinis, dice the bell peppers, and chop the onion. Mince the garlic and dice the tomatoes. Set all the vegetables aside separately.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Cook the Eggplant and Peppers: Add the diced eggplant and bell peppers to the pot. Stir well to combine, and let them cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add Zucchini and Tomatoes: Add the sliced zucchini and diced tomatoes to the pot. Stir to mix all the ingredients thoroughly.
5. Season the Stew: Pour in the vegetable or chicken broth, then add the dried thyme, oregano, bay leaf, salt, and pepper. Stir well to combine all the flavors.
6. Simmer the Stew: Lower the heat, cover the pot, and let the stew simmer gently for about 30-40 minutes. Stir occasionally to prevent sticking, and cook until the vegetables are tender and the flavors have melded together.
7. Finish and Serve: Remove the bay leaf from the stew. Taste and adjust seasoning if necessary. Garnish with fresh basil leaves before serving.

Extra Tips:

For a richer flavor, you can roast the eggplant and bell peppers before adding them to the stew. Simply drizzle them with a bit of olive oil, and roast in a preheated oven at 400°F (200°C) for about 20 minutes. This step enhances the sweetness and depth of the vegetables.

Additionally, make sure not to overcook the vegetables; they should remain slightly firm to maintain texture. Provençal Ratatouille Stew pairs beautifully with crusty gluten-free bread or as a topping over polenta or rice for a more substantial meal.

Indian-Inspired Chicken Tikka Masala Stew

Indian-Inspired Chicken Tikka Masala Stew is a delicious and comforting gluten-free dish that brings the rich flavors of India to your table. This stew is a delightful twist on the classic chicken tikka masala, combining tender pieces of marinated chicken with a creamy, spiced tomato-based sauce. The addition of hearty vegetables and aromatic spices creates a wholesome meal perfect for family dinners or special occasions.

Not only is this recipe gluten-free, but it also captures the essence of traditional Indian cuisine while being easy to prepare and cook.

The stew is a perfect balance of flavors, where the chicken is marinated in yogurt and spices, then simmered to perfection in a savory sauce. The spices used, such as garam masala, cumin, and turmeric, lend warmth and depth to the dish, while the creaminess of coconut milk brings a touch of indulgence.

Paired with a side of basmati rice or gluten-free naan, this stew becomes a complete meal that’s sure to satisfy even the most discerning palates.

Ingredients (serves 4-6 people):

• 1.5 pounds boneless, skinless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• Salt to taste
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 1 cup chicken broth
• 2 bell peppers, diced
• 1 cup frozen peas
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, cumin, coriander, garam masala, turmeric, cayenne pepper, and salt. Add the chicken pieces, making certain they’re well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Sauce Base: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
3. Cook the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
4. Simmer the Stew: Add the crushed tomatoes, coconut milk, and chicken broth to the pot. Stir well to combine and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 20 minutes.
5. Add Vegetables: Add the diced bell peppers and frozen peas to the pot. Stir to combine and cook for an additional 10 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Finish and Serve: Adjust the seasoning with salt if needed. Garnish with fresh cilantro before serving with basmati rice or gluten-free naan.

Extra Tips:

When making Indian-Inspired Chicken Tikka Masala Stew, verify the chicken marinates long enough to absorb all the flavors. If time permits, marinate overnight for maximum taste.

Adjust the level of cayenne pepper to suit your spice preference; reducing it will make the stew milder. When simmering the stew, make certain not to rush the process, as allowing it to cook slowly will meld the flavors beautifully.

Finally, using fresh spices will greatly enhance the aroma and taste of your stew.

Vegan Red Lentil and Spinach Stew

Vegan Red Lentil and Spinach Stew is a hearty and nutritious dish, perfect for a cozy dinner. This gluten-free stew combines the earthy flavors of red lentils and fresh spinach with a rich blend of spices to create a satisfying meal.

Easy to make and packed with protein, this stew is ideal for both vegans and anyone looking for a healthy, comforting dish. Serve it with rice, quinoa, or your favorite gluten-free bread to complete the meal.

The stew isn’t only flavorful but also highly nutritious, providing a good dose of fiber, iron, and essential vitamins. The red lentils cook down quickly, giving the stew a creamy texture, while the spinach adds a vibrant color and a burst of freshness.

This dish can be made in just under an hour, making it a great option for a weeknight dinner or meal prep for the week ahead.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups red lentils, rinsed and drained
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 large carrot, diced
• Salt and pepper to taste
• 6 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes translucent. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
2. Add Spices: Sprinkle in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Stir for about 30 seconds until the spices are well combined with the onion mixture.
3. Combine Lentils and Vegetables: Add the rinsed red lentils, vegetable broth, diced tomatoes, and diced carrot to the pot. Stir well, making sure the lentils are fully submerged in the liquid.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 20-25 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent sticking and guarantee even cooking.
5. Incorporate Spinach: Once the lentils are cooked, add the chopped spinach to the pot. Stir until the spinach wilts into the stew, which should take about 2-3 minutes.
6. Season and Serve: Stir in the lemon juice and season the stew with salt and pepper to taste. Remove from heat and let it sit for a few minutes to allow the flavors to meld. Garnish with fresh cilantro if desired, and serve hot with your choice of side.

Extra Tips:

For a creamier texture, you can partially blend the stew using an immersion blender before adding the spinach. Adjust the level of spice by increasing or omitting the cayenne pepper according to your preference.

This stew can be stored in an airtight container in the refrigerator for up to 5 days, making it a convenient option for meal prep. When reheating, you may need to add a splash of water or broth to maintain the desired consistency.