It’s another great day and today we’re going to be making a delicious gluten free stew recipe together. Now, I know a lot of people are all about the classics such as a gluten free beef stew recipe, but we’re skipping the beef chuck roast today. I should add, one of my kids is allergic to beef, so it’s rare that I would make something with said protein. Hence, our chicken.
If you manage Celiac Disease, and you’re also dairy-free, the great news is that this recipe is naturally going to work for you. In fact, it’s top 9 free (and more), making it super inclusive.
Whilst this recipe does call for peaches, I use frozen organic peaches, so you can enjoy this stew recipe even in the winter months. And on that note, let’s get cooking.
Tools to Make This Gluten Free Stew Recipe
- Kitchen Scale (this is the one that I love)
- Knife (my current fave knife series)
- Cutting Board
- Can Opener (this is our family favorite can opener, yes, I know… but it’s the handle)
- Scissors (I have several pairs of these)
- Instant Pot or Pressure Cooker (this is the IP I use and like) be sure to look at the error images though…
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Apple, Avocado, Banana, Berries, Buckwheat, Celery, Cinnamon, Citrus, Coconut, Cruciferous, Garlic, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Compatible With: Poultry Free, EOE
- Poultry Free & EOE: Swap the chicken tenders for pork loin, pork shoulder, pork fajita, or rabbit saddle (Northstar Bison sells this online). Cut your meat of choice into large cubes (think kebab meat sized).
Peach Gluten Free Stew Recipe Video
If you like recipe videos, here’s one for you to enjoy.
Gluten Free Stew Ingredients
Part 1 Ingredients
- 840g Organic Chicken Tenders, quartered (30 ounces/Just about 2 pounds)
- 500g Organic Carrots, medium cut, I didn’t peel mine (18 ounces)
- 425g Organic Navy Beans (15 ounces/1 US can)
- 370g Organic Yellow Onion, sliced (13 ounces)
- 335g Organic Black Eye Peas, drained (12 ounces)
- 280g Organic Frozen Peaches (10 ounces)
Part 2 Ingredients
- 950mL Milk of Choice (34 ounces/4.25 cups)
- 680g Organic Tomato Sauce (24 ounces)
- 580g Peach BBQ Sauce (just about 21 ounces)
- 4 tsp Sea Salt
Ingredient Notes
Chicken Tenders: These can be replaced with pork stew meat, rabbit, or even duck if you’re a fan.
Navy Beans: This is a type of white bean. If you’d like to swap, stick with other white beans such as cannellini and great northern.
Onion: You can use white onion or red onion if needed.
Peaches: I use frozen for ease. If you want to use fresh or canned, you can.
Milk of Choice: This is a creamy tomato style stew. However, you can trade some of the milk for bone broth. I’d use pork, chicken, or vegetable broth. I don’t suggest beef broth or beef stock, as the flavor may be a bit too intense for this gluten free stew recipe.
Peach BBQ Sauce: I use this homemade BBQ sauce recipe. Any version of peach BBQ or alternative gluten free BBQ sauce will work in this recipe. Just be sure to use the same amount as what’s called for.
Recipe Prep Tips
The good news about making a recipe like this is that your produce weights don’t need to line up perfectly with mine. Just try to stay within 3 ounces/85 grams of my numbers.
The easiest way to measure your ingredients is to place either an empty bowl on your kitchen scale and tare to zero, or use the pressure cooker liner on the scale (tare to zero). As you prep, you can place ingredients directly into the cooker. I use prep bowls for the sake of the photo so you can see the ingredients.
Easy Gluten Free Stew Instructions (with pictures)
Start by prepping all of your ingredients. Whilst you could use fresh peaches, I opted for frozen since they’re already peeled and sliced for me which saves a tonne of time.
When everything is ready, add all of the Part 1 Ingredients to your pressure cooker. Mix everything together well.
Now, add all of the Part 2 Ingredients and stir very well one more time. That’s it. You’re ready to cook.
Put the pressure cooker liner into the pot and put the lid on. Pressure cook on high for 35 minutes.
If you plan on serving this with some kind of grain, be sure to get that going whilst your pressure cooker does the heavy lifting. Optionally, you can chop some fresh herbs and sprinkle on top for a pop of colour (parsley and even a sprig of thyme could work well, I don’t suggest rosemary, cilantro, tarragon, or anything else too polarizing).
IP Error…
So, I have two pressure cookers. One is a newer Instant Pot with the metal liner that’s also stove top and oven safe. It’s awesome. I also have an older Bella with a black nonstick lining.
For whatever reason, for the LIFE of me, I can’t get the Instant Pot to cook a recipe that contains beans without getting the burn error. Every time, I’m like, *this* will be the recipe that works. It doesn’t, then I have to transfer to the older pressure cooker and start over. And the older one gets the job DONE. But it’s also black nonstick, and I’m trying to live the low/no toxic life. Compromises I suppose. But, here are the pictures, so you’re not shocked if it happens to you as well.
Let’s get in real close and look so I can feel sorry for myself 🙂
More Instant Pot and Slow Cooker Recipes
If you’re looking for more awesome gluten free recipes that are also allergy friendly, I’ve got you covered.
- Easy Venison Stew (you could swap for beef and have a good simple beef stew)
- Easy Gluten Free Chili Recipe (loaded with veg and super tasty)
- Delicious Vegan Chili Recipe (such a comforting gluten-free meal)
- Vegan White Chili Recipe (You can also make this with chicken if you’re not vegan)
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Storage
Store your leftover gluten free stew in the fridge, covered (in an airtight container), for 5 days and enjoy leftovers throughout the week. Standalone, the stew isn’t too bad when cold, but it’s better when warmed. If you’ve mixed it with rice or another carb, you’re probably going to want to reheat before serving.
Do not store leftovers in the freezer. Technically, you can freeze the leftovers, but you may not love the texture once you thaw and reheat your stew.
How to Change Up Your Gluten Free Stew
If you’re like me and you love to have fun in the kitchen, know that you can do quite a bit with this gluten free stew recipe. Here are just a few ideas to get you started:
- Swap some of the carrots for cubed gold potatoes or red potatoes (you can leave the skin on)
- Serve your gluten-free stew with a side of oven roasted or air fried sweet potatoes (season well)
- Try adding different vegetables such as garlic, bell pepper, celery, or even frozen peas (or frozen green beans). This kind of recipe is versatile and can work well with a range of options.
- Try slow cooking! I used a pressure cooker, but you can opt for hours of cooking on low heat which is a great way, flavor
Make a Fusion Dish
If you have some time, bread and pan fry the chicken to create a stew meets fried chicken situation. Well, more like a chicken cutlet situation. You can place all of the ingredients, except for the chicken, into your pressure cooker and cook as instructed.
Whilst that cooks, cube your chicken tenders into 1-inch pieces, then place them in a large bowl. Coat with a gluten-free flour (white rice flour, tapioca flour, potato starch, corn starch, gluten free all purpose flour, etc.). Season with salt, black pepper, smoked paprika, onion, and a little garlic.
Pop a large skillet on your stove top and heat to medium-high heat. Add oil to coat the bottom of the pan, and pan fry your chicken in batches (you don’t want to overcrowd the pan or it’s ruined). Cook on both sides (you’re going for crispy and golden brown). Use an instant read meat thermometer to ensure the internal temperature is 165f/74c.
If your chicken is done on the outside, but still under, place fried chicken on a large baking tray. Once you’re done pan frying, pop it all into your oven at 400f/205c and finish cooking in the oven until you hit the proper internal temperature.
To serve, put stew from the pressure cooker into a bowl, then top with the crispy chicken. Done right, I can tell you, your whole family is going to love this mash up of two comfort foods.
Answering Your Gluten Free Stew Recipe Questions
Is pork loin a good swap for the chicken tenders?
Pork loin is going to be a good swap because of the low fat content. However, if you want great flavor, the best meat to use will be pork shoulder (also called pork butt). There’s a lot more fat content and when you pressure cook that style of meat, it just melts (in the best way possible).
I’ll also add, pork is an excellent choice because it will pair beautifully with the peaches and beans.
Can I use tomato paste instead of tomato sauce?
When it comes to good old tomatoes in jars, it’s important to know that you can kind of make that swap. Since tomato paste is basically concentrated tomato sauce, you’d want to use 170g/6 ounces tomato paste + 2 cups water (450mL) to make something like tomato sauce and use that.
If you don’t add the bit of water, you’ll have a tomato flavour that’s too concentrated and it will create a thicker stew than what the recipe intended.
Could I make this in a Dutch oven?
Yes! If you have a Dutch oven that’s big enough, or an oven safe large pot, you can get all of the ingredients into the pot, stir everything together, and cook in your oven with the lid on. This longer cook will also increase the depth of flavor in the final stew, so have fun.
Can this gluten free stew recipe be made in a Crockpot?
Whilst I don’t own a Crock Pot, yes, you can make this gluten free stew recipe in your slow cooker. You’ll have to look up online the conversion since it’s not something I know or have tested.
You’ll might need to adjust the amount of liquid in the mix since you’ll be cooking for a minimum of 3-4 hours.
Would this gluten free stew taste good with added Worcestershire sauce?
Gluten-free Worcestershire sauce isn’t something I usually work with, so I’d encourage you to put some of the cooked stew into a small bowl, add a little sauce, stir it well, and sample. If you like the taste, add more to the whole stew pot, and if not, well, you only lost a little stew to the experiment.
Whilst you won’t be able to find it at your local grocery store, this particular Worcestershire sauce is not only gluten free, but also celery free. I love telling people with a gluten sensitivity, Celiac Disease, food allergy, or any restricted diet about this little gem of a products because it’s the only one like it.
Should I sear the chicken before adding it to the stew?
A lot of hearty beef stew recipes (and even some soups) will have you pan sear your meat first in batches on the stove top. This can lock in juices, and help develop extra flavour. Traditionally, you don’t need to do that with chicken, plus, chicken tenders lack the connective tissue and extra fat, so searing then pressure cooking could lead to it drying out.
So, don’t worry about taking that extra step and just add the raw meat straight to your pressure cooker.
Does this stew pair well with gluten-free cornbread?
Yes, this gluten free stew recipe would pair well with gluten-free cornbread. However, I’d encourage you to make it a little sweeter than normal since that would compliment the peaches. You know what else you can do? Dice peaches and coat them in a little balsamic vinegar and light brown sugar. Spread them on the bottom of the pan, then top with your cornbread batter, then sprinkle a little organic maple sugar on top before baking.
OH MY GOODNESS BECKY. That’s going to be HELLA good. Like, send me a slice. Actually, don’t, I have a severe life threatening corn allergy, but if I could, heck yes.
You can also pair this delicious recipe with gluten-free dinner rolls, or even gluten-free Texas toast. If you need some good bread leads, check out this article on Gluten Free + Allergy Friendly Bread Brands.
