Skip to main content

Gluten-Free Slow Cooker Stew with Sausage

Gluten free stew recipe for the slow cooker - with vegan options



Stirring the Pot

Here's a bright and delicious slow cooker stew recipe with sausages - and it's tasty using any sausage you choose, from free-range roaming buffalo to furry-friendly vegan. Scrumptious. Seriously. Make it for the Big Game. You know, the one with a pigskin ball and helmeted men in shiny tights. Throw all the ingredients in a Crock Pot and go root for your favorite tight end. Make a hot artichoke dip and grab some gluten-free chips. Game on.

Go Cubs!

Okay I confess. I'm not watching the game. Game fever is something utterly, totally beyond me. Apparently I lack a few mirror neurons. Sports? Yawn. I dare you to make me comprehend football. Go ahead. Try. Many have tread that tortuous path and failed, my friend. Great minds have worked tirelessly to convey the rules, to communicate the strategy. The triumph. The back field in motion and the blitz.

But what they don't realize? Deep down inside my private tiny girl heart- my neurons don't CARE. They really don't. And I know you think that if only I let you explain The Game to me I would finally, miraculously, ecstatically get it! And paint my face red and blue, but. It's never going to happen. 

It's a non-conforming neuron issue.

So, the Patriots? Are they the soccer team Mel Gibson coaches? 

Excuse me while I alphabetize my spice rack.







Karina's Slow Cooker Stew Recipe with Sausage

Recipe posted January 2011.

This is a robust and rowdy recipe perfect for a crowd to slurp during half time or whatever time you happen to crave something hot, slightly spicy, and just plain winter day delicious. And there's not a bean in sight. Not one.  


Need it meat-free? That's easy, Babycakes. Just use gluten-free vegan sausage. Or beans. Boom. Team Vegan.


Ingredients:

Virgin olive oil, as needed
6 cloves fresh garlic, chopped
1 large onion, sliced thin
4 medium carrots, chopped
4 cups thinly shredded green cabbage
4 medium Yukon Gold potatoes, peeled, diced
Sea salt and freshly ground pepper, to taste

2 14-oz cans Muir Glen fire roasted tomatoes- diced or crushed as you prefer
1/4 cup balsamic vinegar

1 teaspoon rubbed sage
1 teaspoon each of: dried basil and parsley
Hot red pepper flakes, shake to taste
5-6 cups organic broth, as needed
8 organic free-range buffalo sausages, sliced


Instructions:

Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker and turn it on to High. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.

Add the canned tomatoes, balsamic vinegar, sage, basil, parsley, and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like more of a brothy stew add more broth; a thicker stew, add less.)
Cover and cook on high for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is melty soft. 

Add the sliced sausages to warm through (they usually are cooked; if the sausages you use are not cooked, add them in at the beginning). If you need to add more liquid, add some extra broth. Cover and heat through for another twenty to thirty minutes till heated through.

Taste test for seasoning adjustments. Add a pinch of brown sugar to balance the heat or tartness, if you need to. Add more salt and ground pepper, if you need it.

Serves 8.


Fabulous with my Pueblo Soda Bread or Sweet Potato Cornbread.





Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

GFG's Notes:

This recipe is gluten-free, soy-free, dairy-free,  egg-free, nut-free and corn-free. So what's not to love?
And... this versatile recipe is wonderful as a vegan stew with black or white beans added.
 Check out Stephanie O'Dea's More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes




TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg