How to Make Gluten-Free Hobo Stew - dummies

By Danna Korn

This gluten-free hobo stew features sweet potatoes, which are a wonderful addition to a more traditional stew. They’re nutritious, they contain a large amount of beta carotene, and they have a low glycemic index — plus, they’re easy on the budget.

[Credit: ©]

Credit: ©

Preparation time: 10 minutes

Cook time: 7 hours

Yield: 6 servings

1 to 1-1/2 pounds stew meat

1 large russet potato, peeled and cut into large cubes

1 large sweet potato, peeled and cut into large cubes

1 small package baby carrots

1 large onion, sliced

2-1/2 pound can diced tomatoes

1 cup tomato juice

2 slices gluten-free bread

Dash salt

3/4 tablespoon sugar

1 tablespoon arrowroot flour or other thickening agent, such as cornstarch

  1. Preheat oven to 250 degrees F.

  2. Combine all ingredients in a 3-quart Dutch oven and place in oven for 6 to 7 hours. Don’t lift lid until baking is complete.

Stew can also be made in a slow cooker and cooked on the low temperature setting for 7 to 8 hours or on the high setting for 3 to 4 hours.

Per serving: Calories: 308; Total fat: 8g; Saturated fat: 2g; Cholesterol: 47mg; Sodium: 543mg; Carbohydrates: 42g; Fiber: 6g; Sugar: 0g; Protein: 19g.