Daily Archives: January 28, 2010

Go Ahead Honey, It’s Gluten Free January: Stews From Around the World

This month’s Go Ahead Honey It’s Gluten Free challenge is hosted by the lovely Laura from Mouthgasmic with the theme of “Stews from Around the World”.

I wanted to make something that took a page from our upcoming trip this spring, so I made Swedish Meatball Stew. It’s not strictly Swedish, but I can’t make stew without a LOT of veggies.

Swedish Meatball Stew

For the Meatballs:

1 lb. each of pork and bison (or beef, but I don’t eat that)
2/3 c. gluten-free bread crumbs*
1 c. water
1 -2 tbsp. minced onion
1 tsp. olive oil
1 tsp. salt
1/4 tsp. each of pepper, nutmeg and allspice
2 egg yolks

  1. Heat up oil and cook onions until softened, 1 – 2 minutes. Set aside.
  2. Soak breadcrumbs in water until soft, for a couple of minutes in a mixing bowl.
  3. Once breadcrumbs are soft, add the remaining ingredients to mixing bowl.
  4. Mix on slow until combined.
  5. Beat on medium-hight for approximately 10 minutes or until meat mixture is light coloured and fluffy. (I know, this sounds gross and it is. But it’s worth it!)
  6. Heat a fair amount of oil in a large skillet. Meanwhile, shape meatballs – about 2″ in diameter. We made 19 or 20 meatballs.
  7. Once oil is hot, place meatballs in skillet, turning frequently until cooked. (You can cook in batches if necessary.)
  8. Once meatballs are cooked all the way through, place on a paper towel covered plate to absorb excess fat.

For the Rest of the Stew

2 – 3 c. veggie broth (or beef)
3 large potatoes, cubed
1/2 onion, sliced/diced
8 Mushrooms (or however many you want)
Garlic (as much as you want, I put 6 sliced up cloves)
4 – 5 celery stalks, chopped
4 – 5 large carrots, chopped
Frozen Peas and Beans
Corn Starch

  1. Place meatballs, broth, potatoes, onion, mushrooms and garlic in slow cooker. Cook on Low for 8 ish hours.
  2. Part way through (or at the beginning if you’re not around), put in the celery and carrots.
  3. When you’re ready, add the peas and beans.
  4. Take a liquid measuring cup and scoop out some liquid. Add some cornstarch to the liquid (how much depends on how thick you want the stew to be), stirring it until there are no more lumps.
  5. Add the cornstarch mixture back to the stew, turn slow cooker to high and cook until stew is thicker and translucent.
  6. Add salt and pepper to taste. Enjoy!

Please check back on February 1st for February’s Go Ahead Honey It’s Gluten Free hosted by yours truly!

*To make gluten free breadcrumbs, take a few pieces of your favourite bread (I had a loaf that didn’t want to be separated into proper slices) and coarsely crumble and place on a cookie sheet. Heat your oven to 200F, place the cookie sheet inside and turn off. Or, you can just leave the bread out until it is dry enough – which will happen quickly because it’s GF 😉 . Once bread it dry, put in a bag and use a rolling-pin to crush into small crumbs.


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