Home > Celiac Travel Blog > Free Gluten Free Recipe - Lamb, Tomato and Pinto Bean Stew
Free Gluten Free Recipe - Lamb, Tomato and Pinto Bean Stew
Published 9 October, 2006
TweetFree gluten free recipes - that's what you'll find at Gluten Free Food Freak. Life's hard enough without having to fork out loadsa money for recipe books that you can't use because they're full of wheat (and dairy and eggs and yeast and all the other things people are allergic to).
Today's free gluten free recipe is Lamb, Tomato and Pinto Bean stew. I made it last night and it was really quite scrummy, and baby scoffed a fair portion too.
Lamb, Tomato and Pinto Bean Stew
1 large onion
garlic
450g minced lamb
1 400g tin tomatoes
3 carrots, grated
1 gluten free stock cube e.g. Kallo or Marigold
1 tablespoon gluten free worcestershire sauce
1 tablespoon tamari, a gluten free soya sauce substitute
1 tablespoon tomato puree
1 bay leaf
3 sprigs thyme
1 400g tin of pinto beans
handful of pitted prunes, chopped.
Seasoning
Suggestion - serve with brown rice.
Saute the onions and garlic for a couple of minutes in a tiny splash of olive oil (there's plenty fat in the minced lamb). Add the minced lamb and brown for a couple of minutes, stirring frequently.
When the lamb is brown, add the tomatoes, carrots, stock cube, worcestshire sauce, tamari, tomato puree, bay leaf, and thyme. Top up with some water - about 200ml - to ensure the ingredients are covered. Bring to the boil and simmer for 20 minutes.
Meanwhile, you might want to cook some brown rice to serve it with.
A couple of minutes before you are ready to serve, taste and adjust seasoning as required. Add the pinto beans and prunes and heat through.
Eat your fill and freeze the rest for a quick future supper.
If you like this free gluten free recipe, post us a comment. We'd love to hear how you got on making this dish and if you've any recipes of your own you'd like to share.
