We are big chorizo fans in our house. It is such a versatile ingredient when rendered down during cooking, releasing spicy flavours that can really accentuate a dish. This chorizo stew is on our regular dinner rota and is always a winner.
Serve my gluten free chorizo stew with rice, sliced avocado and tortilla chips, or with a simple sprinkling of cheese, or with flat bread, or as a baked potato topping. All of the above make delicious dinners!
This stew also freezes well, hence I often batch cook it and defrost whenever we want to grab a satisfying meal without the effort.
Please remember to check that the chorizo and ketchup you are using are gluten free. In the UK, it will state on the ingredients list if they are not.
Easy Chorizo Stew (Serves 2 generous potions, or 4 smaller portions)
- 1 small onion (I used red, but white also fine)
- 2 fat cloves of garlic
- Half a chorizo ring (approx 110g) (gluten free)
- 100ml red wine
- 1 tsp paprika
- 2 tsp mixed herbs
- 1 tsp cumin
- 1 tsp balsamic vinegar
- (optional – 1 tsp Henderson’s relish…a Northern condiment we often cook with, which is gluten free and makes things extra tasty…the stew will be just as delish without it though)
- 1 tin chopped tomatoes
- 1 tin baked beans
- 1 tbsp tomato ketchup (gluten free)
- Fresh ground black pepper
- Dice the onion and fry over a low heat in a small non-stick saucepan with the minced garlic until the onion has softened and the garlic is fragrant.
- Chop the chorizo into chunks and add to the saucepan. Fry for a few minutes until the fat has rendered into the pan. Pour off any excess if you wish, but the oil is full of delicious spices that will lend beautiful flavour to the stew.
- Pour the red wine into the pan and cook to reduce for a few minutes.
- Add the paprika, mixed herbs, cumin, balsamic, tomato ketchup and Henderson’s relish (if you have it) to the pan, stir well to mix all the ingredients together and cook for a minute or two.
- Now, over the sink use a sieve to strain an extra juice from the tinned tomatoes. I find many brand of chopped tomatoes are really watery and as this is a quick stew this saves some time, rather than you having to wait around while that watery liquid cooks off. Add the strained tomatoes to the pan and cook for 5 minutes.
- Do the same for the tin of baked beans – pour into a sieve over the sink to get rid of any excess juice, then add the beans to the sauce pan.
- Cook for 5 minutes, season to taste with salt and pepper then the chorizo stew is ready to serve!
If you enjoyed this gluten free chorizo stew recipe why not try another of my gluten free midweek meals ideas: