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 naturally gluten free chorizo stew is on our regular dinner rota and is always a winner.
The chorizo is cooked with beans, tinned tomatoes, spices and condiments and really is one of the quickest stews you can make. It takes about 30 minutes but the flavours are still intense and well-rounded.
I typically serve this chorizo stew with rice, sliced avocado and tortilla chips, or with a simple sprinkling of cheese, or with flat bread. We often have it on top of baked potatoes too, on especially chilly days :). 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. My little girl loves this stew as much as well adults do, so it’s a handy one to have stashed in the freezer for last minute family dinners.
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 (GF)
- Half a chorizo ring (approx 110g)
- 1 small onion (red or white)
- 2 cloves garlic
- 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 (or cannellini beans plus 1 tsp paprika)
- (Optional - 1 tin butter beans, if you want to bulk it out and make the stew go further)
- 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: