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.
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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
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Preheat oven to 250 degrees F.
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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.
