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Dice the meat and kidney, chop mushrooms and onion and chuck into a slow cooker.
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Crush garlic and add to the pot along with Hendersons Relish, thyme, pepper and made up stock Set the slow cooker to high for 4 hours. You can use the oven too, place all in a dish and cook slow and low, around 3-4 hours on gas mark 3/160c
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When there is about half an hour left on the stew, chop the potatoes and rub on oil and rosemary, air fry for 25-30 mins on gas mark 6/200c in the oven for 35-45 mins until golden and crisp.
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Thicken the meat with gluten free gravy granules and serve with roasties as a crunchy topping it. Serve with veg of choice.
Gluten Free Slow Cooker/Air Fryer Roastie Topped Steak and Kidney Stew
Back to all recipes.A cross between a pie and a stew, this almost naturally gluten free steak and kidney stew is perfect for a cold winter night. With a rich gravy, succulent meat pieces and tender kidney and vegetables, it is the perfect comfort food. Topped with some crispy roast potatoes, what could be more hearty and filling!
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 4 Hours
- This recipe makes 6 servings
Method
Nutritional Information (Per serving)
Cals
Calories
627
Carbs
42g
Fibre
5g
Fat
29g
Sugar
5g
Protein
45g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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