Monday, December 27, 2010

Beef(less) Stew

Beef Stew is hard to beat for down home, ultimate comfort food in a bowl. I used the Betty Crocker stew that we've eaten for years and made it vegan. I had some leftover mushroom gravy from a day or two prior and used it instead of the gravy recipe below. You really need to give this a try and you can add more or less veggies to your taste. 

  • 1 package Gardein Beefless Beef Tips
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 1 medium onion, sliced
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 Dash ground allspice or cloves
  • 2 large carrots, pared & quartered
  • 4 medium potatoes, pared & quartered
  • 1 pound small white onions (I used frozen pearl onions)
  • Gravy (see below) 

In Dutch oven, sweat sliced onion and garlic 2 tablespoons hot canola oil, turning often. Add 2 cups hot water, Worcestershire sauce, bay leaves, salt, sugar, pepper, cloves and all veggies.

Cover; simmer until veggies are done stirring occasionally. (cook about 30 to 45 minutes)

Remove bay leaves and garlic. Add beef tips. Right before serving add gravy.

Serves 6-8.   
For gravy: combine ¼ cup water and 2 tablespoons all-purpose flour till smooth. Stir slowly into hot liquid in the pot.  Cook and stir till bubbly. Cook and stir 3 minutes. Serve stew in bowls.


Post a Comment