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.
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.