Saturday, February 14, 2015

Ultimate Beef Stew

I love beef stew, it's one of the ultimate comfort foods. Last week when it turned chilly I made this using my last bag of Gardein Beefless Tips. This a combination of my tried and true stew recipe and the one I found over at Skinny Bitch. Oh my gosh, it was delicious!!!!!
  • 1⁄2 cup AP flour
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon fine sea salt
  • 1⁄2 teaspoon pepper
  • 1 package Gardein Beefless Tips, thawed, and halved
  • 1 tablespoon coconut oil
  • 4 cloves garlic, minced 
  • 1 bay leaf
  • 4-1⁄2 cups low-sodium vegetable stock 
  • 1 tablespoon Worcestershire 
  • 1-1⁄2 cups dry red wine
  • 3 carrots, cut into 1-inch chunks
  • 1 pound red potatoes, cut into 1-inch chunks
  • 1 onion, cut into 1-inch chunks
  • 1 8 ounce package baby bella mushrooms, halved (or quartered if large)
  • 1 cup fresh or frozen peas

In a medium bowl, combine the flour, rosemary, salt, and pepper. 

Add the beef and toss to coat. 

Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the beef mixture and cook, stirring occasionally, for 5 minutes.

Add the garlic and cook, stirring occasionally, for 1 minute. 

Stir in the bay leaf, stock, wine, Worcestershire, potatoes, onions and carrots. Increase the heat to high, bring to a boil, and reduce to a simmer.

Cook for 20 minutes, stirring occasionally. Add the mushrooms and peas; cook, stirring occasionally, for 15 minutes. 

Taste to see if you need more salt or pepper.

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