Monday, March 7, 2016

Beef-less Stew

Since going plant-based, there are very few meals we long for or miss.  Truly, even the classic Beef Stew is not on that list, but on a cool night this chunky Beef-less Stew is a dish I crave.  It does remind me of the old classic, just oh. so. much. healthier.  And therefore satisfying.  If I can remember in time, we love this with a homemade loaf of crusty bread and salad.  Mmmm....

Beef-less Stew
serves 8
  • 2 cups chopped onion
  • 4 tsp minced garlic
  • 2 cups chunked celery (3/4in)
  • 2 cups frozen peas (12oz pk)
  • 3 cups chunked carrots (3/4in)
  • 2 8oz packages of mushrooms, quartered (baby bellas are my favorite for this)
  • 4-5 cups chunked white sweet potatoes (3/4in)
  • 2 cans beans, rinse and drained + 2 cups water - puree!
  • 6 cups beef-flavored broth (vegetable works, too, but the vegan beef broth really makes this stew)
  • 1/4 cup tomato paste
  • 1 TBLS various Italian herbs -- basil, oregano, thyme, rosemary...
  • 1 tsp rosemary
  • 1 TBLS paprika
  • salt and pepper to taste
-- Saute onion and garlic in large stock pot until tender.  Add everything else, bring to a boil.  Reduce heat, cover and simmer 30-45 minutes until everything is tender.  Take 2 cups of soup out and puree it, then add it back it. (Or use an immersion blender to just thicken the stew a little)
-- Crockpot version: dump it all in.  High for 4 hrs. 

No comments:

Post a Comment