Beefless Beef Stew
It was cold and rainy last week, so it was perfect weather for a stew. We definitely needed something warming and this sounded like it would hit the spot. This recipe is easy and takes about 30-40 minutes to cook, non-inclusive of the chopping and prep time.
4 tablespoons olive oil
1 package Gardein Beefless Tips
1 medium onion, finely chopped
4 cloves garlic, chopped/crushed
3 celery stalks, chopped
3 medium carrots, chopped
1 teaspoon thyme
1 teaspoon dried rosemary
2 tablespoons nutritional yeast
1 teaspoon Braggs Liquid Aminos
3 cups vegan "beef" broth (I used Better Than Bouillon vegetable stock)
1 cup red wine
5-6 small potatoes, 1/2 diced
salt and pepper to taste
Heat 2 tablespoons of the olive oil in a large saucepan on medium high heat. Sauté the beefless tips until brown on all sides, about 5 minutes. Remove from the saucepan and set aside.
Add the remaining oil,onions, garlic and celery to saucepan and cook for 3 minutes , or until the onions begin to become translucent.
Add the carrots, thyme, and rosemary and continue to cook for 3 minutes.
Add the nutritional yeast, liquid aminos and slowly add broth and wine while stirring.
Add the diced potatoes and bring the mixture to a rolling boil. Reduce heat to low, cover and simmer for 30 minutes. Add beefless tips back to the stew and cook for an additional 5 minutes or so.
Season to taste with salt and pepper, and serve over some white rice (or not).