Tuesday, March 5, 2013

Vegan Beef Stew

Vegan Beef Stew

Stews and comfort go hand in hand. With hearty ingredients and rich broth they warm you up on cold nights and keep you nice and full longer. This recipe shows that vegans can have a stew that is just as comforting, if not more. Plenty of veggies and vegan beef, it will be sure to please you and your family when you are looking for a delish stew to try. Serve with a fresh garden salad and your favorite bread and you are all set on a cold night in. Enjoy!

Vegan Beef Stew


-2 Tablespoons neutral oil or vegan butter 
-1 bag of Gardein Beef Tips or your favorite beef substitute (cut into pieces)
-1 (28-ounce) can crushed tomatoes
-3 cups vegan beef broth
-1 cup vegan chicken broth
-3 large carrots, peeled, halved and cut into 1/2-inch slices OR add in baby carrots instead (whatever you have on hand)
-2 stalks celery, cut into 1/2-inch slices
-2 large russet potato, peeled and diced
-1 medium red onion, diced
-2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
-1 Tablespoon fresh parsley
-2 small bay leafs or 1 large bay leaf
-1/2 teaspoon dried marjoram
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1 Tablespoon vegan Worcestershire Sauce
-1 cup frozen peas
-2 cups sliced mushrooms

Roux Thickener

-6 Tablespoons vegan butter
-1/2 cup flour


Heat 2 tablespoons of oil to the large pot or dutch oven and add the onions, carrots, celery, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place the vegan beef over all the vegetables in the Dutch oven. Add the vegan chicken & beef stock, thyme, bay leaves, marjoram,  Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoons pepper. 

Sauteed Stew
Pour the tomato sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and cook on the stove over medium heat for 45 to 60 minutes or until vegetables are all tender, stirring occasionally during cooking. If the stew is boiling rather than simmering, lower the heat. 

Simmering Stew

Heat vegan butter over medium high heat. Once vegan butter is melted, Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Once completed, add to the stew.

Ingredients ready for Roux

Cooked Medium Roux

After you have added your vegan roux and the stew is simmering, turn your heat up medium/high so your stew boils for 5 minutes, stirring regularly to let the stew thicken. Once thickened, turn off the stew and stir in the frozen peas, season to taste, and serve hot when peas are heated through. Serve with fresh garden salad and some fresh bread and enjoy!


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