Classic Beef Stew

Classic Beef Stew

Beef Stew is one of those classic comforting meals that happens to also be super nostalgic for me. My mom had a tried and true repertoire of meals that she would make during my childhood and beef stew was one of my favorites. It’s an easily veganized dish with the substitution of vegan beef. If you prefer to not use a beef alternative than try it with jackfruit or go all vegetables. The seasonings and veggies is what gives it great flavor and it’s hearty enough to keep you satisfied during the colder weather.

Serves 4

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Ingredients

9 oz (255g) Vegan Beef Tips /Chunks
1 medium Onion chopped
4 cloves Garlic minced
2 Med Carrots diced
2 medium Potatoes (315g) diced
1 cup (90g) Frozen Peas
3 1/2 (53g) Tbsp Four
3 1/2 Tbsp (53g) Vegan Butter
2 Tbsp (30g) Tomato Paste
1 tsp (5ml) Soy Sauce
1 Tbsp (15ml) Vegan Worcestershire Sauce
1 1/2 cups Vegan Beef Broth
2 tsp (10g) Thyme
1 tsp (5g) Tarragon
2 Bay Leaves
1 Tbsp (15ml) Red Wine Vinegar
Salt & Pepper to taste
1 1/2 Tbsp chopped Parsley for serving

Directions

1. In a large pot, brown the vegan beef and remove from the pot.

2. On medium heat, add the vegan butter to the pot and once melted add in the onions. Allow them to cook for 3-5 minutes oruntil they begin to soften.

3. Add in the turnip, carrots, potatoes, garlic, tarragon and thyme and mix well. Then add in the tomato paste, mix through and allow everythig to cook for 10 minutes. Add a bit of water if things start to stick.

4. Add in the flour and make sure to coat everything well. Cook for 2 minutes to get the raw flour taste out. Add in the worcestershire sauce, bay leaves, red wine vinegar, soy sauce and vegan beef broth. Mix well lower the heat to medium low, cover and let simmer for 20-25 minutes or until vegetables are fork tender.

5.Add in the peas, browned vegan beef, season with salt & pepper, mix well and heat through for 10 minutes.

6. Serve with chopped parsley and a side of thick crusted bread to soak up all the broth.