Classic Beef Stew

Classic Beef Stew

My mom didn’t cook very much but one of the things she did so well was Beef Stew and for that it was one of my favorite dinners growing up. This classic comfort food has been easily Veganized with this recipe. There’s so much flavor and it’s a great dish to keep you satisfied specially duing colder weather.

Serves 2 -3

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Ingredients

1 Package of Gardein Beefless Tips ( you can use any Plant Based Beef)

1 Small Onion chopped

4 Cloves of Garlic chopped

1 Medium Turnip

2 Medium Carrots

1 Large Potato

1/2 cup of Frozen Peas

2 Tbsp of All Purpose Flour

1 Tbsp of Grape Seed Oil

2 Tbsp of Red Wine Vinegar

1 1/2 Tbsp of Tomato Paste

2 tsp of Vegan Worcestershire Sauce

2 tsp of Better than Bouillon Concentrate (Vegan Beef flavor )

1 1/4 cups of Hot Water plus a few Tbsp for sautéing

2 Tsp of Thyme

1 1/2 tsp of Tarragon

2 Bay Leaves

2 Tbsp of chopped Parsley for Garnish

Salt & Pepper to taste

Directions

1. Brown the Beefless Tips in the oil and set aside.

2. On medium - low heat sauté the Onions with a little bit of Water to deglaze the pan (loosen any beef bits).

3. Once the Onions are translucent, add in the Turnip, Potato, Carrots, Tomato Paste, Garlic Thyme, Tarragon, Salt & Pepper and continue to cook for 15 - 20 minutes. Add just a little bit of water as needed.

4. Disolve the Bouillon Concentrate in the 1 1/4 cups Hot water and set aside.

5. Add in the AP Flour to the cooking vegetables and mix well until everything is well coated. Keep stirring so nothing sticks.

6. Add in the Bouillon Water (broth) mixture and mix really well.

7. Add the Red Wine Vinegar, Vegan Worcestershire and Bay Leaves. Cover the pot and simmer for 15 -20 minutes before adding the Beef and Peas.

8. Heat through for 15 more minutes before serving. Garnish with Parsley.