When I was young I loved Dinty Moore Beef Stew. There was something about it that really clicked for me. Maybe it was the heartiness, or the vegetables, or the beef itself. Of course, as a vegan I’ll never have it again, but that didn’t stop me from making my own meat-free version.
Soups and stews have been on my mind lately, and I think this is one in a line of several recipes that have either already gone up on the site (New Mexico Green Chile Stew) or are forthcoming. My wife says the soups I make are her favorite recipes, and maybe that’s why I’m thinking about them more. But whatever the reason, they’re really fun to make (and photograph!), so look for more of them here as winter rolls on.
In the meantime, this recipe is one of my favorites. I think it blows Dinty Moore out of the water and is obviously more humane. For the “beef” I used Gardein Beefless Tips, which are amazing and super versatile. They really give the stew that meaty flavor it needs to work. The vegetables are pretty much standard beef stew fare, but I did throw mushrooms into the mix because I think they’re great with the Gardein tips and add a little variance to the root vegetable texture.
Give this one a try, especially on a cold winter day. I think you’ll really love it. And be sure to tag #nutfreevegan on social media if you post so I can see how it went!
- ½ cup + 1 Tbsp. flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 bags Gardein Beefless Tips
- 2 Tbsp. + 1 tsp. oil
- 1 large onion, chopped
- ¼ cup red wine vinegar
- 6 cups vegetable broth
- 2 bay leaves
- 3 medium carrots, sliced
- 4 Yukon gold potatoes, diced
- 1 Tbsp. thyme
- 1 cup mushrooms, sliced
- 1 cup peas
- Place ½ cup flour and salt and pepper into bowl. Stir to mix. Add Gardein Beefless Tips and toss to coat thoroughly.
- Heat 2 Tbsp. oil over low-medium heat in Dutch oven or soup pot and add ¼ of flour-coated beef tips. Cook until browned on all sides, about 5 minutes. Repeat with remaining beef tips and set aside.
- Add 1 tsp. oil to pan and heat; add onion and cook until softened and translucent, about 5 minutes. Set aside.
- Add vinegar to pan and cook over medium heat, scraping pan with a wooden spoon to loosen beef remains. Add broth, bay leaves, carrots, potatoes, thyme and 1 Tbsp. flour. Bring to a boil and reduce to a simmer. Return beefless tips and onions to pan.
- Cover and cook for about 10 minutes. Add mushrooms. Cook for 5 more minutes.
- Add peas and cook for 5 more minutes or until all vegetables are soft.