Keep warm this winter with a hearty cup of this Beefless Beef Stew. It's a vegan take on the traditional dish that's so good you'll never know it's meat-free.
Author: The Nut-Free Vegan
Recipe type: Soup/Stew
Serves: About 6 cups
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
1 Tbsp. thyme
3 medium carrots, sliced
4 Yukon gold potatoes, diced
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, thyme, carrots, potatoes 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.
Serving size: ⅙ of recipe Calories: About 200
Recipe by The Nut-Free Vegan at http://thenutfreevegan.net/beefless-beef-stew/