Beefless Beef Stew
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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Yield: 6 cups
Calories: 305kcal
Author: The Nut-Free Vegan
- 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 tsp. 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: 1cup | Calories: 305kcal