I was asked for this recipe about 6 months ago when I posted this picture on Instagram. I’m ashamed to say I never posted the recipe because I just plain forgot. Sssoooo here it is now, better late than never?
This recipe varies each time I make it depending on how much of each ingredient I have on hand. In my opinion soups and stews are better that way.
Also if you’re a “clean” eater this recipe is not for you. It contains flour and fake meat and potatoes. So of you’re looking for a clean, vegan “beef” stew, look elsewhere.
2 packages Gardein beefless tips, thawed slightly (just leave em on the counter while you chop and grab stuff).
1/3 cup plus 1 tablespoon of flour (it doesn’t matter what kind but with this recipe it’s an “in for a penny in for a pound” situation so might as well use up that organic all purpose flour that’s been sitting in your cupboard since your Christmas baking.)
3 tablespoons earth balance butter substitute
3 chopped onions
3 tsp minced garlic
4 cups veggie broth
2 medium potatoes, peeled and cubed (to save time if just quartered baby red potatoes in the past)
4 medium carrots, cut into 1-inch pieces (to save time I’ve also halved baby carrots in the past)
I do need to mention that I have gone against my own code not to use frozen or canned veggies once in this recipe and just bought the “stew veggies” you find at the supermarket where everything is chopped and ready for you. Honestly it tastes the same.
1 teaspoon salt. I use the Himalayan pink rock salt. Plus more to taste.
1 teaspoon dried thyme
1/2 teaspoon pepper and more to taste.
2 tablespoons water
Place 1/3 cup flour in a sealable container. Add “beef” tips, shake to coat.
In a pot sauté the flour coated tips with 2 tablespoons of the earth balance. Remove and set aside. Or you can leave it in, I don’t care. I’ve done it both ways (chuckle chuckle)
In the same pan, saute onions in remaining “butter” until tender. Add garlic; cook 1 minute longer.
Add veggie broth, stir to mix everything well (this bit reminds me of making gravy). Return tips to the pot. Add potatoes and carrots. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until vegetables are tender.
Combine remaining flour with water until smooth; stir into stew. Bring to a boil again; cook and stir for 2 minutes or until thickened.
BOOM. Done and delicious.
Mair go sona ~ Gáirigh go minic ~ Gráigh alán
Live well ~ Laugh often ~ Love much