This recipe is such a hearty, winter, soul warming stew!
It’s a cold one out there today, and I really needed something to warm up my bones.
1 package Gardein Beefless Tips
1 small onion
3 gloves garlic
2 celery stalks
1 small leek
Fresh green beans
Salt and pepper
Coconut oil (or any oil you prefer)
1 1/2 cups of red wine
32 oz vegetable stock
4 cups of water
Your favorite spices!
I winged this stew, and threw pretty much any veggies I had in the fridge into the pot. I bought a soup greens package at Stop and Shop and it gave me the idea for stew (turnip, parsnip, carrots, onion, leek). Look in your produce section for a similar deal (way cheaper than buying all the products!)
I diced up an onion, garlic, celery, leek and sautéed it in some coconut oil until translucent. I added some pepper and a container of vegetable stock, 4 cups of water and the red wine. I let the broth start to get hot (but not boil) and added the potatoes, carrots, turnips, parsnip for 5 mins to soften and then added the green beans, peas and mushrooms. Bring to a boil and reduce heat to a simmer for about half an hour.
Sautée frozen “beef” in coconut oil until browned on all sides. Set aside.
When all vegetables are soft, whisk some flour and warm water in a separate bowl and slowly add to stew until you reach desired thickness. This is something I eye. I add slowly until it’s where I want it to be. Some people prefer a thicker stew than others. I approximate used 2 cups of flour and two cups of water.
Add beef tips to the stew, taste the broth and add all your favorite spices (garlic powder, salt, thyme) and cook for another 5 mins.
Now sit back and enjoy this delicious masterpiece!
Peace, Love, Vegan