Brrrrrrr!!! It was snowing this morning in Oregon! So beautiful-- millions of big, soft flakes falling in front of dark green pine trees, I absolutely love it!
But it made me long for a hot bowl of soup, or better yet, STEW!!! After all, it's January 10th, the middle of winter, what could possibly hit the spot better than a delicious, hearty bowl of beef stew? Not healthy, you say? Well, not so! I happen to have the most amazing recipe for a healthy, hearty, lip-smackingly good beef stew that's low in calories...and...VEGAN!!!
And with absolutely no loss of taste, whatsoever! This one is a man-pleaser...I'll bet that if you don't tell your family it's not real beef, they will NEVER guess!
Here's the fab and easy recipe:
RED WINE "BEEF" STEW
1/4 c whole wheat pastry flour
1 T minced fresh rosemary
1 t salt
1/2 t pepper
12 oz vegan beef strips or chunks, I love the Gardein ones, available in most grocery stores!
1 T olive oil, or coconut oil
4 cloves garlic, minced
4 1/2 c Vegetable Stock
1 1/2 c dry red wine
3 carrots, cut up into 1/2 inch pieces
1 lb potatoes, cut up in small squares
1 med. onion, diced
1/2 lb mushrooms, chopped
1 c fresh or frozen peas
First, prep your beef. Thaw it, and/or saute it so it's warm. Then, In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the beef and toss to coat.
Heat the oil in a 4-6 quart stockpot over medium heat. Add the beef mixture and cook, sitrring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
Stir in the stock, wine, and carrots. Increase the heat to high , bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally.
Add the potato and onion and cook, stirring occasionally, for 15 minutes.
Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
Serve with a hunk of whole grain bread and this delicious butter-spread, and watch the smiles spread over your loved-ones faces!!!
(Just as delicious the next day, too!)
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