Jul
23
2012
Beefless Stew
Summary: A delicious warm and hearty stew that is incredibly satisfying!
Ingredients
- 8 small red potatoes (cut into 1″ cubes)
- 1 Large Onion (chopped)
- 8 Ounces Mushrooms (quartered)
- 5 Medium Carrots (peeled & sliced thick)
- 2 Bay Leaves
- 1/2 tsp. Thyme
- 1 tsp. Rosemary
- 1/2 tsp. Garlic Powder
- 2 tsp. Poultry Seasoning
- 1 1/2 tsp. Salt
- 2 Tbl. Tamari (soy sauce)
- 1/2 tsp. Fresh Ground Pepper
- 1/2 cup Red Wine
- 1 to 1 1/2 cups Gardein Beefless Tips or TVP Chunks (beef colored/flavored)
- 1 cup Frozen Peas
- 4 Tbl. Cornstarch
Instructions
- Fill a large pot with 10 cups of water.
- Add the first 13 ingredients, potatoes through pepper, and bring to a boil.
- Simmer uncovered for about 20 minutes, until onions are cooked and the potatoes and carrots start to soften.
- Add 1/4 cup of red wine (if desired).
- If using Gardein Beefless Tips, brown them in a pan in oil and set aside. Or if using TVP chunks add them in now.
- Add the peas.
- Mix the cornstarch with 1/4 cup red wine (or water).
- Stir the mixture into the stew and cook until the stew thickens slightly.
- If using the Gardein Beefless Tips add them in now.
- Serve in bowls with plenty of fresh bread!
Preparation time: About 15 to 20 minutes
Cooking time: 20 to 30 minutes
Number of servings (yield): 8 to 10