Believe It Vegan Beef Stew

thehamptonsvegan

A warm, filling bowl of comfort food keeps you happy through the coldest of winter days.

Prep Time 15

Cook Time 35

Total Time 50

Course dinner

Cuisine vegan

Servings 4 servings

1 9 oz. package vegan beef tips (like Gardein) OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
2 tablespoons oil
1 large onion, chopped (about 1 cup)
2-3 medium carrots, (about 1 1/2 - 2 cups) chopped
2 stalks celery, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon all spice
2-3 medium potatoes (about 2 cups) cut into bite size pieces
1 cup frozen peas
1/2 cup red wine
3 cups broth use faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
salt and pepper to taste

Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
Slowly add wine and then broth while stirring.
Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 - 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.

Beyond Meat Steak Tips

These products can also usually be found at Whole Foods, and they are sold in many grocery stores and Target.