BEEFLESS STEW
BEEFLESS STEW

BEEFLESS STEW

Yield:
8 portions
Portion Size:
1 serving

Ingredients

Vegetable oil
1/2 cup
3 lbs
Onions, peeled and chopped
3
Garlic, minced
6 cloves
Celery stalks, thinly sliced
6
Carrots, 1/2-inch diced
6
Dried thyme leaves
1-1/2 tbsp
Dried rosemary
1-1/2 tbsp
All-purpose flour
1/2 cup
Vegan beef broth
3 cups
Dry red wine (such as Pinot Noir or Cabernet Sauvignon)
3 cups
Yukon Gold potatoes, 1/2-inch diced
6 medium
Salt, as needed
0
Ground black pepper, as needed
0

Preparation

Heat oil in a large saucepan on medium high heat, add beefless
tips and brown on all sides. Remove from saucepan and set
aside.

Add onions, garlic and celery to saucepan and cook for 3
minutes.

Add carrots, thyme, and rosemary and continue to cook for 3
minutes.

Sprinkle in flour, then slowly add broth and wine while
stirring.

Add potatoes and bring to a boil. Reduce heat to low, cover and
simmer for 30 minutes. Add beefless tips back in and cook for
an additional 5 minutes. Season with salt and pepper and serve.

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