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.
Nutrition Information
View Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 167 mg | 17% |
Carbohydrate | 62 g | 21% |
Cholesterol | 0 mg | 0% |
Total Fat | 27 g | 41% |
Iron | 7 mg | 40% |
Potassium | 1106 mg | 0% |
Calories | 691 kcal | 35% |
Sodium | 1377 mg | 56% |
Protein | 38 g | 77% |
Polyunsaturated Fat | 12 g | 57% |
Saturated Fat | 3 g | 16% |
Sugars | 8 g | 1% |
Vitamin C | 27 mg | 44% |
Vitamin A | 7852 iu | 156% |
Percent Daily Values are based on a 2,000 calorie diet