Friday was cold and windy. It was the perfect night to make my mom's beef stew recipe. Only I had one dilemma...my boyfriend is vegetarian. I took a risk and modified the beef stew to be vegetarian friendly. I was pleasantly surprised to discover that he loved it and I still got my comfort food fix!
Ingredients:
1/3 cup vegetable oil
1 medium onion chopped
1 garlic glove minced
2 rosemary sprigs
2 "Not-Beef" Bouillon Cubes
3 tbsp flour
1 tsp salt
1/4 tsp pepper
4 medium potatoes chopped in cubes
4 or 5 carrots chopped
1 16 oz. can white Cannellini beans rinsed
1 box of Lightlife's Smart Strips Seasoned Veggie Strips (or your preferred soy "meat")
(**If soy "meat" is not your thing, double up on the beans)
1 tbsp Worcester sauce
1/3 cup red wine (optional)
Method:
In large pot heat the vegetable oil on medium heat. Add the soy "meat", chopped onion, garlic, and rosemary to the oil; cook until tender and light in color.
Stir in red wine to loosen the ingredients.
Add the flour; stir to a paste.
Gradually stir in 3 cups of water on medium heat, until mixture is slightly thickened.
Add 2 "No Meat" bouillon cubes and Worcester.
Add chopped vegetables.
Bring to a boil then reduce heat to a low simmer . Cover with a lid and simmer for about 30 minutes or until vegetables are tender.
Tip* You may want to add more flour or more liquid depending on how thick you want the stew to be.
Tip* The stew tastes even better the second day!
Enjoy!
