“Beef” Stew

posted in: Recipes, Vegetarian 0

Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness.

vegetable-stew

"Beef" Stew

Course Entrees
Servings 6 servings
Calories 117 kcal

Ingredients
  

  • 1/2 cup dried beans or one can pre-cooked beans
  • 2 - 3 cups water
  • 3 cloves garlic chopped coarsely
  • 1.5 cups yellow onion diced
  • 2 cups potato diced (do not pre-cook)
  • 1 carrot chopped coarsely
  • 1 portabello mushroom sliced into 1-inch pieces
  • 1 teaspoons each salt, pepper and chili powder pepper, and chili powder
  • extra flour or cornstarch optional
  • soy sauce nutritional yeast flakes (optional),

Instructions
 

  • Soak the beans overnight.
  • Rinse and cook for half an hour.
  • Add 2 or 3 cups water and bring back to a boil.
  • Add the vegetables and spices, and bring back to a boil.
  • Simmer, covered, until the potato and beans are thoroughly cooked.

To thicken:

  • In a closed tupperware container, shake up two or three tablespoons of flour with a half cup of water.
  • Add to the stew and bring to a boil.
  • Boil for five minutes, stirring often to prevent sticking.
  • Add a small amount of soy sauce to darken the stew's color, and a few teaspoons of nutritional yeast flakes for flavor, if desired.

Notes

This stew takes about an hour to prepare -- less if made with pre-cooked, canned beans. The longer it simmers, the better its flavor. This stew refrigerates and freezes well. It should be brought to a boil in a saucepan when re-heating. As shown, recipe makes roughly six servings (with all those ingredients, it's hard to make only a small amount). Tasty with crackers, rolls, or cheese. When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

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