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BEEFLESS STEW
BEEFLESS STEW
BEEFLESS STEW
BEEFLESS STEW

BEEFLESS STEW

Yield
8 portions
Portion Size
1 serving
Ingredients: Measure:
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
Ground black pepper, as needed

Directions

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

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

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

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

  5. 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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