BEEFLESS STEW
Yield Portion Size
1/2 cup |
Vegetable oil
|
3 lbs | |
3 |
Onions, peeled and chopped
|
6 cloves |
Garlic, minced
|
6 |
Celery stalks, thinly sliced
|
6 |
Carrots, 1/2-inch diced
|
1-1/2 tbsp |
Dried thyme leaves
|
1-1/2 tbsp |
Dried rosemary
|
1/2 cup |
All-purpose flour
|
3 cups |
Vegan beef broth
|
3 cups |
Dry red wine (such as Pinot Noir or Cabernet Sauvignon)
|
6 medium |
Yukon Gold potatoes, 1/2-inch diced
|
Salt, as needed
|
|
Ground black pepper, as needed
|
Nutrition information
Amount per serving | % 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 | 1382 mg | 57% |
Protein | 38 g | 77% |
Polyunsaturated Fat | 12 g | 57% |
Saturated Fat | 3 g | 16% |
Sugars | 8 g | 1% |
Vitamin C | 27 mg | 44% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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. -
Step 2
Add onions, garlic and celery to saucepan and cook for 3
minutes. -
Step 3
Add carrots, thyme, and rosemary and continue to cook for 3
minutes. -
Step 4
Sprinkle in flour, then slowly add broth and wine while
stirring. -
Step 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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