Beef Stew
A comforting bowl of savory goodness. All the flavor from charred onions, carrots, celery and potatoes deglazed with red wine served with Beyond Meat plant-based steak tips.
A plant-based version of an Irish classic, beef stew.
Beef Stew
*Serves 4*Ingredients
1 bag of Beyond Meat Seared Steak Tips
3 Idaho potatoes - peeled large dice
1 yellow onion - thick slices
3 carrots - thick chunks
2 stalks of celery - thick slices
4 tbsp minced garlic
3 tbsp soy sauce
2 tbsp tomato paste
1 cup crushed tomatoes
1 cup red wine
4 cups vegetable stock
1 bay leaf
1 herb bouquet of rosemary, thyme & sage
1/2 a lemon juiced to finish*
Seasoning Blend Ingredients
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
2 tbsp nutritional yeast
* Note *
If you dont have any fresh herbs on hand you can use dried. I recommend to replace the bouquet using
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
For extra support check out my video down below to use as a visual guide <3
Instructions
First things first is to mise en place all your ingredients including washing your produce.
Peel your carrots and potatoes. Then prepare chopping all your vegetables to get it all out of the way. After cutting my onions, carrots and celery I reserved a little bit of each and diced them to be a sort of mirepiox mix for the “steak” to saute with.
In a hot pot I added some oil and cooked the “meat” first allowing it to get a nice sear. Once it was about 75% the way done I dropped in the mirepoix mix and let everything caramelize together. Once this was nearly finished I dropped in 1 tbsp of garlic to get golden brown with eveything else. Then I transferred all of this meaty mixture to a bowl to start working on the next step.
Now in the same hot pot add some oil and drop in your potatoes. This part is pretty quick as we are just trying to get a nice sear on all the potatoes - they do not need to cook all the way cause they are going to simmer with everything else later.
Once your potatoes look nice and golden brown transfer them to a bowl and return to your pot for the next steps.
Now for the fun part. In your same hot pot I put all my chunks of carrots face down to get a nice sear. Once they got some nice color I added in the onions and celery and allowed everything to saute together. Once they were almost done sauteing I added in my 3 tbsp soy sauce, 2 tbsp tomato paste and a tbsp of minced garlic to marry with everything else for a min. I like to add my garlic in this way cause it allows everything to get a nice sear without burning the garlic in the process. This is also a great way to stir in the tomato paste.
Now that everything is really coming together now is the time to add in that cup of red wine to deglaze all the browned up goodness from the pot. If you want to omit the alcohol just simply deglaze with stock.
Use a wooden spoon or utensil to get some of that browned goodness from the bottom of the pot while the alcohol is cooking out.
At this time is when I pour in my warm vegetable stock, crushed tomatoes along with my bay leaf, spices and then give that a good mix and allow everything to mingle together.
Once up to a boil bring it back down to a slow simmer and add in your potatoes to cook the rest of the way and to thicken up the stew in the process. Allow to simmer on low heat for about 25 min.
Once finished serve over rice, mashed potatoes or enjoy on its own with a nice piece of bread.
