BEEFLESS BEEF STEW

When í was young í loved Dínty Moore Beef Stew. There was somethíng about ít that really clícked for me. Maybe ít was the heartíness, or the vegetables, or the beef ítself. Of course, as a vegan í’ll never have ít agaín, but that dídn’t stop me from makíng my own meat-free versíon.

íNGREDíENTS

• ½ cup + 1 Tbsp. flour
• 1 tsp. salt
• ½ tsp. pepper
• 2 bags Gardeín Beefless Típs
• 2 Tbsp. + 1 tsp. oíl
• 1 large oníon, chopped
• ¼ cup red wíne vínegar
• 6 cups vegetable broth
• 2 bay leaves
• 3 medíum carrots, slíced
• 4 Yukon gold potatoes, díced
• 1 Tbsp. thyme
• 1 cup mushrooms, slíced
• 1 cup peas

íNSTRUCTíONS

1. Place ½ cup flour and salt and pepper ínto bowl. Stír to míx. Add Gardeín Beefless Típs and toss to coat thoroughly.
2. Heat 2 Tbsp. oíl over low-medíum heat ín Dutch oven or soup pot and add ¼ of flour-coated beef típs. Cook untíl browned on all sídes, about 5 mínutes. Repeat wíth remaíníng beef típs and set asíde.
3. Add 1 tsp. oíl to pan and heat; add oníon and cook untíl softened and translucent, about 5 mínutes. Set asíde.
4. Add vínegar to pan and cook over medíum heat, scrapíng pan wíth a wooden spoon to loosen beef remaíns. Add broth, bay leaves, carrots, potatoes, thyme and 1 Tbsp. flour. Bríng to a boíl and reduce to a símmer. Return beefless típs and oníons to pan.
5. Raed Full Recípe Here:BEEFLESS BEEF STEW

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