Vegan Beefless Beef Stew
Vegan stew made with plant-based beef tips, vegetables, and herbs in a savory broth. Ready in 50 minutes.
Ingredients
- ½ cup + 1 Tbsp. all-purpose flour 75g
- 1 tsp. salt
- ½ tsp. black pepper
- 2 bags Gardein Beefless Tips
- 2 Tbsp. + 1 tsp. vegetable oil
- 1 large onion, chopped
- ¼ cup red wine vinegar
- 6 cups vegetable broth
- 2 bay leaves
- 1 tsp. dried thyme
- 3 medium carrots, sliced
- 4 Yukon Gold potatoes, diced
- 1 cup mushrooms, sliced
- 1 cup peas
Instructions
Coat Beefless Tips:
In a mixing bowl, whisk together ½ cup flour, salt, and pepper. Add the Gardein Beefless Tips and toss until evenly coated.Brown Coated Tips:
Warm 2 Tbsp. oil in a Dutch oven or soup pot set to low-medium heat. Brown one-quarter of the coated tips on all sides, about 5 minutes. Repeat with the remaining tips, then set them aside.Sauté Onion:
Add 1 tsp. oil to the pot and heat. Sauté the onion until soft and translucent, about 5 minutes. Remove and set aside.Deglaze and Simmer:
Pour vinegar into the pot and cook over medium heat, deglazing by scraping up browned bits with a wooden spoon. Stir in broth, bay leaves, thyme, carrots, potatoes, and 1 Tbsp. flour. Bring to a boil, then lower to a simmer. Return the beefless tips and onions to the pot.Add Mushrooms:
Cover and simmer for about 10 minutes. Add mushrooms and cook for another 5 minutes.Stir in Peas:
Stir in peas and cook for an additional 5 minutes, until all vegetables are tender.