This time of year I always have a craving for comfort foods from my childhood, things like chicken pot pie, meatloaf, and beef stew (of course minus the chicken and beef!) This year, on Christmas Day, we took a hike up to Zapata Falls to explore the waterfall under ice and make a musical offering to the mountains in the exquisite natural acoustics of the rock. After a gorgeous day of hiking in the snow, sunshine, and exploring, I came home and improvised this tribute to mom's beef stew of my childhood.
Ingredients
5-6 medium sized potatoes, peeled and chopped
5-6 carrots, peeled and sliced
6 cups Not-Beef Broth, or other flavorful broth
1 onion, diced
1 clove garlic, crushed
4 T. Earth Balance
4 T. flour
1-2 Bay leaves
1 T. vegan Worcestershire sauce
1 T. Marmite
1 T. balsamic vinegar
1-2 T. tamari
1 T. sugar
1 T. paprika
1 t. thyme
1 t. marjoram
1 t. garlic powder
1 t. onion powder
1 package of Beefless Tips by Gardein
Directions
1. Boil potatoes and carrots with bay leaves in broth until tender
2. Saute onion and garlic in Earth Balance until soft
3. Add flour to onion mixture stirring for 1 minute to create a roux
4. Gradually add broth from potatoes and carrots to the roux/onion mixture and stir until thickened
5. Add the thickened broth back into the potatoes and carrots
6. Add seasonings to taste and let simmer to combine flavors
7. Meanwhile, prepare beefless tips according to package directions (saute over high heat in a bit of oil until brown) and add to the stew
Note: I only had an hour to make this, thus the non-traditional method. I will likely try this again by cooking potatoes, carrots and onions in broth in a crock pot and add beefless tips and thickening agent at the end. Also, the spices are an approximation. Spice to taste!
