Unbeef Stew II
16 ounces Morningstar Farms Meal Starters Veggie Steak Strips, rinsed and cut into 1/2" pieces
1 large onion, chopped
4 cups "beef flavored" bullion (try to get low sodium)
2 tablespoons vegan Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
7 cloves garlic, minced
4 large carrots, coarsely chopped
2 stalks celery, chopped
1 medium russet potatoes, 1/2" cubes
2 medium Yukon Gold potatoes, 1/2" cubes
1 red potato, 1/2" cubes
28 ounces canned diced tomatoes, with juice
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
3 tablespoons vegan butter
2 tablespoons olive oil
1/4 cup flour
salt and pepper, to taste
Defrost and rinse the seasoning from the steak strips (it doesn't need to be perfect). Cut them into no more than 1/2" strips and set aside. Prepare the vegetables.
In a heavy Dutch oven, melt butter with olive oil, and sautÃ© onions, celery and carrots on medium high heat for 5 minutes to soften but not brown. Add the "steak" and garlic and sautÃ© for another 2-3 minutes. Add the flour and stir fairly consistently for another 5 minutes to brown the four. If it gets too dry, add another tablespoon of butter or oil.
Add the "beef" bullion and the tomatoes (with the sauce). Tie the thyme and rosemary into a cheesecloth and add to the stew along with the bay leaves. Bring to a boil, reduce to a gentle simmer and cover for about 45 minutes. Add the potatoes and simmer gently for another 45 to 60 minutes until the potatoes become soft and the flavors have combined.
Adjust the seasoning with salt and pepper and serve.
The stew gains flavor if made the day before.
This recipe was adapted from Lorie's recipe and others in Fine Cooking.