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January 3, 2008

Red Wine "Beef" Stew

This hearty stew is pure comfort

Rory Freedman and Kim Barnouin

beef stew

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Serves 6

1/2 cup whole wheat pastry flour
1 tablespoon minced fresh parsley
1 teaspoon fine sea salt
1/2 teaspoon pepper
12 ounces vegan beef* strips or chunks (thawed, if frozen)
1 tablespoon refined coconut oil
4 cloves garlic, minced
4-1/2 cups low-sodium vegetable stock
1-1/2 cups dry red wine
3 carrots, cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
1 onion, cut into 1-inch chunks
1/2 pounds cremini (brown) mushrooms, halved (or quartered if large)
1 cup fresh or frozen peas


In a medium bowl, combine the flour, rosemary, salt and pepper. Add the "beef," and toss to coat.

Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the "beef" mixture and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.

Stir in the stock, wine and carrots. Increase the heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion, and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.

*Try Morningstar Farms beef strips if you don't have a favorite brand.

Recipe courtesy of Rory Freedman and Kim Barnouin, authors of Skinny Bitch In the Kitch.

For even more vegetarian recipes, check out VegRecipes.org.

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