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Red Wine "Beef" Stew

This hearty stew is pure comfort

Rory Freedman and Kim Barnouin

  • Let this warm stew comfort you this winter. Rhea Parsons/The V Word

Serves 6

½ cup whole wheat pastry flour
1 tablespoon minced fresh rosemary
1 teaspoon fine sea salt
½ teaspoon pepper
12 ounces vegetarian beef-style strips or chunks (thawed, if frozen)
1 tablespoon refined coconut oil
4 cloves garlic, minced
4½ cups low-sodium vegetable stock
1½ 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
½ pound 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-style strips and toss to coat.

Heat the coconut oil in a 4- to 6-quart stockpot over medium heat. Add the beefy 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.

(Recipe courtesy of Rory Freedman and Kim Barnouin, authors of Skinny Bitch In the Kitch. Photo courtesy of Rhea Parsons of The V Word.)


All figures are per serving (assumes 6 servings).

Calories: 292
Fat: 4 g 
Carbs: 36 g
Fiber: 7 g
Protein: 14 g
Sodium: 777 mg

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