vegan beef stew

By Sarah's Vegan Kitchen · 75 min

Ingredients

Instructions

1. Heat the oil or vegan butter in a large heavy pot or Dutch oven over medium-high heat. Add the protein and sear until browned, about 3 to 5 minutes.
2. Add the onion and mushrooms and sauté for 5 to 8 minutes, until the mushrooms have released most of their moisture and the onion is slightly browned.
3. Stir in the garlic, sprinkle with the flour and stir to coat. Cook, stirring often, for 2 to 3 minutes.
4. Pour in the red wine and scrape up the browned bits from the bottom of the pot.
5. Add the broth, tomato paste, carrots, celery, potatoes, herbs, bay leaves and black pepper, and stir to combine.
6. Bring to a boil, then lower the heat to medium-low for a gentle simmer. Cover and simmer for 1 hour.
7. Stir in the peas and nutritional yeast. Whisk the cornstarch with the water, stir it into the stew and simmer until thickened to your liking.
8. Remove the bay leaves and herb stalks, then taste and add salt as needed.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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