I fulfilled that daydream today and have plenty of delicious leftovers to enjoy throughout the upcoming week. Stew is easy to reheat in a work environment and the comforting taste makes any office cube feel like home.
Vegan Beef Stew
Cook Time: 3 hours slow cook
1 package Gardein Beefless Tips
2 cans vegetable broth
4 small potatoes (purple and yukon gold pictured above)
2 large carrots
3 stalks celery
1/2 large onion
2-3 cloves garlic
1/8 pepper and dash of salt
Herbs to taste (I used basil, oregano, rosemary, thyme & cayenne)
Prep & Slow Cook
Chop garlic and onion and simmer in olive oil for a few minutes before adding to the slow cooker. While that simmers, chop the vegetables and potatoes to desired thickness. Toss the chopped and simmered veggies into the slow cooker, then add the herbs and the two cans of vegetable broth. Add the Gardein Beefless Tips and stir ingredients together. Cook for 3 hours on high in a slow cooker, stirring occasionally.
Serve hot with any of the following: barley, brown rice, quinoa or warm bread.
Pardon the grainy images, my camera is MIA, so iPhone pics will have to suffice for now!
Here’s an update image of the stew after sitting overnight. It thickens up and the flavor is enhanced. It can be served thick, or thinned out a little with veggie broth or water since the flavor becomes more pronounced overnight.