B'eef Vegetable Stew

Ingredients

  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 rib celery, minced
  • 1 carrot, minced
  • ¼ cup vegetable broth
  • 1 large onion, chopped
  • 500 g vegetable crumbles
  • 1 tsp dried rosemary
  • 1 tsp Italian seasoning
  • ½ cup red wine
  • 3 cups vegetable broth
  • ¼ tsp ground pepper
  • 1 15-ounce can diced tomatoes1
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • "Fast" (firm, like Yukon Gold) potatoes, diced (up to 1 kg)2
  • 1 8-ounce can tomato sauce1
  • 1 Tbs balsamic vinegar
  • 1 Tbs cornstarch
  • 1 cup frozen peas

1 Instead of two cans of various tomatoes, two 390-gram boxes of Krossade Tomater works.

2 Consider pre-boiling or roasting the potatoes, because they can take a while to cook.

Preparation

  1. Mince the carrot, celery, and small onion very fine.
  2. Saute this mixture with the garlic in ¼ cup vegetable broth until the veggies are nice and soft.
  3. Add the large chopped onion and continue cooking until softened. It's OK if the liquid gets a little low — the brown bits add to the flavor.
  4. Add the crumbles and cook on medium high until heated through.
  5. Season with the rosemary and Italian seasoning.
  6. Add the wine and deglaze any brown spots in your pan.
  7. After a few minutes add the rest of the broth, the tomatoes, and tomato sauce.
  8. Add all your carrots, celery and potatoes, and turn the heat up to boil. You may need to add another cup or two of water.
  9. Add the balsamic vinegar, but not the cornstarch.
  10. Once it's boiling, turn down the heat to low and let it cook until the potatoes are done.
  11. Add the peas.
  12. Mix the cornstarch with a tablespoon of cold water, and then stir this in to the stew.
  13. Simmer to the desired consistency.

Adapted to our tastes from a recipe found on brandnewvegan.com