Tuesday, September 23, 2008

Beef free Stew

This hearty stew will satisfy even the omnivores. It's thick and filling, and beef free!!

Beef-free Stew

3 Tbs olive oil

1 large onion, diced large

1 lb potatoes, diced bite-sized

3 cloves garlic, minced

2 bay leaves

1 lb baby carrots, cut into bite sized pieces

1/2 tsp celery seed

1 tsp thyme

1 tsp browning sauce

4 cup good quality vegetable stock

1 tsp vegan worcestershire sauce

1/2 tsp Bragg's Liquid Aminos

1 Tbs tomato paste

2 Tbs corn starch

1 cup frozen peas

2 cups fresh greens, chopped (I used chard)
salt and pepper to taste

Heat oil in a large stew pot over medium high heat. Add onion, cover and cook until translucent. Add potatoes, garlic, bay leaves and carrots and cook until veggies are starting to brown and soften. Add celery seed, thyme, and browning sauce and stir to combine. Then add stock. Bring to a boil, add worchestershire, Braggs and tomato paste, stir to combine and reduce heat to simmer. Simmer on low for about 45 minutes, until veggies are tender. Ladle out 1 cup of hot stock, add cornstarch to hot stock and stir to dissolve. Return cornstarch mixture to stew pot and stir to thicken. Add peas and greens and heat until greens are wilted. Add salt and pepper to taste. Serve piping hot.

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