Try my stew and you will swear you are dining at your grandmother’s house. Even though this is a vegetarian dish, it has all the components of those traditional home-made memories you remember from your childhood. Enjoy, and remember cooking is much more fun when you do it for someone you love.
Love and Light
You will need:
3 tablespoons extra virgin olive oil
2 bags mini potatoes
1 bag pearl onions
1 yellow onion, diced
1 bag baby carrots
1 bag crimini mushrooms
6 celery stalks, diced
1 head of garlic, chopped fine or pressed in a garlic press
2 packages Trader Joe’s beef-less strips
1 box low sodium vegetable stock
1/2 cup Cabernet wine
vegetarian Worcestershire sauce, a few tablespoons
1 small can tomato paste
2 tablespoons cornstarch for thickening at the end
salt, pepper, dried basil
In a large pot heat extra virgin olive oil.
Add diced onions, celery, garlic, and mushrooms and saute’ until soft and caramelized
Stir in 1 small can of tomato paste
add 1/2 cup red wine,3 tablespoons vegetarian Worcestershire sauce, salt, pepper, and basil. Mix well.
Add vegetarian beef-less strips and break up into smaller pieces, cooking for a few minutes so the veggie beef soaks up the flavor of the Worcestershire sauce, wine and vegetables.
Stir in 1 box vegetable stock, carrots, potatoes, pearl onions and mix well. Season with a bit more salt, pepper, and dried basil.
Depending on your tastes, you may wish to add a bit more of the Worcestershire sauce for flavor. I was heavy handed, but everyone is different.
Cook stew uncovered for 45 minutes over a medium heat, until the carrots and potatoes break apart with a fork. Stir frequently as your stew cooks.
After the stew is finished, add a few tablespoons of cornstarch for thickening, it should have a gravy consistency and be brown and rich in color.