Yummy, hearty big pot stew that will hit all your comfort food button – completely meat-free!

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preheat oven to 350°F
heat the olive oil over medium heat in a large dutch oven or stew pot
add the frozen Beefless Tips and garlic powder, stir to coat
cook for several minutes and turn to brown on all sides. The tips will start to thaw and cooking faster, so keep an eye on them
remove the tips from the pot, and leave the brown crusty leftover in the pot
place potatoes in the bottom of the pot, and sprinkle the minced onion over them
Layer the carrot slices over the potatoes, breaking larger ones in half if desired. Finally the green beans
whisk together 1 cup water with the flour, cornstarch, ketchup, tamari, salt, and pepper
pour the mixture over the layers.
add enough water to almost cover the stew
Cover and place in the oven for one hour and 15 minutes
remove from the oven and add the reserved tips
stir gently to combine
return to oven for 5 – 10 minutes

We use a large Dutch oven to make dishes like this. Like a stew pot, it is made from cast iron and makes a difference in how the food cooks. These pots are made to be used in an oven. We have had feedback that using a steel (or aluminum) sauce-pan requires a different approach so you may have to simply cook on the stove-top.
if you can’t find minced onion, onion flakes will do
If the tips are hard to find, our Turky Seitan, other “beef” products, or mushroom chunks are all good alternatives

Big “Thanks!” to reader Enid for her feedback on this recipe. 🙂

Keywords: stew, comfort food, vegan beef stew, savory, vegan stew, big pot