Description
Yummy, hearty big pot stew that will hit all your comfort food button – completely meat-free!
Ingredients
Units
Scale
- two packages Gardein Home Style Beefless Tips
- 2 Tbs olive oil
- 1 tsp garlic powder
- 5 to 6 medium potatoes, scrubbed and cubed
- 6 to 7 carrots, peeled and thick-sliced
- 3 Tbs dried minced onion
- 1/3 cup ketchup
- 1 pound frozen green beans
- 1 Tbs cornstarch
- 1 Tbs flour
- 3 Tbs low sodium tamari
- Salt and pepper to taste
Instructions
- 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
Notes
- 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
The Turky Seitan: https://www.fullofbeans.us/instant-pot-vegan-turky-style-seitan/
Gardein Beefless Tips: https://www.gardein.com/beefless-and-porkless/classics/beefless-tips
Big “Thanks!” to reader Enid for her feedback on this recipe. 🙂