Wednesday, February 6, 2013

Beefless Stew with Beer and Paprika

We love stew in the winter, well in the spring, summer and fall as well.  This recipe has a wonderful layered flavor but when I make it again, I will probably increase the amount of thickening agent I use to make it a bit heartier.

Beefless Stew with Beer and Paprika
(Adapted from Ree Drummond recipe)

3            tablespoons olive oil
1            tablespoon soy butter
1            pkg. meatless beef strips, cut into pieces (Trader Joe's has a brand)
1            medium onion, diced
3            cloves garlic, minced
1            12-oz. can beer
4            cups vegetable stock
2            cups water (additional, if needed)
1            tablespoon Vegan Worcestershire Sauce
2            tablespoons tomato paste
1/2         teaspoon paprika
1/2         teaspoon kosher salt
              freshly ground black pepper
1-1/2      teaspoon sugar
4            whole carrots, roughly sliced
4            whole new potatoes, big diced
1            cup mushrooms, sliced
***       1 tablespoon soy sauce
             1 tablespoon brown sugar
             1 tablespoon arrowroot or cornstarch
             2 tablespoons water

***After the stew cooked, I added the soy sauce, brown sugar and thickening agent.  Your stew may be perfect as is.

Heat oil and butter in large pot.  Add diced onions to the pot.  Stir until softened then add diced Beefless strips and garlic, stir and cook for another minute or two.  Pour in beer and vegetable stock, then add vegan Worcestershire, tomato paste, paprika, salt, pepper and sugar.   Cover and simmer for 1 - 1/2  hours.

**The liquid should cook down to a thicker state.  If it gets too thick or reduces down, add more water.

Add carrots and potatoes, then cover and cook for additional 30 minutes. Add mushrooms, soy sauce and brown sugar (if using) in the last 5 minutes.  Check seasoning and thickens and add seasoning, water or thickener as needed.

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