Beef-less Stew

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Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, promotes plant-based eating... and would love for everyone to get on board with Meatless Mondays. She stopped by to show us how to make a hearty dish that will satisfy even the beefiest of eaters.

Hearty Beefless Stew

Servings: 2-4

  • 1 (9 oz) package Gardein Beefless Tips
  • 4 medium potatoes, cubed
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1/2 medium onion, chopped
  • 3 cups vegetable broth
  • 1 (13.9 oz.) package of mushroom gravy or soup
  • 2 teaspoon minced garlic
  • 2 teaspoons soy sauce or Braggs aminos
  • 1/2 cup nutritional yeast (optional)
  • 2 Tablespoons olive oil (optional)
  • 1 Tablespoon Italian spices
  • 1 teaspoon marjoram leaves
  • 2 teaspoons thyme
  • 1 teaspoons paprika
  • 1/2 teaspoon sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon all-spice
  • Dash cayenne pepper

Crockpot method:

Mix vegetable broth and mushroom gravy in crockpot and turn on high. Add nutritional yeast and olive oil if preferred, garlic, soy sauce, and all spices. Mix well then add potatoes, carrots, celery, and onion. Cook on high for two hours.

Add Gardein Beefless Tips and stir. Cook on low-medium for 4-6 more hours until vegetables are tender.

Chef’s tips:

Short on time? Bring 4 cups of water to a boil in a medium pot. Add potatoes, carrots, celery, and onion and bring to a boil again. Boil for 5-10 minutes until veggies are tender. Drain and set aside. In a large pot, mix all ingredients together over medium heat, stirring until smooth. Add cooked vegetables, lower heat and simmer for 30 minutes.

Try adding chopped tomatoes (1-14.5 oz. can) and chickpeas (1-15 oz. can garbanzo beans) for a delicious Moroccan twist, or replace “beefless tips” with lentil sausage, add 1 can chopped tomatoes and fresh basil for an Italian flare.