Beef, onion, carrots, potatoes and red wine come together in cozy harmony.<\/p>\n

This beef stew will have you craving leftovers. It’s the easy dish that keeps on giving.<\/p>\n

For meatless Monday and for our vegan friends we share a recipe for beefless stew, where mushrooms stand in for the beef…my favorite!<\/p>\n

$\"Vegan$

mise en place<\/p><\/div>\n

Chef Joel’s Tips<\/strong><\/p>\n

Stew is the ideal time to take advantage of the less expensive, tougher cuts. The long slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts of meat break down and become really tender.<\/p>\n

Chuck meat is a great choice for beef stew. For really tender meat, cook low and slow. Stews when cooking should only simmer, as boiling will cause the meat to be tough.<\/p>\n

Searing the meat is an important step for making great beef stew. This is where the stew starts to build its rich flavors.<\/p>\n

Add vegetables like carrots and potatoes during the last 20 or 30 minutes of cooking. Cutting the vegetables into uniform shapes and sizes ensures even cooking. Delicate vegetables, like peas should be added a couple minutes before taking the stew off the heat.<\/p>\n

Jazz Up Leftovers<\/strong><\/p>\n

Place leftover stew in small casserole or baking dishes. Cover with pie crust or dumplings, and bake.<\/p>\n

Plant Based, Low Sodium and Oil Free Beefless Stew<\/strong><\/p>\n

$\"Your$
beefless stew<\/p><\/div>\n
Beefless Stew<\/strong><\/p>\n
Ingredients<\/em><\/strong><\/p>\n
2 medium white or yellow onions, cut into 3\/4-inch pieces ( 3 cups)<\/p>\n
2 ribs celery, sliced into 3\/4-inch pieces (1 cup)<\/p>\n
8 ounces button mushrooms, trimmed, cleaned and cut into halves and quarters<\/p>\n
8 ounces portobello mushrooms, trimmed, cleaned and cut into 3\/4-inch pieces<\/p>\n
1 tbsp finely chopped garlic<\/p>\n
1 tbsp dried Italian herb seasoning<\/p>\n
1 tbsp smoked paprika<\/p>\n
1 tsp finely chopped fresh rosemary<\/p>\n
1\/2 cup red wine<\/p>\n
1\/3 cup tomato paste<\/p>\n
5 cups low sodium vegetable broth<\/p>\n
2 pounds red potatoes, cut into 1-inch chunks (about 6 cups)<\/p>\n
2-3 medium carrots, cut into 3\/4-inch pieces (2 cups)<\/p>\n
1 1\/2 cups frozen peas, thawed and drained<\/p>\n
1\/4 cup Italian parsley, chopped<\/p>\n
Method<\/em><\/strong><\/p>\n
\n
Heat 1 tablespoon water in a large heavy pot over medium-high heat. When the water starts to sputter, add the onions and celery. Cook, stirring frequently, for about 5 minutes, adding a tablespoon of water as needed.<\/li>\n
Stir in mushrooms (about 5 cups) and garlic, continue to cook while stirring for 5 minutes, adding a tablespoon of water at the beginning, if needed.<\/li>\n
Add Italian herb seasoning, smoked paprika, and rosemary. Stir for 1 minute. Add wine and deglaze any brown spots in your pan, reducing wine by half.<\/li>\n
Add tomato paste. Add broth, potatoes and carrots. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and cook for 25-30 minutes, or until the potatoes and carrots are tender, stirring occasionally.<\/li>\n
Place 2 cups of stew (broth and veggies) in a high speed blender and blend until smooth. Stir back into the pot to thicken the stew.<\/li>\n
Stir in peas and parsley and heat for 2 minutes. Remove from heat.<\/li>\n<\/ol>\n
$\"Mushroom$ <\/p>\n
Whether you’re a carnivore or a plant pusher, enjoy stew your way!<\/p>\n