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Almost Beef Stew
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  • Dairy Free
  • Gluten Free
  • Soup
  • Vegan
  • Vegetables
  • Vegetarian
Ingredients

organic cold pressed olive oil

2 medium sized white onions

5 cloves garlic

2 bay leaves

3 Tbsp tomato paste

4 cups of water

2 tsp vegan margarine

3 medium sized carrots, chopped

3 medium sized potatoes, chopped

the zest of a lemon

a couple sprigs of rosemary

salt to taste

½ cup red wine, or unsweetened red grape juice

1 tbsp vegan bouillon (whatever kind you like to use)

1 cup chopped firm silken tofu grilled or fried until golden – allow to cool before using,

1 bunch chopped cooked spinach

cracked black pepper

add 1½ Tbsp plain flour if needs thickening

Directions

Mince (finely chop) the onions and garlic. Meanwhile, heat up some oil in big oven safe pot, add the onions and garlic, add tofu let cook for a few minutes, turning a few times until they get some color.
Now add your bay leaves, potatoes, and carrots. Stir in the flour and mix well, then add the tomato paste, and wine. Add the margarine, rosemary, and 1 cup of water, and allow to simmer gently for 10 minutes.
Add the remaining ingredients (except for the spinach and lemon zest).
Preheat your oven to 300ºF (150ºC).
Place into oven (covered for the 1st 40 minutes then uncover for the last 20, but keep an eye on the amount of liquid left, the sauce should be of a thick consistency so adjust accordingly if it needs a tiny bit more water, add it in) until the potatoes soften completely, about and hour give or take a few. Then stir in your lemon zest and spinach, and allow them to settle in with the flavors for a few minutes before serving. You want the ‘melt in your mouth effect’ with the potatoes.

Submitted By:The Health Coach Group