a thoroughly comforting bowl of savory goodness. with all the flavor from charred onions, carrots, celery and potatoes deglazed with red wine and served with Beyond Meat plant-based steak tips. i make this now every year around Saint Patrick’s day to participate in all the festive fun and to switch it up from the classic shepherds pie - which don’t get me wrong I will never turn away shepherds pie but it is nice to have some variety.
Beef Stew
serves 4-6 and the prep / cook time is about an hour.
Ingredients
*olive oil for cooking*
1 bag of Beyond Meat Seared Steak Tips
3 Idaho potatoes - peeled and cut into a large dice
1 yellow onion - thick slices
3 carrots - thick chunks
2 stalks of celery - thick slices
4 tbsp - minced garlic
3 tbsp - soy sauce
2 tbsp - tomato paste
1 cup - crushed tomatoes
1 cup - red wine
4 cups - vegetable stock
1 bay - leaf
1 herb bouquet of rosemary, thyme & sage
1/4 cup - lemon juice
Seasoning Blend Ingredients
1 tsp - salt
1/2 tsp - black pepper
1/4 tsp - paprika
2 tbsp - nutritional yeast
* Note *
If you don’t have any fresh herbs on hand you can use dried. I recommend to replace the bouquet using1 tsp dried sage, 1 tsp dried rosemary and 1 tsp dried thyme.
Instructions
Step 1 - Prep
There is nothing worse than going to make something and realizing you don’t have the stuff ! Take this moment to gather everything.
Peel your carrots and potatoes. Then prepare chopping all your vegetables to get it all out of the way. After cutting my onions, carrots and celery I reserved a little bit of each and diced them to be a sort of mirepiox mix for the “steak” to sauté with.
In a hot pot I added some oil and cooked the “meat” first allowing it to get a nice sear. Once it was about 75% the way done I dropped in the mirepoix mix and let everything caramelize together. Once this was nearly finished I dropped in 1 tbsp of garlic to get golden brown with everything else. Then I transferred all of this meaty mixture to a separate bowl to clear out the pot and to start working on the next step.
Step 2 - Cookin the potatoes
Now in the same hot pot add some oil and drop in your potatoes. This part is pretty quick as we are just trying to get a nice sear on all the potatoes - they do not need to cook all the way cause they are going to simmer with everything else later. Once your potatoes look nice and golden brown transfer them to a bowl and return to your pot for the next steps.
Step 3 - Build up the pan sauce
Now for the fun part. In your same hot pot I put all my chunks of carrots face down to get a nice sear. Once they got some nice color I added in the onions and celery and allowed everything to saute together. Once they were almost done sauteing I added in my 3 tbsp soy sauce, 2 tbsp tomato paste and a tbsp of minced garlic to marry with everything else for a min. I like to add my garlic in this way cause it allows everything to get a nice sear without burning the garlic in the process. This is also a great way to stir in the tomato paste.
Step 4 - Deglaze + simmer time
Now that everything is really coming together. This is the time to add in that cup of red wine to deglaze all the browned up goodness from the pot. If you want to omit the alcohol just simply deglaze with stock. Use a wooden spoon or utensil to get some of that browned goodness from the bottom of the pot while the alcohol is cooking out. Once the wine has reduced by half this is when I pour in my warm vegetable stock, crushed tomatoes along with my bay leaf, spices and then give that a good mix and allow everything to mingle together.
Step 5 - Simmer and cook
Once up to a boil bring it back down to a slow simmer and add in your potatoes to cook the rest of the way and to thicken up the stew in the process. Allow to simmer on low heat for about 25 min. Once finished serve over rice, mashed potatoes or enjoy on its own with a nice piece of bread. If you want to garnish this up a bit I recommend using some celery leaves as they look really nice and it ties the whole dish together really well.
Save any left overs in a food safe, air tight container in the fridge for up to 2 weeks.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3