Skinny Bitches Vegan Red Wine beef Stew |
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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 6 |
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To die for! If you've considered buying the Skinny Bitch books, don't be off put by the title or their salty language! They promote a vegan lifestyle, and however you feel about that, their recipes are TERRIFIC! I made this on a cool evening, and my man and I were amazed at how delicious it is. As always, cook only with a wine you'd drink! Ingredients:
1/2 cup whole wheat pastry flour |
1 tablespoon fresh rosemary, minced |
1 teaspoon fine sea salt |
1/2 teaspoon pepper |
12 ounces vegan beef, strips or chunks, thawed |
1 tablespoon vegetable oil |
4 garlic cloves, minced |
4 1/2 cups low sodium vegetable broth or 4 1/2 cups broth |
1 1/2 cups dry red wine |
3 carrots, cut into 1-inch chunks |
1 lb red potatoes, cut into 1-inch chunks |
1/2 lb mushroom, cut in half (brown or cremini) |
1 cup peas, frozen |
Directions:
1. In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the beef and toss to coat.
2. Heat the oil in a 4- to 6-quart stockpot over medium heat. Add the beef mixture and cook, stirring constantly, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
3. Stir in stock, wine, and carrots. Increase heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
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