Easy vegetarian "beef" stew  or beef stew recipes

 

This beef stew isn’t anything like my mom used to make. This one has several ingredients I’ve not used in stew before – balsamic vinegar and Herbes de Provence, but these are what make it special.  This is my adaptation of a Stew-pendous Beef Stew recipe published in the August/September Taste of Home magazine.  The original recipe was developed by Janet and Greta Podleski.

The vegetarian version requires much less cooking time. You’ll have two pots of delicious stew with only one prep!  Serve both with crusty bread and a tossed salad.  Delicious!

Simply Delicious Beef Stew
Delicious stew with plenty of flavor your family will love.
Author:
Type: Stew
Yield: 8
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • 2 lbs stewing beef cut into 1" cubes
  • ½ tsp salt
  • 2 tbsp olive oil
  • ½ cup chopped yellow onions
  • 1 cup chopped celery
  • 2 tsp minced garlic
  • 2 tsp Herbes de Provence
  • 2-1/2 cups reduced-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 3 large thin-skinned potatoes like Yukon Gold, unpeeled, scrubbed, cut into ½" pieces
  • 1 cup baby carrots (or 2 large carrots, chopped)
  • 2 tbsp cornstarch
  • ¾ cup frozen green peas
  • 2 tbsp chopped fresh parsley or 1 tbls dried parsley
Instructions
  1. Pat the beef dry with paper towels ( the secret to browning the beef according the Julia Child).  Sprinkle with ½ tsp salt.  Heat 2 tbsp olive oil in a large pot.  Brown at medium-high heat, being sure to brown all sides.  Remove and keep warm.
  2. To the pot add the onions, garlic, celery (you may need to add a bit more oil if necessary).  Reduce heat to medium and stir until vegetables begin to soften (about 5 minutes).
  3. Return the beef to the pot and stir in the Herbes de Provence, beef broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper.
  4. Bring to a boil.  Reduce the heat to low and cover and simmer for 75 minutes.
  5. Add the potatoes and carrots. Simmer 45 minutes more or until the vegetables are tender.
  6. Mix cornstarch and 2 tbls water until cornstarch is dissolved. Add to stew.  Stir until combined and bring to a slight boil.  Stir in peas and parsley and cook until heated through, about 2 minutes.
  7. Remove the bay leaves before serving.
Vegetarian Beef Stew Recipe
Simply Delicious Beef Stew Including Vegetarian Options
Author:
Yield: 8
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • Meatless Version
  • 1  12oz package Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™
  • 1 tbsp olive oil
  • ½ cup chopped yellow onions
  • 1 cup chopped celery
  • 2 tsp minced garlic
  • 2 tsp Herbes de Provence
  • 2-1/2 cups reduced-sodium vegetable broth
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 3 large thin-skinned potatoes like Yukon Gold, unpeeled, scrubbed, cute into ½" pieces
  • 1 cup baby carrots (or 2 large carrots, chopped)
  • 2 tbsp cornstarch
  • ¾ cup frozen green peas
  • 2 tbsp chopped fresh parsley or 1 tbls dried parsley
Instructions
  1. In a large pot, add the olive oil, onions, garlic, and celery. Over medium heat,  stir until vegetables begin to soften (about 5 minutes).  Add the frozen Recipe Crumbles (or your favorite beef substitute) and cook just until thawed and incorporated (about 2 minutes).
  2. Stir in the Herbes de Provence, vegetable broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper. Bring to a boil.
  3. Add the potatoes and carrots. Simmer 20 minutes more or until the vegetables are tender.
  4. Mix cornstarch and 2 tbls water until cornstarch is dissolved. Add to stew.  Stir until combined and bring to a slight boil.  Stir in peas and parsley and cook until heated through, about 2 minutes.
  5. Remove the bay leaves before serving.
  6. Next time I'll use a little Kitchen Bouquet to darken and brown the sauce for the vegetarian version.   The color of this one was a little off.   I've checked out the ingredients and they're vegetarian!
 

 

*Herbs de Provence – it’s available in the spice aisle of most grocery stores. It contains a blend of basil, marjoram, rosemary, sage, thyme, savory and lavender.  It’s the lavender, in my opinion, that makes the dish.  Don’t leave this one out our substitute.  Since I purchased it for this recipe I’ve been trying it out on other things.  I added it to softened butter for herbed butter – delicious on bread and also cooked inside a flattened, rolled and breaded chicken breast.