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
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).
Stir in the Herbes de Provence, vegetable broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper. Bring to a boil.
Add the potatoes and carrots. Simmer 20 minutes more or until the vegetables are tender.
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.
Remove the bay leaves before serving.
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!
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2009/11/07/beef-stew/