Dinner day 17: beefless beef stew

INGREDIENTS

• ½ cup + 1 Tbsp. flour
• 1 tsp. salt
• ½ tsp. pepper
• 2 bags Gardein Beefless Tips
• 2 Tbsp. + 1 tsp. oil
• 1 large onion, chopped
• ¼ cup red wine vinegar
• 6 cups vegetable broth
• 2 bay leaves
• 3 medium carrots, sliced
• 4 Yukon gold potatoes, diced
• 1 Tbsp. thyme
• 1 cup mushrooms, sliced
• 1 cup peas

INSTRUCTIONS

1. Place ½ cup flour and salt and pepper into bowl. Stir to mix. Add Gardein Beefless Tips and toss to coat thoroughly.
2. Heat 2 Tbsp. oil over low-medium heat in Dutch oven or soup pot and add ¼ of flour-coated beef tips. Cook until browned on all sides, about 5 minutes. Repeat with remaining beef tips and set aside.
3. Add 1 tsp. oil to pan and heat; add onion and cook until softened and translucent, about 5 minutes. Set aside.
4. Add vinegar to pan and cook over medium heat, scraping pan with a wooden spoon to loosen beef remains. Add broth, bay leaves, carrots, potatoes, thyme and 1 Tbsp. flour. Bring to a boil and reduce to a simmer. Return beefless tips and onions to pan.
5. Cover and cook for about 10 minutes. Add mushrooms. Cook for 5 more minutes.
6. Add peas and cook for 5 more minutes or until all vegetables are soft.

​Source: The Nut-Free Vegan