This plant-based recipe for beefless stew reminds me of the traditional American beef stew I had growing up. It always smelled heavenly and we used to enjoy family time around the table eating this hardy, comforting meal. Sometimes I miss those recipes that make me feel all warm and cozy inside.
This recipe will take you for a trip down memory lane and hit the spot with its creamy gravy and traditional vegetables. The mushrooms and addition of other umami flavors such as tomato paste, and Tamari (soy sauce without the wheat) make this satisfyingly close to the original. It is surprisingly just as comforting as the original heavy traditional beef stew.
I love the genius way the gravy is made by combining the sauce and some of the vegetables in a blender. Another benefit to this recipe is the time you save cooking it. The traditional beef stew takes hours to prepare as the meat must tenderize. However, this beefless stew has all the creaminess of the original but can be on the table in under an hour.
Enjoy this recipe with a large salad, some crusty bread, and a 5-oz. glass of red wine, if you like.I’ve read that’s the healthy limit for women per day. Men, you can have 2, 5 oz. glasses. Here is a great article about types of red wines and their benefits.
I'd love to hear your feedback in the comments below for this Beefless Stew recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking