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Discussion Starter · #1 ·
Hey guys, is there a way to make beef stew, MINUS the beef obviously!

Ive looked at recipies and its more tomatoey casserole, not beefy.

Maybe there isnt a way, i dont really want to use fake beef as i dont like it, i think its the deep rich gravy im trying to emulate...?
 

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I would start by sauteing some finely chopped onion (this is how I start almost all my stews). Then I would add some vegetable broth (or water with vegetable bouillon) and beef stew seasonings. (See these sites for beef stew seasonings that you can mix up on your own: http://www.rachelcooks.com/2013/04/26/beef-stew-seasoning-mix-all-natural/ or http://www.food.com/recipe/beef-stew-seasoning-mix-309131 , or google "beef stew seasoning"). Then I would just add cubed potatoes and the other vegetables normally found in beef stew.
 

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Mushrooms, marmite or Better than Boullion no beef base, liquid smoke, sage, thyme, carmelized onions

I love any kind of mushrooms, and onions, sauteed in a hot pan till they're browned, then deglazed with a mix of water (maybe 2 cups with a teaspoons liquid smoke, teaspoon no beef broth or marmite, sage and thyme- all approximations). Add carrots, potatoes, whatever else you like. When veggies are almost done add a slurry of about 2 Tablespoons flour mixed in enough water to dissolve.

You can also add seiten.
 

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Just to add to what others have said, you're looking for flavours and textures which a) either traditionally pair with beef in a rich beef stew or b) can to an extent mimic its presence.

These will include: dark gilled mushrooms, whole lentils, aduki beans, yeast extract, dark miso broth, black pepper, woody herbs like sage and rosemary, chestnuts, caramelised onions, root vegetables like carrots and potatoes, red wine, seitan, balsamic vinegar and soya chunks.

Add your own serving preferences as you like (I have to have dumplings or at the least some slices of buttered bread).
 
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