[recipe*] Beefless Stew

[Guest guest]

Here is a nice wintery dish that I will be

making this week. I was just going through

my menu planning and thought I would

share a few favorites. This one was inspired

by a recipe in Linda McCartney's cookbook.

Her recipes are real down-to-earth yummy.

 

Beefless Stew

 

4 Tbs. olive oil (divided)

1 large onion, chopped

4 medium carrots, chopped

4 medium potatoes, cubed

3 cloves garlic, minced

2 celery ribs. sliced

1 red pepper, seeded and chopped

4 Boca roasted garlic burgers, thawed and cubed

1 can (14.5 oz.) diced tomatoes

2 cups vegetable broth

2 Tbs. soy sauce

Salt and pepper to taste

1 Tbs. flour

1/2 cup water

 

Prepare vegetables, then heat 2 Tbs. of the olive oil

in a large skillet and lightly brown the onion. Add the

rest of the vegetables and saute for a few minutes.

Pour this mixture into a slow-cooker; add the diced

tomatoes, vegetable broth and soy sauce. Cook on

high for 3 hours [or low for 6 hours] until vegetables

are tender. In the same skillet that you used for the

vegetables, sauté the Boca burger chunks in the

remaining olive oil until lightly browned and crisp on

the outside; add to the slow-cooker.

Season with salt and pepper to taste and allow to cook

for another 20 to 30 minutes. In a small bowl, mix

together the flour and water until both are blended

and smooth. Slowly stir into the stew while it cooks

to thicken the broth.

Yield: 4 to 6 servings

 

Served with garlic bread and a green salad.

 

~ PT ~

 

What you do is of little significance;

but it is very important that you do it.

~ Mohandas K. Gandhi (1869-1948)