Beaf Vegetarian Stew

[Guest guest]

This is not written up as a crockpot recipe, but you can easily do this

one in a crock pot.

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1/2 cup dried beans (or one can pre-cooked beans)

2 or 3 cups water

Several cloves garlic, chopped coarsely

One small yellow onion, diced

One large potato, diced (do not pre-cook)

One carrot, chopped coarsely

One portabello mushroom, sliced in 1-inch pieces

One or two teaspoons each: salt, pepper, and chili powder

extra flour or cornstarch (optional)

tamari (soy sauce),

nutritional yeast flakes (optional)

Method:

Soak the beans overnight. Rinse and cook for half an hour.

Add 2 or 3 cups water and bring back to a boil. Add the vegetables and

bring back to a boil. Simmer, covered, until the potato and beans are

thoroughly cooked.

To thicken: In a closed tupperware container, shake up two or three

tablespoons of flour with a half cup of water. Add to the stew and bring

to a boil. Boil for five minutes, stirring often to prevent sticking.

Add a small amount of tamari (soy sauce) to darken the stew's color, and

a few teaspoons of nutritional yeast flakes for flavor, if desired.

Notes:

As shown, recipe makes roughly six servings (with all those ingredients,

it's hard to make only a small amount). Tasty with crackers, rolls, or

cheese.