Beaf Stew - Last one today

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" Beaf " Stew

 

This Remarkably similar in taste to real beef stew, but made with

kidney beans for that no-cholesterol, no-fat goodness. I hope you

like it.

 

 

Ingredients:

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

2 or 3 cups water

Several cloves garlic, chopped coarsely

1 small yellow onion, diced

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

1 carrot, chopped coarsely

1 portabello mushroom, sliced in 1-inch pieces

1 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:

This stew takes about an hour to prepare -- less if made with pre-

cooked, canned beans. The longer it simmers, the better its flavor.

 

This stew refrigerates and freezes well. It should be brought to a

boil in a saucepan when re-heating.

 

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.

 

When preparing this recipe and any other food you enjoy, please use

organically-grown vegetables, fruits, grains, and flavorings. The

Earth you save may be your own.

 

 

 

dpacom1.