Archive for January, 2011

Beef Stew

This isn’t a Chinese dish but it’s winter in Maine so… stew it is.

I bought these at May Wah Healthy Vegetarian store last time I was in NYC:

The guy warned us that they have absolutely no taste on their own, so you have to marinade it or cook it in a broth. It also comes in “chicken,” which I’m pretty sure just means “tan.”

6 cups water
1 tsp Better than Bouillon
2 1/2 cups (dry) beef slices
3/4 of a large onion
1 large clove garlic
4 carrots
4-5 small potatoes
3 stalks of celery (if desired. I hate cooked celery.)
3 tbsp flour
1-2 tbsp oil for sauteing

seasonings: I used a dash of Italian seasoning and 2 tsp of vegan Worcestershire sauce, but you can experiment.

Mince garlic and chop the onion into large chunks. Saute the onion in a large pot until the onion is just beginning to brown at the edges. Add the garlic and saute for another 2-3 minutes. Add all of the water, the bouillon, and seasonings. Chop the potatoes and carrots into large chunks and add to the soup. Let that cook at a simmer for at least 30-45 minutes, until the potatoes are cooked but not falling apart. Add the dry beef slices. Next, ladle out about 1/2 cup of the broth into a cup and whisk in the flour with this broth until no lumps remain. Return the thickened broth to the pot and stir the entire mixture. Stew!

does beef stew ever photograph well?



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