Because baby it’s…mildly chilly outside:)
Tomorrow starts December and for a lot of us in the world it’s going to start getting pretty cold. This is an AWESOME recipe to help keep you warm and nourished. I say it’s awesome because I couldn’t taste it while it was cooking in the Instant Pot and I was a little paranoid it was going to have to much seasoning…NO, it’s f*cking delicious. Here’s the secret:
What you need to fill up the pot and your belllyyyyyyy:
-1 9oz bag of Gardein Home Style Beefless Tips
-2 tbsp. all purpose flour
-2 tbsp. vegan butter
-1 1/2 cups of Better than beef bouillon
-1/2 cup red wine
-1 tbsp. vegan Worchester sauce
-1 tbsp. tamari
-1 tbsp. organic dark brown sugar
-2 garlic cloves minced
-1 small red onion
-2 tbsp. tomato paste
-10oz halved baby bella mushrooms
-3 small russet potatoes medium diced
-1/4 pound carrots sliced
-3 stalks of celery sliced
-1/2 tsp dried rosemary
-1/2 tsp dried thyme
-1/2 tsp dried parsley
-1/2 tsp paprika
-1/2 tsp turmeric root
-1/2 tsp rubbed sage
-1/2 tsp tarragon
To start prepping combine your beefless tips with the flour and set aside. Get all of your veggies into a bowl. Separating the onion and garlic.
For your broth mix in a mason jar (I find it the easiest) the bouillon, water, red wine, tamari, brown sugar, tomato paste, and worchester sauce. Give it a really good shake!!
Turn the Instant pot onto sauté, add the butter, garlic, and onion. Sauté till fragrant which is about 3 minutes.
Then add your beef tips with flour, cook for another minute, then add all of your broth. Now you can pack in all the veggies and spices!
Once everything is in you pop the lid on, slide it closed, turn the valve, and press SOUP lol! It’s really that simple. About 40 mins later I had this….
Super delicious and hearty stew with no cholesterol, animal products, or cruelty. It’s really, really yummy and I hope you give it a try!!