From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
First, dice onion. Add diced onion, minced garlic and olive oil to a Dutch oven or large skillet over medium heat.
2
Cook for 4 to 5 minutes or until onions are tender.
3
Cut up carrots and cube potatoes. Then, add carrots and potatoes to Dutch oven. Place lid on top.
4
Cook for 5 minutes or until veggies are soft.
5
Add remaining ingredients (except fresh parsley) to the Dutch oven. Place lid on top. Simmer on medium for 15 to 20 minutes or until veggies are fork tender.
6
Finally, remove from heat and ladle stew into bowls. Garnish with fresh parsley.
My Calorie Intake
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Tips & Tricks (5)
- Caramelize for Depth đ¤SautĂŠ the onions and garlic until deeply golden before adding other ingredientsâthis builds a rich, savory foundation that mimics the complexity of beef.
- Layer Your Liquids đ§Add balsamic vinegar early in cooking to reduce and concentrate its umami notes, creating that meaty, complex flavor profile essential to vegan beef stew.
- Cut Vegetables Strategically âď¸Cut potatoes and carrots into uniform, bite-sized chunks so they cook evenly and absorb the broth flavors without becoming mushy or undercooked.
- Simmer Low and Slow đ˛Maintain a gentle simmer for 45-60 minutes rather than a rolling boilâthis allows vegetables to become tender while the broth reduces into a silky, concentrated sauce.
- Fresh Parsley Finish đżReserve half your fresh parsley and stir it in during the last 2 minutes of cooking to add brightness and preserve its delicate flavor against the deep, earthy stew.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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