Plant-Based Beef Stew

RECIPE BELOW! There’s just something about beef stew that always brought comfort to me… the warm and rounded flavor, the fact it was served on cooler days… I don’t know. Maybe it just reminds me of my childhood.

Anyway, I made a plant-based version in the instant pot this week for our meal prep. We loved it, and my mom did too!

Lentils are the star of the show (when are they not shining in the plant-based community?! So versatile and delish!). The olive oil give the dish the perfect added fat you need to really mimic the texture, and our corn starch slurry brings the gravy to perfection (gluten-free perfection, I might add!).

No video for the recipe, but my sweet daughter helped make every part of this that you see in the pictue! She got to peel carrots for the first time. Boy. You should have seen her proud smile!

Enjoy, friends! A plus tard!

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Plant-Based Beef Stew

Yield: 10-12

Author: Camryn Clements

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

This has all the comfort of a beef stew, all made with plants! The consistency is pretty exact to a beef gravy, making this 1-pot plant-based dish an instant comfort classic!

Ingredients

• 1 lb bag of dried lentils, rinsed and drained
• 1 onion, diced
• 2 celery stalks, diced
• 1 lb or carrots, coined (or baby carrots, whatever you like)
• 1 lb potatoes, peeled and cubed (I used yukon golds, ~ 4 potatoes)
• 1 head of garlic, minced (yes, the whole thing! About 1/4 minced garlic)
• 1 bunch of green onions, chopped
• 8 cups of vegetable broth, divided (see recipe!)
• 1/4 cup olive oil (omit if needing oil-free recipe)
• 1/4 cup corn starch
• 2 bay leaves
• 2 Tbsps vegan Worcestershire (Lord Sandy's or Kroger generic brand are vegan)
• Salt and Pepper, to taste

Instructions

INSTANT POT

1. Place lentils and all vegetables in the pot, except for a small portion of the green onions (these will be garnish). Put in seasonings, olive oil, and 7 cups of vegetable broth.
2. In a separate cup, mix together the last cup of vegetable broth and the 1/4 cup of corn starch until dissolved. Add to the pot.
3. Seal and cook on HIGH pressure for 30 minutes.
4. Release steam. Taste and adjust. Serve over brown rice and garnish with left over green onion.

STOVE

1. In a large pot, sauté the onion, celery, and carrot in the olive oil until soft, about 10 minutes.
2. Add potatoes, lentils, 7 cups of broth, garlic, green onions (save a handful for garnish at the end), Worcestershire, salt and pepper and bring to a boil.
3. In a separate cup, whisk together the remaining vegetable broth and the corn starch to make a thickening slurry. Add to the pot.
4. Once boiling, cover, reduce heat to a low simmer and cook for about 40 minutes to an hour, or until the lentils and cubed potatoes are soft to your liking.
5. Taste and adjust seasonings. Serve over brown rice.

Notes

TO REHEAT: Add a splash of water as the stew with thicken upon standing. Cover and microwave for 2 - 2:30.

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